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Dinaldalem Recipe

This is a recipe for dinaldalem, It is a version if igado, which can also be considered as pork and liver adobo with chickpeas and bell pepper.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Cuisine: Filipino
Servings: 4
Author: Vanjo Merano


  • ½ lb. pork shoulder sliced into thin strips
  • ¾ lb. pig’s liver sliced into strips
  • 1 16 oz. can chickpeas (garbanzos)
  • 4 pieces dried bay leaves
  • 1 medium bell pepper sliced into strips
  • 1 medium onion diced
  • 4 cloves garlic crushed
  • 4 tablespoons soy sauce
  • 3 tablespoons white vinegar
  • ¼ teaspoon ground black pepper
  • 1 teaspoon granulated white sugar
  • 1 ½ cups water
  • 1 teaspoon garlic powder
  • 6 tablespoons cooking oil
  • Salt to taste


  • Heat 3 tablespoons of oil in a wok or pan. Stir-fry the liver for 2 to 3 minutes. Add the garlic powder. Continue to cook until the liquid from the liver completely evaporates. Set aside.
  • Heat the remaining oil in a pot.
  • Once hot, sauté the garlic and onion until soft.
  • Add the ground black pepper. Stir.
  • Add the sliced pork shoulder. Cook until light to medium brown.
  • Put the dried bay leaves in the pot. Cook while stirring for 3 to 5 minutes.
  • Pour the soy sauce and water in the pot. Stir and let boil.
  • Cover and cook in low heat for 30 to 45 minutes or until pork gets tender.
  • Stir-in the liver
  • Pour the vinegar in the pot. Wait for the liquid to boil again. Stir.
  • Add the garbanzos and red bell pepper. Stir and cover. Cook in medium heat for 5 minutes.
  • Add salt and sugar. Stir.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!


Serving: 4g