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!
Igado
Prep time 15 minutes
Cooking time 20 minutes
Serves 4
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.
2 Add soy sauce and vinegar. Add the bay leaves and simmer for about 10 minutes or until pork is tender.
3 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.
4 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.
