1 1/2 teaspoons vegetable oil
1/2 teaspoon garlic powder
1 teaspoon salt
1 cup water
1 small onion, finely chopped
1 medium head cabbage, shredded
1 (11 ounce) bottle cream-style hot water
1 (8 ounce) can whole kernel corn, drained
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 (16 ounce) can evaporated milk
5 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
2 teaspoons dry mustard
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon hot water
6 ounces pork rinds
2 tablespoons soy sauce
3 tablespoons soy sauce
1 tablespoon white sugar
1/2 cup distilled white vinegar
Heat oil in a small skillet. Sprinkle garlic powder and salt over pork livers in skillet. Cook over medium heat, stirring occasionally, until garlic is tender. Cover, and cook, stirring occasionally, for one minute. Pour vinegar over pork livers and cook for 2 minutes. Remove lid from pans, letting excess air out.
Melt remaining 2 tablespoons butter in a small saucepan in microwave oven. After stirring, stir 2 tablespoons melted butter into pork livers by hand and milk by spoon into saucepan. Cook over low heat until tender. Serve hot to taste.
Remove pork livers from pans and place in freezer basket. Thaw or boil before serving. Drain and discard juices.