Pork Igado, originally an Ilocano dish, has become one of the most popular Filipino dinner meals served on many occasions. It is known for its unique combination of sautéed and simmered pork liver and vegetables, including potatoes, carrots, red and green bell peppers, green peas, and spices. In Tagalog, it is referred to as Higado. Over time, different versions of Pork Igado have emerged, each with its twist on the classic recipe. For example, Mark’s version of Pork Igado is one we have previously shared. Now, we have Ludwig’s version of the dish, which is quick and straightforward yet equally delicious.
Ludwig’s recipe involves adding pork belly cubes to the traditional pork liver, resulting in a more meaty and flavorful dish. He then tops the Igadong Baboy (called in Ilocano) with slices of white onions before serving, adding a subtle sweetness and crunch to the dish. To prepare its recipe, the pork liver and pork belly cubes are first sautéed in garlic and onions until they turn brown. The vegetables are then added and cooked until tender. The final touch is a generous amount of soy sauce, vinegar, and sugar to create a savory-sweet flavor that complements the liver’s richness and the pork belly’s meatiness.
Pork Igado is a dish that is not only delicious but also nutritious. Pork liver is known for being rich in iron and other essential nutrients, while vegetables provide fiber and a list of vitamins and minerals. It is no wonder that this dish has become a favorite among Filipinos and continues to be enjoyed by many.
Ingredients: 4-6 servings
2 lbs. of pork loins, cut in elongate strips
1 lb. of pork liver, cut in elongated strips
1/3 cup of potatoes, julienned
1/3 cup of carrots, julienned
1 tbsp. of crushed black peppers
2 tbsp. of brown sugar
1 cup of soy sauce
1/2 cup of vinegar
1/2 cup of red and green bell peppers cut in elongated strips
1/2 medium, sliced onions
4 cloves of chopped garlic
2 tbsp. of cooking oil
1 medium size, white onions, sliced in rings
water for the sauce
1 tsp salt to taste
Cooking Procedure:
- Clean and process pork loins and liver accordingly. Do the same with potatoes, carrots and bell peppers, then set aside.
- Heat up oil on a deep pan at medium-high temperature. Sautee onions and garlic for a minute, add the pork loin strips next, then sauté until they are golden brown.
- Add the pork Igado liver strips into the mix, sauté and stir to combine all ingredients. Apply crushed black peppers and brown sugar. Pour in vinegar and soy sauce, along with water, then stir to combine ingredients.
- Cover the pan with its lid and leave it to boil and simmer for about 20-25 minutes. Remove the lid , add potatoes carrots and bell peppers, stir and continue to let it simmer for another 15 minutes until meat ingredients are tender and vegetables are cooked.
- Remove from the heat. Top this delicious, pork Igado recipe with freshly sliced onion rings prior to serving. Serve it hot with steamed rice. Sarap!
Tip: Original Pork Higado recipe has bay leaf and green peas added to it. No worries. Feel free to do so, if desired, but you can always try Ludwig’s version of his Igadong Baboy. It’s just as delicious without it!