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Igado Recipe is an authentic Filipino Ilocano dish.  Igado is like Menudo , ilocano style.  Different barrios cook their Igado in many ways. Some nearly looks like a menudo while some you can’t even connect to the original dish. Basically, It has small cuts of pork, beef or chicken, liver, bell pepper, garlic, etc.

• 500g. pork, thinly sliced (kasim or pigue)
• 150g. liver, thinly sliced
• 1/4 k. heart and kidney, slice thinly, if available
• 1 tbsp. vinegar
• ¼ cup soy sauce
• ¼ cup crushed garlic
• 2 tbsp. cooking oil
• 2 tbsp. chopped garlic
• 1 large onion, chopped
• 1 tomato, chopped
• 1 medium red bell pepper, cubed
• 1 medium green bell pepper, cubed
• ½ cup green peas
• 2 8g. MAGGI MAGIC SARAP
• 1½ tsp. peppercorns

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Estimated cooking time: 70 minutes

• 2 tbsp cooking oil
• 2 tbsp crushed garlic
• 1 kg left-over lechon, cut into serving pieces
• 1 8g MAGGI MAGIC SARAP
• Salt and pepper to taste
• ¼ cup vinegar
• 2 cups lechon liver sauce
• 1 cup water
• ¼ cup brown sugar
• ¼ cup liver spread
• Siling panigang (optional)

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Estimated cooking time: 70 minutes

• 1 whole chicken, quartered
• ½ kg. pork liempo
• ½ cup MAGGI Oyster Sauce
• ¼ cup calamansi juice
• 2 tbsp chopped garlic
• ¼ cup brown sugar
• ¼ tsp chilli powder
• Salt and pepper (optional)
• MAGGI Chili Sauce

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Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.

Estimated preparation and cooking time: 1 hour and 30 minutes

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

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