I want to do the “fat back” thing that’s different from lob (lup) cheong - maybe it’s Chinese pork belly but called fat back in the 80s. I don’t recall the name but have enjoyed it in restaurants.
I’m less sure about liver!

and yes, Joong is Cantonese but I’m sure I say it poorly. I recall someone in HK telling me that there are 10 (!) tones as opposed to only 4 in mandarin.