Igado or Igado recipe is popular is a Filipino dish recipes which originated from northern part of Philippines or Ilocandia (Ilocano region). Aside from Igado, Ilocano are also famous for their Pinakbet with bagnet, Sinanglaw. Philippines is composed of different region and some of them has their own dialect and of course has their own traditional food. Basically, igado is just a Filipino Pork and liver stew, while it originated from the northern part of the country its popularity extend althrough out the country as it become ne of the most favorite day to day viand for Filipinos. The taste of Igado is comparable with adobo that once it was tasted for sure you will like it. Here is my method for preparing this Ilocano recipe.
- 3/4 kg Pork Kasim, cut into cube( menudo cut)
- 1/2 kg Pork liver
- 2-3 tbsp minced garlic
- 1 medium size onion slice
- 1 large bell pepper, cut into strips
- 2-3 tbsp cooking oil
- 2 cup of water
- 1/2 cup green peas
- 1/2 cup vinegar
- 1/2 cup soysauce
- 2-3 tbsp patis
- salt to taste
- 1/2tsp ground peppercorn
- 2-3 pcs laurel leaves
- Heat cooking oil in a pan
- Sautee garlic and onion
- Add pork and patis, cook in small fire for 10-15 minute, mix pork constantly.
- Add water, toyo (soysauce), and vinegar.
- Bring to boil and simmer for 20 minute or until meat is tender
- Add green peas and pork liver, simmer for 10 minute, add water if needed
- Add ground peppercorn, salt to taste, vestin, red bell pepper and laurel. simmer until sauce decrease by volume and thickens.
- Served newly cook pork Igado recipe along with hot steamy rice. Enjoy...