Igado Ingredients

• 1 kilo combination of the following
• Pork’s liver; cut in strips (recommended)
• Pork's tenderloin; cut in strips (recommended)
• Pork’s kidney; cut in strips
• Pork’s heart; cut in strips
• 4 cloves garlic; pounded
• 1 medium onion; chopped
• 1 segment ginger; cut in strips
• 1 small can green peas (gisantes)
• 1 small carrot; cut in strips
• 1 bell pepper; cut in strips
• 1 cup vinegar
• Soy sauce
• Salt and pepper
• Cooking oil

 

Igado Cooking Instructions

1. In a bowl, marinate liver in vinegar. Set aside.
2. Saute garlic, ginger, and onion followed by the tenderloin.
3. When meat starts to render fat, add the heart and kidney.
4. Season with salt and pepper to taste.
5. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften).
6. Add the liver and continue cooking for another 5 minutes.
7. Balance seasoning with soy sauce and vinegar, then continue cooking until sauce thickens.
8. Add the carrots first and when tender, drop the bell pepper and peas.
9. Cook until vegetables are done.

Cooking Tips

• You can omit ginger if you don't use kidney in the recipe.
• If you decide to use pork belly as one of the ingredients, it is recommended that you to remove the fat portion of it.