This recipe is the lighter version of Igado, a popular Ilocano dish made with strips of pork and liver slowly stewed in our favorite soy sauce and vinegar concoction. It is similar to adobo but with menudo ingredients.
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Simple Igado Recipe
A dish for 'adventurous eaters, traditional Igado also consists of different pork innards such as kidney, heart, lungs etc. In this igado recipe, we will only be using pork liver combined with pork tenderloin and pork belly. So much simpler to prepare and cook in any home kitchen.
Main Ingredient
Here are the key Igado ingredients:
- Pork tenderloin - is the best pork cut for igado. It's lean, tender and requires shorter cooking time. Add pork belly for a little bit of fatty flavor. Pork butt and pork shoulder can also be used though longer cooking time is needed.
- Pork Liver - the only pork innards we will need in this recipe.
- Soy Sauce - I recommend using Filipino soy sauce. You can find this online and most Filipino stores.
- Vinegar - you can use coconut vinegar, cane vinegar, rice vinegar, white vinegar or sukang Iloko.
- Garlic - a must in any Filipino dish.
- Bell Peppers - gives Igado it's distinct peppery flavor. Use red bell pepper or green bell pepper.
- Green Peas - for color and texture.
- Bay Leaves - also known as laurel leaves.
Can I add potatoes and carrots?
Traditional Igado recipe only calls for basic vegetables listed above. But the husband prefers it with carrots and potatoes and hence was included in this recipe.
Cooking Tips
Here are simple cooking techniques for making the simple igado with the best flavor at home:
- Slice the ingredients into thick trips as in similar shape and length. This includes like the pork, liver and vegetables. Aside from being the "signature look" of igado, this allows the meat to cook quickly and evenly.
- Marinate the pork for at least 30 minutes to infused the flavor.
- To lessen the smell in pork liver, marinate in a separate bowl in small amount of vinegar then rinse with water. Drain well.
- Saute garlic and onion for depth for flavor then add the pork. Simmer until fork-tender. Add water as necessary.
- Pan-fry the liver separately in a another pan. This is a good technique to prevent it from overcooking. Add it back to the rest of ingredients just before it finishes cooking.
Secret to the Best Igado
The secret to the best Igado is letting it overnight then serving it the next day after all the flavors have developed. Sounds familiar? Yes, the same applies to adobo, menudo and caldereta.
When to Serve
Igado is a popular dish during fiestas, special occasions, and gatherings in the Ilocos regions. Some prefer serving it as part of their monthly menu for lunch or dinner.
Serve it with a warm cup of rice. Recommended vegetable side dishes are pinakbet and ginataang gulay.
Storage and Shelf-life
Igado has a long shelf life due to its vinegar content. Store in an air-tight container and put in the refrigerator for up to a week. To further extend the shelf life, place in the freezer in a container or heavy-duty freezer bags. Thaw before reheating on the stove or microwave.
Frequently asked questions
Igado is a pork-liver stew that originated in the northern part of the Philippines, particularly in the Ilocos region. Its name was supposedly derived from the Spanish word "higado" which means liver.
The best vinegar for igado is coconut vinegar, cane vinegar, rice vinegar, and sukang Iloko.
Pork liver is what gives character to the overall flavor of igado. If omitted, the dish will taste more like adobo. If fresh liver is not available, liver spread/pate can be used as a substitute.
More Filipino pork recipes...
- Pork Arroz A la Cubana
- Bicol Express
- Pork Ribs Sinigang
- Easy Pork and Garlic Adobo Recipe
- Pork Afritada
- Pork Bistek
- Binagoongang Baboy
- Pork Menudol
Watch the video on how to make Pork Igado
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Complete Recipe
Pork Igado Recipe (easy)
Ingredients
- 600 grams / 1.3 lbs pork, i used tenderloin and pork belly (cut into strips, see note 1)
- 230 grams / ½ lbs pork liver (cut into strips)
- ⅓ cup soy sauce (divided)
- ⅓ cup + 1 tablespoon vinegar (divided, see note 2)
- 3 tablespoon vegetable oil (divided)
- 6 cloves garlic (minced, divided)
- 1 medium red onion (chopped)
- ¾ cup water (add more as needed)
- 2 pieces laurel/ bay leaf
- 1 ½ teaspoon sugar
- 2 teaspoon oyster sauce (see note 3)
- 2 medium potatoes (cut into strips)
- 1 medium carrot (cut into strips)
- ½ cup green peas
- 1 medium bell pepper (deseeded, sliced into strips)
- salt and ground black pepper (to taste)
Instructions
- Place strips of pork in a bowl. Add half of the garlic and 2 tablespoons soy sauce. Stir and marinate for 30 minutes.
- In another bowl, place the sliced liver. Add 1 tablespoon vinegar. Stir and marinate for 30 minutes. After 30 minutes, wash the liver with water then drain well. This step removes or at least lessens the smell of the liver.
- Heat 2 tablespoon oil in a deep pot. Saute onions and garlic until fragrant and translucent. Add marinated pork. Cook with lid on until no longer pink. Add laurel and season with pepper. Add 2 tablespoon soy sauce, oyster sauce, sugar, and water. Cook for 15 to 20 minutes with the lid on until fork tender.
- Meanwhile, heat 1 tablespoon of oil in a small pan. Pan-fry the liver with the remaining soy sauce and a pinch of black pepper. Cook for 1 to 2 minutes. Immediately remove from heat. DON'T FULLY COOK. Set aside.
- Once the pork is tender, add potatoes and carrots. Stir to combine. Drizzle vinegar (DO NOT STIR). Simmer for 12 minutes or until the vegetables are roughly done.
- Add the liver, green peas, and bell pepper. Cook for 2 to 3 minutes stirring occasionally
- Taste and adjust salt/pepper/sugar as needed. Serve with rice and enjoy!
Recipe Notes and Tips:
- Pork - cut ½ inch strips or thicker if preferred. Note that the thicker the cut, the longer is the cooking time.
- Types of vinegar you can use are coconut vinegar, cane vinegar, rice vinegar, or sukang Iloko.
- You can also use liquid seasonings such as Knorr, Maggi, or Liquid aminos. This deepens the flavor of the sauce.
- Pot with lid - is recommended to make Igado which retains more liquid compared to a wok or a shallow pan.
- Do not overcook the liver. It can get tough and chewy.
Rowell says
I like the recipe! Thank you!
Mella says
Glad you enjoyed it! And you're welcome!
- Mella
Grace Wong says
This taste just like my childhood fiesta favorite. I just don’t know how to cook this before. Thank you for sharing your recipe . I love it.
Mella says
You're welcome, Grace! Glad you enjoyed this recipe. I grew up eating Igado too and it is one of my favorite fiesta dishes 🙂
- M
simonandrew says
Thanks for the recipe. These look great.