Igado is a regional Filipino delicacy.
Remove fat from meat and cut into 1/2 inch pieces.
Cut the remaining pork meat and pork liver into strips
In medium heat, cook the diced pork skin with fat. Sprinkle with a pinch of salt until crunchy bits are left. Transfer them into a small container. Throw away the oil but leave about 1 tablespoon in the pan.
Sauté onions in the fat oil until translucent. Add minced garlic and sauté for 2 minutes.
Add liver strips and sauté with the onion for a minute, then pour 1/3 cup of vinegar into the mixture. Cover and cook in med-high heat for 5 minutes.
Stir in soy sauce, cover for another 2 minutes.
Stir. Cover and leave to cook for 7 minutes.
Add the bay leaves and gently mix in.
Cover and let it rest for 10 minutes. Remove bay leaves before serving.
Serve with rice.