Dish of Pork & Liver Igado
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Pork & Liver Igado


Philippine, Ilocano   -   Igado
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
***
2-1/2 hrs
Yes		 A popular Ilocano dish, that's easy to make, economical, and has varied textures and flavors. It is moderately tart and has no chili heat.




1
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7
4
1/2
1/4
2
1/2
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1
6
1/2
1
1
1
#
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oz
cl
c
c

t
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#
oz
c
T
c
t
Pork (1)
-- Marinade
Onion
Garlic
Vinegar (2)
Soy Sauce
Bay Leaves
Peppercorns
-----------
Beef Liver (3)
Bell Pepper, red
Green Peas frozen
Oil
Water
Salt
Prep   -   (1-1/2 hrs - 35 min work)
  1. Slice PORK about 1/8 inch thick and into strips about 1/2 inch wide and 1-1/2 inches long, or however works with your pork.
  2. Rinse LIVER and pat dry. Place in the freezer until somewhat stiff (about 1 hr) for better cutting control. Slice 1/4 inch thick,and into strips around 1/2 inch wide and 1-1/2 inches long, or however works with your liver.
  3. Quarter ONION lengthwise and slice thin crosswise. Crush GARLIC and chop small. Mix.
  4. Add all Marinade items to the Pork and massage in well. Set aside for at least 30 minutes.
  5. Optional:   Blast BELL PEPPER black with your Kitchen Torch and brush skin off under running water - see Peppers.
  6. Core PEPPER and cut into about 1-1/2 inch strips less than 1/2 inch wide..
  7. Thaw PEAS.
Run   -   (1 hr)
  1. Strain Marinade keeping both solids and liquid.
  2. In a coverable wok or spacious sauté pan (3 quart), heat 1 T Oil. Stir in Marinade Solids, including Pork and fry stirring until until you see light browning.
  3. Stir in Marinade Liquid and cook stirring for another 5 minutes.
  4. Stir in 1 cup Water and bring to a boil. Turn heat to low and simmer covered until Pork is tender, about 30 minutes.
  5. IF doing ahead stop here and finish just before serving.
  6. Stir in Liver and fry stirring gently until it is cooked through, about 3 minutes.
  7. Stir in Green Peas, Bell Pepper, and Salt. Cook until Peppers are just crisp tender, about 3 minutes.
  8. Serve hot with plenty of steamed Jasmine Rice.
NOTES:

  1. Pork:

      Leg or shoulder are best. Some recipes call for Pork Belly, which makes the dish a lot richer.

  2. Vinegar:

      Preferably use a high quality Philippine cane, palm or coconut vinegar. Lacking those, rice vinegar can be used, or even White Vinegar. For details see our Sours page.

  3. Beef Liver:

      Pork Liver is also often used, but Beef Liver is much easier to find around here.

  4. Peppers:

      Skinning Peppers is not common in Philippine recipes, but I do it because I will be reheating at least part of most stews. Skinning prevents loose skins floating around like little pieces of thin plastic. With the right Torch it takes very few minutes.

  5. Comments:

      There are three Philippine Pork & Liver dishes that are quite similar to each other, Dinaldalem, Igado, and Filipino Menudo. All are made with variations, sometimes with more vegetables, different pig parts, and different rations of pork to liver.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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