Want to experience Ilocos in the comfort of your home? Learn how to cook this Igado recipe, and have a taste of the North without leaving your dining table.
Igado is a well-known Ilocano dish which uses strips of pork, liver, pork innards like heart and kidney, and other vegetables, and has a tangy and savory flavor. This Pinoy recipe is said to have come from Spanish influence, since “igado” came from the Spanish word “Higado”, which means liver. But, this igado recipe is suited to fit your panlasang pinoy. Igado is closer in taste to adobo and the Kapampangan dish kilayin, but it uses menudo ingredients. To add color to Igado, various vegetables like green peas, red bell peppers, tomatoes, carrots and potatoes are added into the mix.
Liver may be difficult to eat for picky eaters, but it sure does come with a lot of nutrients. It is known as a superfood because it is rich in protein and packed with essential nutrients. Vitamins included in liver are vitamin B12, which helps in ensuring healthy brain function, vitamin A, which is important for the welfare of the eyes, skin, and immune system, and folate and riboflavin for cellular growth and function. Liver also contains high-quality protein, which provides all of the essential amino acids, and boosts metabolism. Liver also contains fewer calories and lower fat than other meats, and is relatively cheaper so it’s perfect for those who are on a budget. The technique in cooking liver is to use medium-low heat to make it tender.
Other pork innards are also beneficial to your health. Kidney meat is good for the heart, and the heart has B-complex vitamins, which maintains healthy blood pressure and reduces risk for Alzheimer’s disease. Make sure to eat these in moderation and should be cleaned properly before cooking.
This Igado recipe uses a simple combination of pork kasim and pork liver, but you can also use pork tenderloin or pork belly, and add kidney meat and heart into your mixture. Others also prefer a dry igado over a soupy igado. You may also use sukang Ilocano with chili for extra heat. As long as you’re using liver, you’re on the right track in cooking igado.
Igado is best served with steamed white rice. Enjoy!
- 2 tbsp oil
- 500g. pork kasim, thinly sliced
- 150g. liver, thinly sliced
- 2 tbsp. vinegar
- ⅓ cup soy sauce
- 4 cloves garlic, crushed
- 2 tbsp. chopped garlic
- 1 large onion, chopped
- 1 tomato, chopped
- 1 medium red bell pepper, cubed
- 1 potato, cubed
- 1 medium green bell pepper, cubed
- ⅓ cup green peas
- salt and pepper to taste
- Saute onions, bell peppers, potatoes and garlic in oil.
- Add tomatoes and pork strips, and stir fry until pork is light brown.
- Add in the liver and pour in the vinegar, soy sauce and the sugar. Season with salt and pepper.
- Simmer until the meat is cooked, lastly add in the green peas.
- Serve with steamed rice.