How to cook Igado
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.
- 1/2 kilo pork tenderloin, cut into strips
- 1/2 kilo Pork liver, cut into strips
- 1 cups green peas
- 1 medium-sized carrot, cut into strips
- 5 pcs garlic cloves, minced
- 1 medium-sized onion, diced
- 1 large red bell pepper, cut into strips
- 5 pieces dried bay leaves
- 7 tablespoons soy sauce
- 1/2 cup vinegar
- 1 cup water
- 2 tablespoons cooking oil
- Salt and pepper to taste