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Igado Recipe is an authentic Ilocano delicacy from the northern part of the Philippines. It is made from strips of pork loin meat, pork liver – as the main ingredient and other pig’s innards such as heart, kidney and intestines. It is cooked with soy sauce and vinegar, sautéed with some spices along with carrots, red or green bell pepper, and green peas. Don’t use too much heat when cooking the pork liver because it can be rubbery in texture just put it in a medium low fire to make it tender.
This dish originated during the Spanish era and some say that the name Igado came from the Spanish term “Higado” which means liver. Igado is like Menudo, ilocano style.
Watch How to cook Igado:
Many Filipinos celebrate the New Year using firecrackers in spite of the ban because of blast accidents. The loud noises and sounds of merrymaking are not only meant to celebrate the coming of the New Year but are also cast out malevolent spirits. Safer methods of merrymaking include banging on pots and pans and blowing on car horns. Folk beliefs also include encouraging children to jump at the stroke of midnight so that they would grow up tall, displaying circular fruit and wearing clothes with dots and other circular designs to symbolize money, eating twelve fruits at 12 midnight for good luck in the twelve months of the year, and opening windows and doors during the first day of the New Year to let in the good luck.
“Media noche”, is a spanish word that means literally, “midnight”. On December 31, New Year’s Eve (“Bisperas ng Bagong Taon”), Filipino families gather for the Media Noche or midnight meal it is a feast that symbolize to the hopes of Filipinos for a prosperous New Year.
Filipinos believe that we should put as much food on the table for the Media Noche so that next year you will have food all year round. Pinoy Recipe Portal gather from our database of Filipino recipes our recommended Media Noche Recipes for your family.
Celebrate the New Year with these easy Filipino recipes for the delicious and festive Media Noche.
Christmas in the Philippines is the world’s longest Christmas season, with Christmas carols heard as early as September and lasting until Epiphany, the feast of the Black Nazarene on January 9 or the Feast of the Santo Niño de Cebú on the third Sunday of January. The official observance is from 16 December with the beginning of the Simbang Gabi to Epiphany.
Christmas Eve (“Bisperas ng Pasko”) on 24 December is celebrated with the Midnight Mass, and the traditional Noche Buena feast. Family members dine together at around midnight on traditional yuletide fare, which includes: queso de bola (Spanish: “ball of cheese”), which is edam cheese) sealed with red wax; tsokoláte, pasta, fruit salad, pan de sall, relleno and hamón (Christmas ham).
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