Igado

Igado by Angie Pastor. For orders in the Metro Manila area, 09369815475.

Igado is an Ilocano dish that’s popular not only in the Ilocos provinces, but in other parts of the Philippines and overseas Filipino communities as well.

The main ingredients of igado are strips of meat, liver and other animal organs cooked with garlic, onions and bell peppers.

RECIPE FOR PORK HIGADO

Ingredients

1 pound lean pork
1/2 pound liver
1/4 pound heart
1/4 pound kidney
1 cup green peas (canned)
2 green peppers
1 onion
5 garlic cloves
1/2 teaspoon black pepper
1/2 cup soy sauce
3 tablespoons vinegar
2 tablespoons fat
1 cup water

HOW TO MAKE THE IGADO

Mix in a pot the soy sauce, vinegar, half of the sliced onions, half of the crushed garlic, and black pepper.
Cut the lean pork, liver, kidney and heart into long thin slices.
Add all the sliced meat into the soy-sauce and vinegar mixture.
Mix thoroughly and let mixture stand for 15 minutes.

In small amount of fat, sauté the remaining half of the crushed garlic and sliced onions.
Add mixture and stir constantly for the first three minutes, then occasionally.
When the mixture is half done, add water, stir, and boil slowly until done.
Add green peppers and canned peas a few minutes before removing from stove.
Serve hot with boiled rice.