3 tbsp. oil
4 cloves garlic, pounded
1/4 cup onions, sliced
1 cup pork meat, boiled and cut into strips
1/2 cup liver and gizzard, cut into strips
1/2 cup shrimps, peeled and sliced lenghtwise
1/2 cup beans, sliced thinly
1/4 cup carrots, cut into strips
1 cup cabbage, cut into strips
1 cup chinese pechay, cut into strips
1/4 cup celery, cut into strips
2 tbsp. soy sauce
salt, pepper, vetsin to taste
1 1/2 cups soup stock
250 grams bijon special, soaked in water and drained

Saute garlic and onions in oil. Add pork, chicken liver and gizzard and shrimps. Add soy sauce and continue to simmer. Add rest of vegetables in the same order and cook until crisp tender. Adjust seasoning. Remove half of mixture and set aside. Add soup stock to remaining mixture and add bijon. Toss mixture to mix and cook until bijon is done. Place mixture in serving dish. Top with reserve meat mixture. Serve with calamansi halves and soy sauce.