A classic Ilocano pork and liver stew made savory and tangy with soy sauce and vinegar—loaded with bell peppers, peas, and hearty flavor.
Cooking Tips:
• Don’t overcook the liver—it will turn rubbery.
• Let the vinegar boil before stirring to avoid a raw sour taste.
• Stir gently after adding liver to avoid breaking it into pieces.
Ingredients Tips:
• Pork kasim (shoulder) stays juicy and flavorful during stewing.
• Use fresh bell peppers and peas for better texture and color.
• You may add chili for a spicy version.
Igado
Aclassic Ilocano pork and liver stew made savory and tangy with soy sauce andvinegar—loaded with bell peppers, peas, and hearty flavor.
Instructions
For Marinating the Pork:
- 1 kg pork kasim, sliced into strips
- ½ slice of lemon, juiced
- 3 tbsp soy sauce
- ½ tsp garlic powder
- ½ tsp ground black pepper
For Marinating the Liver:
- ½ kg pork liver, sliced into strips
- ½ slice of lemon, juiced
- 2 tbsp soy sauce
- ½ tsp garlic powder
- ½ tsp ground black pepper
For Cooking:
- 3 tbsp cooking oil
- 1 large onion, sliced
- 2 tbsp minced garlic
- Marinated pork
- ¼ cup soy sauce
- 5 cups water
- 2 pcs dried bay leaves
- Fried marinated liver
- 1 tbsp oyster sauce
- ¼ cup vinegar
- ½ tsp ground black pepper
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 cup green peas
- 1 tsp sugar
Marinate the Pork and Liver:
- In separate bowls, marinate pork kasim and pork liver using their respective seasonings and lemon juice. Set aside for at least 30 minutes.
Cook the Liver:
- Heat 1 tbsp of oil in a pan. Fry the marinated liver briefly until lightly browned on the outside but still tender inside. Set aside.
Sauté and Simmer the Pork:
- In a larger pan, heat the remaining oil. Sauté onion and garlic until soft and fragrant. Add the marinated pork and stir-fry until no longer pink. Pour in ¼ cup soy sauce, add the bay leaves and water. Let it simmer over medium heat until pork becomes tender, about 25–30 minutes.
Combine and Season:
- Add the fried liver to the pan. Stir in oyster sauce, vinegar, and ground black pepper. Allow the vinegar to boil before mixing to avoid a raw taste. Simmer until the sauce slightly thickens.
Finish with Vegetables:
- Add green and red bell peppers, green peas, and sugar. Stir and cook for another 3–5 minutes until veggies are tender-crisp and flavors are well blended.
Serve:
- Best served hot with steamed white rice.
