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 people might still need to acquire a taste for it.
Do you know where the name “Igado” was derived from? My guess is it came from the Spanish word “Higado”, which means liver. I am guessing that it was named as such because it is considered as a liver dish due to the amount of liver used in the recipe. What do you think? Please type-in your comments below.
How to Prepare the Innards
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.
How to Cook Igado
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.
How do you cook your Igado? Do you have other tips to share?
If you like to eat pork liver, I also recommend our Grilled Liver Bistek Recipe.
Try this Igado recipe. Let me know what you think.
- 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
- 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 cook for 10 to 15 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!