Dinaldalem is a liver and pork dish cooked using the inadobo method. Chickpeas and red bell pepper were also added to the dish. The term dinaldalem was derived from the word dalem, which means liver in Ilocano. This dish is also known as Igado. It was good and I enjoyed every bit of it with rice. […]
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?