1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

In a pan or wok, heat cooking oil and atsuete oil.Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.Add the chickpeas, potatoes and raisins. Boil of another 2 minutes. Salt and pepper to taste. Serve hot with white rice.

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