The igado recipe is a known Ilocano dish that is made from strips of meat, liver, and other internal organs such as kidney, heart, and intestines. The term igado reflects the influence of Spanish cuisine as its name was derived from the Spanish term higado that means liver. The original recipe used liver and other internal organs, however it has evolved and change as the time goes by. Here, we have the pork igado recipe that uses pork instead of the same old way. Other ingredients such as oil, pork kasim, liver, vinegar, soy sauce, garlic, onion, tomato, red pepper, potato, green bell pepper and salt to taste. You may notice that liver is still included in the list, it is because igado is basically a liver dish. However, other meat can be mixed with it as long as you still have the liver you are on the right track. Give this recipe a try and enjoy this meaty, savoring dish perfect to pair with rice. Happy cooking!
- 2 tbsp oil
- 500 g pork kasim, thinly sliced
- 150 g 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
How To Cook Pork Igado:
- 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.
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