Igado: A Classic Filipino Pork and Liver Stew
Igado: A Classic Filipino Pork and Liver Stew
Contents
Igado is a traditional Filipino dish originating from the Ilocos Region. It features thin strips of pork tenderloin and pork offal (such as liver, kidney, and heart), cooked in a savory soy-vinegar sauce with garlic, onions, and bay leaves. Often enhanced with vegetables like bell peppers, green peas, and carrots, Igado is a hearty and flavorful dish served with steamed rice.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- ½ lb pork tenderloin, cut into thin strips
- ½ lb pork liver, cut into thin strips
- ½ lb pork kidney, cleaned and cut into thin strips
- 3 tbsp soy sauce
- 3 tbsp vinegar
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 bell pepper, sliced (optional)
- 1 cup green peas (optional)
- 1 carrot, sliced (optional)
- 2 bay leaves
- 1 tsp black pepper
- 1 Knorr pork cube (optional)
- 2 tbsp cooking oil
- 1 cup water
Instructions
- Prepare the Ingredients: Clean and cut the pork tenderloin, liver, and kidney into thin strips. Mince the garlic and chop the onion.
- Sauté Aromatics: Heat cooking oil in a pan. Sauté garlic until fragrant, then add onions and cook until translucent.
- Cook the Pork: Add the pork tenderloin and cook until lightly browned. Stir occasionally.
- Add Offal: Incorporate the pork liver and kidney. Cook for 5-7 minutes until slightly cooked through.
- Season the Dish: Add soy sauce, vinegar, bay leaves, and black pepper. Mix well.
- Simmer: Pour in water and add the Knorr pork cube (if using). Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add Vegetables: If including vegetables, add bell peppers, green peas, and carrots. Simmer for another 10 minutes until vegetables are tender.
- Adjust Seasoning: Taste and adjust seasoning with salt if needed. Remove bay leaves before serving.
- Serve: Serve hot with steamed rice.
Tips and Notes
- Clean the liver and kidney thoroughly to remove any unpleasant odor. Soak the kidney in salted water for 10 minutes before cooking.
- Add more vinegar for a tangier flavor or soy sauce for a richer taste.
- For a modern twist, include vegetables like potatoes or green beans.
FAQs
What is Igado?
Igado is a traditional Ilocano dish made with pork tenderloin, pork liver, and kidney, cooked in a savory soy-vinegar sauce.
Can I make Igado without offal?
Yes, you can omit the liver and kidney, though it changes the traditional flavor profile.
What vegetables go well with Igado?
Bell peppers, green peas, carrots, and potatoes are popular choices.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Related guides
- Bicol Express: Classic Filipino Recipe
- Bopis (Spicy Filipino Pork Lung and Heart Stew)
- Crispy Pata Recipe: A Complete Guide to Filipino Deep-Fried Pork Leg
- Dinakdakan: A Creamy and Tangy Filipino Pork Dish
- Filipino Lechon: Whole Roasted Pig