Igado Recipe

September 12, 2014
(Last Updated On: October 10, 2014)

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.

igado recipe

Igado Ingredients:

  • 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

Watch How to cook Igado:


Igado Cooking Instructions:

  • In a large frying pan, sauté the garlic and onions.
  • Add the pork tenderloin and fry it until the color of the pork turns light brown.
  • Add the soy sauce and water then simmer until the pork is tender.
  • Add dried bay leaves, salt, and pepper and simmer for 2 minutes.
  • Add the pork liver and vinegar then simmer for another 8 minutes.
  • Add the carrots and simmer for 3 minutes.
  • Add the green peas and red bell pepper and simmer for 3 minutes to thicken the remaining sauce.
  • Serve with a Iced cold Beer or steamed rice.

igado recipe

Igado Recipe is made from strips of pork loin meat and pork liver as the main ingredient

igado recipe




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15 Comments

  • Reply

    Mary Anne Batongbacal

    February 24, 2016 at 4:39 am

    Easy to cook. Ready in 30 mins. Tasty and satisfying… must be part of the regular cookbook armamentarium

  • Reply

    leny

    March 1, 2015 at 10:40 am

    yummy liver pork must try this igado..

  • Reply

    Tess

    September 19, 2014 at 9:28 am

    I am looking for the igado recipe and will try this one.

  • Reply

    Maria Carla Perez

    September 16, 2014 at 10:21 am

    I dont really like liver, but with this recipe i will give it a try, thanks!

  • Reply

    irish

    September 16, 2014 at 9:13 am

    that looks so good with rice

  • Reply

    Dorothy Boucher

    September 15, 2014 at 8:38 am

    now this is my kind of meal 🙂 and definitely would be serving this with rice no beer but will take a glass of red wine 🙂 heheh thanks again for another great recipe @tisonlyme143

  • Reply

    Mona Verdida

    September 14, 2014 at 8:51 pm

    Nakakagana tingnan! Looks so mouth-watering! Luv it!

  • Reply

    Rita Spratlen

    September 14, 2014 at 7:07 pm

    I have never heard of this before. Thanks for sharing. Next time I am at the store I am going to ask about this.

  • Reply

    sherry ann gole cruz

    September 14, 2014 at 8:26 am

    i would try to cook this tomorrow!

  • Reply
    Coorms
    September 14, 2014 at 4:10 am

    Sarap, with matching beer…

  • Reply

    Ace Mendoza

    September 13, 2014 at 6:29 am

    One of my favorite food. My mother always cook it.

  • Reply

    riza

    September 12, 2014 at 6:24 pm

    I tried this one

  • Reply

    Nathan Lapointe

    September 12, 2014 at 6:08 pm

    This looks delicious!

  • Reply

    elinor semira

    September 12, 2014 at 6:07 pm

    i love liver recipes. this is a must try indeed.

  • Reply

    Joselma Gumapac

    September 12, 2014 at 10:38 am

    Never heard or taste that kind of food but it looks yummy and delicious!

  • Leave a Reply