Pork Igado

This recipe is the lighter version of Igado, a popular Ilocano dish made with cubes of pork and liver slowly stewed in our favorite soy sauce and vinegar concoction. It is similar to Adobo but with Menudo ingredients.

A dish for ‘adventurous eaters, traditional Igado also consists of other pork innards such as kidney, heart, lungs etc. Admittedly, my appetite can only handle liver. I love the nutty flavor it brings to the dish.

While others prefer their Igado leaner, I prefer mine with a little fat. So I used a combination of lean pork cut and belly. Their flavor and texture together are just too wonderful.

Some Igado recipe only calls for fewer vegetables. But the husband prefers it with carrots, potatoes, peas, and peppers. He grew up eating this being an Ilocano himself. This is kind of their ‘Menudo’ without the tomatoes.

One thing I learned from cooking this dish is to not overcook the liver. It can get tough and chewy. Let the pork get tender first, then add the liver, potatoes, and carrots consequently.

Watch the video on how to make Pork Igado

Print Recipe

Pork Igado

This recipe is the lighter version of Igado, a popular Ilocano dish made with cubes of pork and liver slowly stewed in our favorite soy sauce and vinegar concoction. It is similar to Adobo but with Menudo ingredients.

Servings: 4 -6 people

Author: Mella

Ingredients

• 600 grams pork—tenderloin and belly cut into strips
• 5 cloves garlic minced
• 1 onion finely sliced
• 1/4 cup soy sauce
• 1/4 cup coconut vinegar
• 3/4 cup water
• 2 pieces bay leaf
• 1 teaspoon sugar
• 2 medium potatoes cut into strips
• 1 medium carrot cut into strips
• 200 grams pork liver cut into strips
• 1/2 cup green peas
• 1 medium red bell pepper seeded, sliced into strips
• salt and pepper to taste

Instructions

• In a pot with heated oil, saute onions and garlic until translucent. Add sliced pork. Cook until no longer pink. 
• Add soy sauce and vinegar. Let the liquid simmer first before stirring, about 1 to 2 minutes. Add water, bay leaf, and sugar. Cover with lid and cook until pork is fork tender, around 15 to 20 minutes.

  Note: If liquid evaporates too quickly, just add water 1/4 cup at a time.
  
• Once pork is tender, add potatoes, carrots, and liver. Stir then cover with lid. Cook for 12 minutes or until the vegetables are half cooked.
• Add bell peppers and peas. Season with ground black pepper and salt. Continue cooking until sauce becomes slightly thicker and vegetables are cooked.

  Serve with rice and enjoy!

Notes

• Do not overcook the liver. It can get tough and chewy. Once the pork is tender, you can add the liver and other tough vegetables together.
• For a leaner version of Igado, use tenderloin cuts.
• I use sukang Iloco to make this dish. You can use other types of vinegar such as cane vinegar or apple cider.
• If anyone in the family dislikes liver, slice it thinly so it won't be too noticeable. Adjust the cooking time as necessary.

Last Updated on April 10, 2019