Preheat a skillet or a large stockpot on the oven over medium-high heat.
Pick out all the pork from the marinade using tongs or a fork and transfer it into the pot. Put aside the marinade.
Cover and let the pork cook for 15 minutes, stirring occasionally.
After 15 minutes, remove the cover; pour the marinade and hot water into the pot. Cover again and cook for 25 minutes or until it is saucy.
Meanwhile, wash the chicken livers with cold water using a strainer. Remove all membranes and drain well.
Use tongs to transfer the chicken livers into the pot.
Cook for 10 minutes or until the livers are completely cooked.
Serve with rice.