Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart. This is definitely one of the best Filipino foods around – in my opinion. However, some might still need to acquire a taste for it.
I’m not sure where the name “Igado” was derived from. Higado is a Spanish word for liver, it might be possible that this dish was named after it; don’t you think?
Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are clean. I usually clean the liver and kidney with running water before slicing; this washes away the impurities (but do not overdo it or you’ll 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.
How do you cook your Igado? Do you have other tips to share?
2 lbs pork tenderloin, sliced into 2 inch strips
½ lb pig’s liver
½ lb pig’s kidney
1 ½ cups green pea
1 medium-sized carrot, cut into strips
1 tablespoon garlic, minced
1 medium-sized onion, diced
1 large red bell pepper, cut into strips
3 pieces dried bay leaves
Salt and pepper to taste
6 tablespoons soy sauce
5 tablespoons vinegar
1 ¼ cup water
2 tablespoons cooking oil
Watch the cooking video:
1. Heat the cooking pot and pour-in the cooking oil
2. When the oil is hot enough, sauté the garlic and onions
3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown
4. Pour-in the soy sauce and water then simmer until the pork is tender
5. Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.
6. Add the pig’s liver and vinegar then simmer for another 10 minutes.
7. Put-in the carrots and simmer for 3 minutes.
8. 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.
9. Transfer to a serving plate then serve.
10. Share and Enjoy!