Igado is a well-known Ilocano dish and like a cousin of the beloved adobo and menudo in Filipino cooking. This popular local dish makes use of pig’s part such as heart, liver, and kidneys along with tenderloin. This version retains the deliciousness of the liver without making it hard for pickier eaters t partake of the rich taste of pork innards. Igado provides your taste buds the tender strips of pork and savory liver simmered in a salty and sour sauce reminiscent of adobo. Its flavor is from the mixture of soy sauce and vinegar. Adding spices and more flavor by putting plenty of sliced bell peppers, potatoes, tomatoes, carrots, and green peas. Plus factor that these ingredients are good for your health. It is perfect with steamed rice, and also perfect for any occasion. If you are looking for more traditional twist, you may use sukang ilokano instead of vinegar available in convenient stores.
- 2 tbsp oil
- 500g. pork kasim, thinly sliced
- 150g. liver, thinly sliced
- 2 tbsp. vinegar
- 1/3 cup soy sauce
- 4 cloves garlic, crushed
- 2 tbsp. chopped garlic
- 1 large onion, chopped
- 1 tomato, chopped
- 1 medium red bell pepper, cubed
- 1 potato, cubed
- 1 medium green bell pepper, cubed
- 1/3 cup green peas
- salt and pepper to taste
- Saute onions, bell peppers, potatoes and garlic in oil.
- Add tomatoes and pork strips, and stir fry until pork is light brown.
- Add in the liver and pour in the vinegar, soy sauce and the sugar. Season with salt and pepper.
- Simmer until the meat is cooked, lastly add in the green peas.
- Serve with steamed rice.