Igado Ilocano Filipino Dish

Igado is an Ilocano dish (Northern province in Philippines), it is nearly similar to Menudo but it’s done the Ilocano way. Usually cooked with pigs internal organs such as kidneys, liver, lungs, heart and flavoured with Ilocos Vinegar. Igado comes from the Spanish word “Higado” which means liver and apparently that is one of the main ingredients of this dish. Having said that preparing for the pork liver is the secret in this dish as common mistake in making this dish is that they cook the liver without marinating them first in vinegar, which ends up really tough rather than having a smooth texture. I remember I saw this technique way back when I used to reside in Baguio and one of my college friends uncle cook this dish a lot and he usually drown the liver in vinegar for around an hour. Using that method will break down the liver and creating that silky pate like texture when cooked.

Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are prepared properly. I usually clean the liver and kidney with running water before slicing. This washes away the impurities. Make sure to not overdo it, or you will lose the taste. As for the kidneys, I soak it in water with salt for 10 minutes after slicing in order to reduce the odor. Start by sautéing garlic and onions. Heat oil in a cooking pot. Add chopped garlic and onion. Saute until the onion softens before adding the pork. Continue to saute the pork until brown and then add water and soy sauce. Cook the meat until tender by boiling. Do this by covering the cooking pot and adjusting the heat between low to medium. Let the liquid boil and continue to cook the pork until the desired tenderness is achieved. Pork tenderloin gets tender quickly. However, other cuts of pork require some time to cook. You may also add more water if the liquid starts to dry out. Next is to add the kidney and cook for 10 minutes or until tender. You can also add the bay leaf and seasoning during this step. The pork liver goes next. It will only take a few minutes to cook it completely. Add the carrot, peas, and bell pepper next and continue to cook for 3 to 5 minutes. Feel free to add more water if you want your Igado to be saucier. Igado is best eaten with warm white rice. Enjoy this with the entire family for lunch or dinner. Here are Igado Ingredients. 2 lbs. pork tenderloin sliced into 2 inch strips. 1/2 lb pig’s liver. 1/2 lb pig’s kidney. 1 1/2 cups green pea. 1 piece carrot cut into strips. 1 tablespoon garlic minced. 1 piece onion diced. 1 piece red bell pepper cut into strips. 3 pieces dried bay leaves. 6 tablespoons soy sauce. 5 tablespoons vinegar. 1 1/4 cup water. 2 tablespoons cooking oil. Salt and pepper to taste.

Here are Instructions on how to cook Igado. 1st Step. Heat the cooking pot and pour-in the cooking oil. 2nd Step. When the oil is hot enough, sauté the garlic and onions. 3rd Step. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown. 4th Step. Pour-in the soy sauce and water then simmer until the pork is tender. 5th Step. Add the pig’s kidney, dried bay leaves, salt, and pepper and cook for 10 to 15 minutes. 6th Step. Add the pig’s liver and vinegar then simmer for another 10 minutes. 7th Step. Put-in the carrots and simmer for 3 minutes. 8th Step. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce. 9th Step. Transfer to a serving plate then serve. Share and Enjoy!

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