Pork Igado Recipe
Pork Igado is a well-known Ilocano dish made from pork tenderloin and pig’s liver. A hearty, flavorful and delicious dish that goes well with steamed rice that the whole family will enjoy!
Equipment
- Mixing bowls
- Large wok/ skillet with cover or pot
- Wooden spoon and tongs
Ingredients
For Pork Marinate/ Innard preparation:
- 1 kilograms pork tenderloin, cut into strips
- ½ cup soy sauce
- 5 cloves garlic, minced
- ½ teaspoon ground black pepper
- ½ kilograms pork liver, cut into strips
- ½ cup vinegar
Other Ingredients:
- 2 tablespoons olive oil or canola oil
- 5 cloves garlic, minced
- 2 medium onions, minced
- ¼ teaspoon ground black pepper
- 6 pieces bay leaves/ laurel
- 2 tablespoons vinegar
- 2 tablespoons fish sauce
- 2 medium carrots, cut into strips
- 1 medium potato, cut into strips
- 1 small green bell pepper
- 1 small red bell pepper
- 50 grams green peas
- 2 tablespoons sugar, optional
- water, optional
Instructions
- Marinate the pork. In a bowl, combine pork with soy sauce, garlic and pepper. Mix thoroughly to combine. Cover and marinate for about an hour or overnight.
- Prepare the innards. Soak liver in vinegar for 30 minutes, drain then wash thoroughly. This is to remove the odor of the liver.
- In a pan over medium heat, add oil. Saute garlic and onion until fragrant and translucent.
- Add marinated pork, mix and cook for a minute.
- Add bay leaves, cover and stir occasionally to let the pork cook evenly.
- Cook for about 25-30 minutes or until meat becomes tender
- Once the pork is tender, add liver and stir to combine.
- Add vinegar and let it cook for about a minute before stirring.
- Put in carrots and potatoes. Mix and cook for around 2 minutes, cover if needed.
- Toss in red and green bell pepper and cook for another 2 minutes.
- Pour the fish sauce and mix until well blended.
- Add the green peas and cover for another minute to cook.
- Taste and adjust salt or pepper as needed, add sugar if desired.
- Transfer to a serving plate.
- Serve with steamed rice and enjoy!
Video
Notes
- When you put the vinegar, allow it to boil without stirring for few minutes to remove the strong acid taste.
- Do not overcook the liver as it will turn tough and rubbery.
- If you find it a bit tangy, you can add 1-2 tablespoons of sugar to balance the taste.
- I didn’t add any water on this recipe due to the water content coming from the meat and liver. But if you find that it a bit dry and preferred to have a saucy igado, you can add a bit of water.
