Preheat a skillet or a large stockpot on the oven over medium-high heat.
Pick out all the pork from the marinade using a tongs or a fork and transfer 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 in 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 a tongs to transfer the chicken livers into the pot.
Cook for 10 minutes or until the livers are completely cooked.
Serve with rice.