1 kg. pork shoulder or butt cut into roughly 2"x1"x1/2" pieces
  juice of 2 calamansi, or 1 tbsp. lemon juice
  1/4 tsp. ground black pepper
  2 tbsps. of light soy sauce
  4 cloves of garlic, crushed
  2 onions, cut into chunks
  2 chorizos, sliced into rounds
  1/3 c. tomato paste
  1/4 c. sherry
  1/4 c. pickle juice
  water or stock
  250 gms. pork liver
  1/2 c. sweet pickle chunks
  1/2 sweet red pepper, cut into chunks
  2-5 oz. tin vienna sausages, each piece cut into 3 on the slant
  2 tbsp. brown sugar
  1/2 c. grated processed cheese

Method:

1. Season the pork pieces with the calamansi or lemon juice, pepper and light soy sauce. Set aside while you prepare the rest of the ingredients. 
2. Sauté the garlic until light golden brown. 
3. Add the onions and sauté until translucent. 
4. Next add the marinated pork and the chorizo slices. When the pork is sealed (has changed colour), add the tomato puree (paste). Stir until the tomato puree coats the pork. 
5. Add sherry, pickle juice and 1/2 c. water, pouring around the pork rather than on top, then shaking the pan to deglaze. 
6. Simmer for half an hour on low heat while stirring occasionally. You will need to add water as it evaporates, 1/2 cup at a time, again around the pork pieces. 
7. Add the liver, pickles and peppers. Simmer for about another half hour until tender. 
8. Add the sausages, brown sugar and cheese and simmer for 5 minutes more. You can add a touch more water if the mixture is too dry. This dish shouldn't have too much sauce. The sauce should be thick and should coat the meat.