Igado is originally from the Northern Philippines and an Ilocano recipe. It a similar taste to menudo with the exception of lacking tomato sauce and a difference in the cut and preparation of the meat. With Igado, for example, the meat is usually cut into strips and vinegar is used. The recipe commonly calls for pork liver and it is the key ingredients of this dish. If you are not liver lover, it is fine but you can’t called your dish an igado. With the right preparation, you might not taste the liver in it as it associated with pork meat. This dish is delicious, easy to prepare, and always present in restaurants and fiestas.
- 1/2 kilo pork belly cut in strips
- 1/2 kilo pork liver soak in vinegar and cut in strips
- 1 red bell pepper cut in strips
- 1 green bell pepper cut in strips
- 1/4 cup green peas or frozen peas
- 1 small onion chopped
- 3 cloves garlic minced
- 2 bay leaves
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- salt and pepper to taste
- Servings: 4
- Time: 45 minutes
- Level: Easy
- Cuisine: Filipino
(5 / 5)
- Heat cooking oil in wok. Saute garlic and onion until soft and fragrant.
- Add pork meat saute until light brown. Season with soy sauce and pepper. Stir for a few minutes.
- Add a little bit of water. Cover and simmer over low heat for at least 20 minutes or until tender.
- When pork is tender, place the pork liver. Stir until well combined until liver changes color.
- Pour in vinegar and add the bay leaves. Do not stir and let it boil.
- After a boil, add the green bell pepper, red bell pepper and green peas. Stir until combined. Salt and pepper to taste. Cover and simmer for a few minutes. Turn off heat.
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