5:54 AM
Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart. This is definitely one of the best Filipino foods around – in my opinion. However, some might still need to acquire a taste for it.
I’m not sure where the name “Igado” was derived from. Higado is a Spanish word for liver, it might be possible that this dish was named after it; don’t you think?
Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are clean. I usually clean the liver and kidney with running water before slicing; this washes away the impurities (but do not overdo it or you’ll lose the taste). As for the kidneys, I soak it in water with salt for 10 minutes after slicing in order to reduce the odor.
Igado Recipe is an authentic Ilocano delicacy from the northern part of the Philippines. It is made from strips of pork loin meat, pork liver – as the main ingredient and other pig’s innards such as heart, kidney and intestines. It is cooked with soy sauce and vinegar, sautéed with some spices along with carrots, red or green bell pepper, and green peas. Don’t use too much heat when cooking the pork liver because it can be rubbery in texture just put it in a medium low fire to make it tender.
Here's the recipe:
Ingredients:
1 tbs oil
1 sm onion, peeled and sliced thinly
4-5 cloves garlic, peeled and minced
1 kilo pork tenderloin, cut into 1/2 inch strips
8=10 peppercorns, cracked
1/2 cup vinegar
1/2 cup soy sauce
2 bay leaves
1 cup water
1/2 kilo pork liver, cut into 1/2 inch strips
1/2 cup frozen green peas,thawed
1 red bell pepper, cored seeded and sliced into strips
salt and pepper to taste
Procedure:
In a preheated pan, add oil and saute garlic and onion.
Add the pork zand cooked for 5 minutes.
Season with black peppercorns, soy sauce and vinegar.
Add the bay leaves and water.
Simmer for about 10 minutes or until pork is tender.
Add liver, stirring gently and continue to cook for about 4 to 5 minutes or until liver is cooked through and sauce is thickened.
Add green peas and bell peppers and continue cook for about 2-3 minutes.
Season with salt to taste.
Enjoy!
I’m not sure where the name “Igado” was derived from. Higado is a Spanish word for liver, it might be possible that this dish was named after it; don’t you think?
Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are clean. I usually clean the liver and kidney with running water before slicing; this washes away the impurities (but do not overdo it or you’ll lose the taste). As for the kidneys, I soak it in water with salt for 10 minutes after slicing in order to reduce the odor.
Igado Recipe is an authentic Ilocano delicacy from the northern part of the Philippines. It is made from strips of pork loin meat, pork liver – as the main ingredient and other pig’s innards such as heart, kidney and intestines. It is cooked with soy sauce and vinegar, sautéed with some spices along with carrots, red or green bell pepper, and green peas. Don’t use too much heat when cooking the pork liver because it can be rubbery in texture just put it in a medium low fire to make it tender.
Ingredients:
1 tbs oil
1 sm onion, peeled and sliced thinly
4-5 cloves garlic, peeled and minced
1 kilo pork tenderloin, cut into 1/2 inch strips
8=10 peppercorns, cracked
1/2 cup vinegar
1/2 cup soy sauce
2 bay leaves
1 cup water
1/2 kilo pork liver, cut into 1/2 inch strips
1/2 cup frozen green peas,thawed
1 red bell pepper, cored seeded and sliced into strips
salt and pepper to taste
Procedure:
In a preheated pan, add oil and saute garlic and onion.
Add the pork zand cooked for 5 minutes.
Season with black peppercorns, soy sauce and vinegar.
Add the bay leaves and water.
Simmer for about 10 minutes or until pork is tender.
Add liver, stirring gently and continue to cook for about 4 to 5 minutes or until liver is cooked through and sauce is thickened.
Add green peas and bell peppers and continue cook for about 2-3 minutes.
Season with salt to taste.
Enjoy!
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