In a bowl, combine the pork strips, vinegar, soy sauce, onions, garlic, bay leaves, and cracked peppercorns. Allow it to marinate for about 15 to 20 minutes.

Drain the meat from the marinade, squeezing out any excess liquid. Keep the marinade and aromatics aside.

Heat the canola oil in a pan over medium-high heat. Add the bell peppers and cook for about 30 seconds. Remove and set them aside.

In the same pan, add the marinated pork and cook, stirring occasionally, until the color changes.

Add the onions, garlic, cracked peppercorns, and bay leaves (from the marinade) and cook until they are softened and the pork is lightly browned.

Pour in the reserved marinade and bring it to a boil, uncovered and without stirring, for about 4 to 5 minutes.

Add water and bring it to a boil.

Reduce the heat, cover the pan, and simmer for about 25 to 30 minutes, or until the pork is tender and the liquid is reduced.

Stir in the beef liver gently and continue to cook for about 4 to 5 minutes, or until the liver is cooked through and the sauce has thickened.

Add the green peas and cook for about 2 to 3 minutes, or until heated through.

Finally, add the bell peppers back to the pan and continue to cook for another 1 to 2 minutes, or until they are tender yet crisp.

Season with salt to taste. Serve the dish hot.