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pork igado recipe
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5 from 3 votes

Igado Recipe

Stewed pork, liver, and kidney with green peas and bell pepper. This popular Filipino recipe is a must try.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Keyword: higado, igado, ilocano dish
Servings: 4 people
Calories: 392kcal
Author: Vanjo Merano

Ingredients

  • 1/2 lbs. pork tenderloin sliced into 2-inch strips
  • 1/2 lb. pork liver sliced into 2-inch strips
  • 1/2 lb. pork kidney
  • 1 Knorr Pork Cube
  • 1 red bell pepper cut into strips
  • 1/2 cup green peas
  • 1 carrot julienne
  • 3 laurel leaves
  • 1 onion minced
  • 5 cloves garlic minced
  • 6 tablespoons soy sauce
  • 5 tablespoons white vinegar
  • 1 1/4 cup water
  • 4 tablespoons cooking oil
  • Salt and pepper to taste

Instructions

  • Boil the kidney with 4 thumbs of ginger for at least 30 minutes. Let it cool down and slice into 2-inch strips. Set aside.
  • Heat 2 tablespoons of cooking oil in a pan. Sauté the pork liver for 2 minutes. Remove from the pan and set aside.
  • Pour the remaining oil in the pan. Once hot, sauté garlic and onion until the latter softens.
  • Add the pork kidney. Cook for 1 minute.
  • Add the pork tenderloin. Sauté until the outer layer turns light brown.
  • Pour the soy sauce and vinegar into the pan. Let the liquid boil. Stir.
  • Add the laurel leaves and pour water. Let boil. Reduce the heat between low to medium setting. Continue cooking for 40 minutes.
  • Add Knorr Pork Cube. Cook for 8 minutes.
  • Add the liver back into the pan. Stir and continue cooking for 3 minutes.
  • Put the bell pepper, carrot, and green peas.
  • Season with salt and ground black pepper. Cook for 2 minutes.Transfer to a serving bowl. Serve hot with rice.
  • Share and enjoy!

Video

Nutrition

Serving: 4g | Calories: 392kcal | Carbohydrates: 13g | Protein: 38g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 389mg | Sodium: 1913mg | Potassium: 780mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16012IU | Vitamin C: 71mg | Calcium: 50mg | Iron: 18mg