Igado, also known as Higado in Tagalog, is a popular Filipino delicacy that involves sautéing and stewing a combination of pork or beef liver and other internal pork organs in vinegar, soy sauce, and an array of spices. Originally introduced by the llocanos from the Ilocos region in the northern part of Luzon, this dish is defined by its use of pork or beef liver and other internal pork organs. As the dish gained popularity nationwide, it became a favorite occasional dish in Bicol, often served on family dinner tables.
With its rich flavor, combination of vegetables and spices, Igado is a winning recipe that is definitely worth trying. Check out Mark’s Igado recipe – you’ll love it!
Ingredient: 3-4 servings
1 lb. pork strips
1/2 lb. pork liver strips
2 medium size carrots, cut in strips
1 medium red bell pepper, cut in strips
1 medium green bell pepper, cut in strips
1 cup frozen or cooked green beans
1 cup pineapple juice
3/4 cup vinegar
1/4 cup soy sauce
3 cloves minced garlic
1 medium, minced onions
2 dried bay leaves
salt & pepper to taste
1/2 cup water
cooking oil
Cooking Procedure:
- First, marinate pork meat and liver in pineapple juice for 30 minutes or more. Heat up oil on a deep pan, then start sautéing garlic and onions.
- Remove pork meat and liver from the marinade. Combine them with sautéed onions and garlic, then leave it to cook for about 15-25 minutes.
- Add soy sauce, vinegar and bay leaves. Pour leftover marinade sauce, add salt and pepper, mix thoroughly, then cover pan with its lid and let Igado simmer for 10-15 minutes.
- Remove the lid, then add carrots, stir and simmer for 10 minutes, then add the bell peppers and green peas, then let it simmer for another 3-5 minutes, while stirring occasionally. Allow sauce to thicken.
- Turn off the heat. Transfer Higado to a serving bowl. Serve hot with steamed rice.
Tip: For a more flavorful Igado, marinade meat for over an hour prior to cooking.