Igado (Filipino Pork Meat and Liver Stew) Recipe

Igado is a Ilocano dish (in the northern part of the Philippines) with fatty pork loin meat and pork liver cooked with red bell pepper and peas, in a salty-sour sauce.

There are variations of igado that include ingredients like fried potatoes, carrots, and green peas. Some have little but thick sauce which gives a dry texture to the dish. Others are prepared like a soupy dish, which should be ideal for places where the weather is cold.


The origin of Igado is lost in history, but the name is likely from the Spanish word for “liver” which is higado. Thus the name igado may have become popular during Spanish era, although it is likely that the dish has been cooked even in prehispanic times. Today, igado is a dish requested in restaurants all over the Philippines, although it is not a dish of choice in many eateries. Still, it is a feast for those who love liver dishes and normally served during especial occasions.  

Good for serving: 6-7 persons

Ingredients:
  • 3/4 kilo pork tenderloin, sliced into 2 inch strips 
  • 1/4 kilo pig’s liver,  sliced into 2 inch strips   
  • 1/4 kilo pig’s kidney,  sliced into 2 inch strips   
  • 2 tablespoons cooking oil
  • 4 cloves garlic, minced 
  • 1 medium-sized onion, diced 
  • 1 1/2 cups green pea 
  • 1 medium-sized carrot, cut into strips 
  • 1 large red bell pepper, cut into strips 
  • 3 pieces dried bay leaves 
  • 1/2 cup soy sauce 
  • 1/2 cup vinegar 
  • 1 1/4 cup water 
  • Salt and pepper to taste 
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Cooking Instruction:
  1. In medium heat, pour-in the cooking oil. 
  2. When the oil is hot enough, sauté onions until translucent then add garlic.
  3. Add pork tenderloin and continue cooking until the color of the outer part turns light brown.
  4. Add pig liver and kidney strips sauté for a minute, then pour vinegar and soy sauce into the mixture. Cover and cook in med-high heat for 5 minutes.
  5. Add dried bay leaves, salt, and pepper and simmer for 10 minutes.
  6. Add the carrots and simmer for 3 minutes. 
  7. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce. 
  8. Transfer to a serving plate then serve with rice.
  9. Share and Enjoy!
images from lifeofelza.blogspot.com

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