Igado Recipe

Igado -  is a popular Ilocano delicacy with fatty pork loin meat and pork liver cooked with red bell pepper and peas, in a salty-sour sauce. 

 

IGADO INGREDIENTS:

• 400 grams pork tenderloin, sliced into 2 inch strips
• 1/4 pig’s liver
• 2 tablespoon oil
• 4 cloves garlic, minced
• 1 medium-sized onion, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black ground pepper
• 1 tablespoon soy sauce
• 1/4 cup vinegar
• 2 tablespoon peanut butter
• 1 1/2 cups water
• 1/2 cup pineapple tidbits
• 1 cup garbanzos
• 1 medium potato, cut into strips
• 1 medium-sized carrot, cut into strips
• 1 large red bell pepper, cut into strips
• 1 tablespoon brown sugar
• 3 pieces dried bay leaves

COOKING PROCEDURES:

1. Heat the cooking pot and pour-in the cooking oil.
2. Sauté the garlic and onions. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown.
3. Pour-in salt, black ground pepper, soy sauce and bay leaf stir fry for 5 minutes.
4. Add the peanut butter, garbanzos, raisins, pig’s liver then stir fry for 3 minutes then add water and vinegar then simmer for 15-20 minutes until the pork is tender. (under medium heat)
5. Put-in the, potato, carrots, green bell pepper, pineapple tidbits, brown sugar, and liver spread, mix thoroughly and simmer for 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.
6. Transfer to a serving plate then serve.

Source: Pinoy Chow