Rinse glutinous rice five times and set a side.
In a pot, sauté garlic, onion and bell pepper in olive oil.
Add in the chorizo de Macau and stir from time to time until the chorizo is slightly golden brown.
Add the glutinous rice, sweet peas, turmeric powder, Spanish paprika, liquid seasoning, fish sauce and ground black pepper. Stir until completely mixed.
Premix the hot chicken stock and annatto seeds. Steep for 5 minutes. Use a strainer to remove seeds. Pour stock into the pot, mix and cover the pot. Boil and simmer until rice is done.
Preheat oven to 200 degrees Celsius. Combine pork liver, ground black pepper, salt, Italian seasoning and olive oil. Bake for 20 minutes. Cut liver into desired serving size.
Add pork liver and shrimps into the rice and mix. Cook for another 15 minutes over low heat.
Remove from heat and garnish with crispy pork belly and chopped salted egg.
