Igado is a pork meat and liver stew from the northern part of the Philippines called Ilocano. The recipe is very similar to adobo, which is another popular Filipino delicacy. This Ilocano dish contains a high proportion of fat since the skin of the pork loin is also used in the preparation. Igado tastes delicious freshly prepared, but it is even more flavorful the next day. In fact, it can keep for several days when properly refrigerated.
Step 1
Remove the fat along the skin of the pork loin and dice it. Place the fat in a pan on the stove with a pinch of salt.
Step 2
Cook the fat over medium heat until it turns crunchy. Transfer the crunchy bits with a spoon into a bowl. Reserve 1 tbsp. of the oil left in the pan and discard the rest.
Step 3
Put the onions into the pan with the reserved fat oil and sauté until they turn translucent. Add the garlic and sauté for two minutes.
Step 4
Add the strips of liver and sauté for one minute. Pour 2 1/2 oz. of vinegar into the pan. Cook the mixture for five minutes over medium-high heat. Add the soy sauce and cook for another two minutes.
Step 5
Add the crunchy fat to the ingredients in the pan. Add 1 tsp. salt, 1 tsp. pepper and 1 1/2 oz. of vinegar. Cover the pan and cook for seven minutes.
Step 6
Turn down the heat to medium. Add the frozen peas and red bell pepper strips. Cook for five minutes.
Step 7
Turn off the heat. Add the bay leaves to the stew and mix gently with a spoon without crumbling them. Cover the pan and let the stew stand for 10 minutes. Remove the bay leaves before serving.
Things You'll Need
- 1 ¾ lb.pork loin with fat and skin
- Knife
- Pan
- 1 tbsp. salt
- Bowl
- ½ cup yellow onions, chopped
- 1 tsp. garlic, minced
- ¾ lb. pork slice, cut into strips
- 4 oz. of white vinegar
- 1/3 cup soy sauce
- 1 tsp. fresh ground pepper
- 1 cup frozen peas
- 1 red bell pepper, cut into strips
- 2 whole bay leaves
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