Igado is a Filipino dish made by simmering, pork meat and pork liver, in a sauce made with soy sauce, onion, garlic, vinegar, bay leaves, green peace, carrots, bell pepper, salt and pepper. Igado or Pork and Liver Stew is originated from the northern part of Luzon but is widely enjoyed in all parts of the country. The lean pork, liver, green peas and bell pepper combination makes this dish one of the best toppers for hot steaming rice. Yum!
It’s a shame that not all of us is a fan of pork/chicken liver. The liver is a type of organ meat which is very nutritious especially in iron. It has a grainy texture when chewed with a slightly metallic taste attached to it.
Pork liver is the special ingredient which will make our igado super special. Although some igado omit the liver (which is sad), it was wonderful that all of us in the family enjoys it. Igado is one of our fave ulams especially during dinner.
WHAT IS IGADO?
When I first heard about this dish, I thought that it is one of the usual “iga” dishes or those that the sauce dried up. After actually eating the dish, I learned that igado, or higado, originally came from the Ilocos region and other parts of North Luzon. While some versions I’ve tried were actually dried up, one defining characteristic of igado is that all ingredients used in this dish are cut into strips.
Also, it was the pork innards which were originally used when preparing this dish. This made me think that this was one of the relatives of our favorite dinuguan.
I usually cook this dish during dinner time or busy days when I have low energy to cook but still wants to eat good food. The lean pork may cook for a while but all I needed to do most of the cooking time is to simmer it. A few minutes before the igado finally cooks, I set up my rice cooker to have the igado and hot steaming rice ready at the same time.
This dish is not just convenient to cook but is also convenient to eat. The pork is boneless and there are no parts to be cautious about. Simply scoop them with hot rice and enjoy. Yum!
HOW TO COOK IGADO
Igado is very easy and simple to make. One distinct characteristic of this dish is that all ingredients are cut into strips. Before we start, it would be more convenient if the ingredients are already prepared.
To start, marinate the pork strips in soy sauce. Imagine the umami which will transfer from the soy sauce to the pork!!
The next steps would involve sauteing the pork. Do not discard the soy sauce. Once the pork is sauteed, add the marinade back to the pork and let it simmer. The pork will take quite a time to become tender. This will take around 10 minutes. Next, add the pork liver strips. Some versions omit the pork liver but the liver is the one that actually provides unique taste and texture to the dish. The last step would be adding the rest of the ingredients and letting them simmer until they come together to a beautiful dish.
Transfer the igado to a serving plate. I sometimes add some chilies when I serve the igado as as a pulutan with some ice cold beer. Still best when partnered with hot steaming rice! Enjoy!
IgadoCourse: Pork Recipes
1/2 kilo pork (cut into strips)
1/4 pork liver (cut into strips)
1 onion (minced)
4 cloves of garlic (minced)
1 bell pepper (cut into strips)
1 carrot (cut into strips)
1/2 cup of soy sauce
1/4 cup of vinegar
4 pieces dried bay leaves
1 can green peas
Salt and pepper to taste
- Place the pork strips in a large bowl and then add the soy sauce. Let this marinate for at least 30 minutes.
- Heat some oil in a pan. Add the onions and garlic and saute for a few minutes until light brown and aromatic. Add the marinated pork strips (set the marinade aside) and saute for a few minutes until no longer pink in color.
- When cooked, add the marinade and bay leaves. Stir a bit. Cover the pan and let it cook on low heat for around 10 minutes.
- Add the pork liver strips and stir gently. Continue cooking until the liver is almost cooked.
- Pour the vinegar. Do not stir for a whole minute.
- Add the green peas and carrots. Stir gently and allow them to cook for 2 minutes.
- Add the bell pepper strips. Season with salt and pepper. Stir and let it cook for another 2 minutes.
- Turn the heat off and transfer the igado to a serving plate. You can enjoy this as a pulutan or serve it with hot steaming rice. Delicioso!
Igado Recipe (TAGALOG)
- 1/2 kilo ng baboy (hiniwa ng strips)
- 1/4 atay ng baboy (hiniwa ng strips)
- 1 sibuyas (hiniwa ng maliliit)
- 4 butil ng bawang (hiniwa ng maliliit)
- 1 bell pepper (hiniwa ng strips)
- 1 carrot (hiniwa ng strips)
- 1/2 tasa ng toyo
- 1/4 tasa ng suka
- 4 piraso ng tuyong bay leaves
- 1 lata ng green peas
- Asin at paminta
- Ilagay ang pork strips sa isang bowl at saka ilagay ang toyo. I-marinate ang baboy ng 30 minutes.
- Magpainit na mantika. Igisa ang sibuyas at bawang hanggang maging light brown. Ilagay ang marinated pork (wag isama ang marinade) at igisa hanggang mag-iba na ang kulay.
- Kapag luto na ang baboy, ilagay ang marinade at bay leaves. Haluin ng konti. Takpan ang kawali at hayaan itong maluto ng 10 minuto gamit ang mahinang apoy.
- Sunod na ilagay ang atay ng baboy at haluin. Hayaan itong maluto ng ilang minuto.
- Ilagay ang suka. Wag muna itong haluin ng 1 minuto.
- Ilagay ang green peas at carrots. Haluin ito at lutuin ng 2 minuto.
- Ilagay ang bell pepper. Wag kalimutan budburan ng asin at paminta. Haluin at hayaang maluto ng dalawan pang minuto.
- Patayin ang apoy at ilipat ang igado sa serving plate. Kainin ito bilang pulutan o samahan ng bagong saing na kanin. Enjoy!