WATCH: How to Make Igado
This Ilocano dish can be recreated at home!
This Ilocano dish is made with pork and liver (pig innards) and cooked in a vinegar-soy sauce mixture. It's easy enough to recreate at home but make sure the innards are cleaned properly before cooking!
Prep time 15 minutes
Cooking time 20 minutes
1-2 tablespoons oil
4 to 5 cloves garlic, peeled and chopped
1 red onion, peeled and sliced thinly
1 kilo pork tenderloin, sliced into ½ inch strips
1/2 cup soy sauce
1/2 cup vinegar
2 bay leaves
1/2 kilo pork liver, cut into ½ inch strips
1 teaspoon ground black pepper
1 piece red bell pepper, cored, seeded and sliced into strips
1/2 cup green peas, thawed
salt, to taste (if needed)
1 In a pre-heated pan, add oil and saute garlic and onion. Add the pork and cook until browned.
Add soy sauce and vinegar. Add the bay leaves and simmer for about 10 minutes or until pork is tender.
Add liver and continue to cook for about 4 to 5 minutes or until liver is cooked through and sauce is thickened. Season with ground black pepper. Add green peas and bell peppers and continue to cook for about 2 to 3 minutes. Season with salt, to taste, if needed.
Add liver, stirring gently, and continue to cook for about 4 to 5 minutes or until liver is cooked through and sauce is thickened. Add green peas and bell peppers and continue to cook for about 5 to 8 minutes or until sauce has reduced. Season with salt to taste.