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. |
