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?
- Serves: 4
- Serving size: 4
- 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 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
- 6 tablespoons soy sauce
- 5 tablespoons vinegar
- 1 1/4 cup water
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Heat the cooking pot and pour-in the cooking oil.
- When the oil is hot enough, sauté the garlic and onions.
- Add the pork tenderloin and continue cooking until the color of the outer part turns light brown.
- Pour-in the soy sauce and water then simmer until the pork is tender.
- Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.
- Add the pig’s liver and vinegar then simmer for another 10 minutes.
- Put-in the carrots and simmer for 3 minutes.
- 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.
- Transfer to a serving plate then serve.
- Share and Enjoy!