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Igado (Ilocano pork and liver)
Strips of pork and pork liver braised with soy, Ilocos cane vinegar, garlic, bay and green peas
FilipinoIgado comes from the Ilocos region in the far north of Luzon, where it is a favourite at town fiestas and family celebrations: thin strips of pork and pork liver braised with soy sauce, sukang Iloko (the local cane vinegar), lots of garlic, black pepper and bay, with peas and red pepper for colour. It is sharper and more peppery than menudo, with no tomato, and the liver gives the sauce a rich, savoury depth. Serve with hot rice and a cold drink. Chef's tip: any mild cane or rice vinegar works if you cannot find sukang Iloko, but avoid harsh distilled vinegar.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the marinade
- 1 ⅛ lb pork shoulder or loinin strips 5 mm thick
- 3 tbsp soy sauce
- 8 cloves garlicchopped
- 1 tsp ground black pepper
For the braise
- 9 oz pork liverin strips 5 mm thick
- 2 tbsp vegetable oil
- 1 onionsliced
- 1 cup water
- 1 red bell pepperin strips
- 5 ½ oz green peasfrozen are fine
- ¼ tsp salt
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Method
0/6 doneStep 1: Cut the 1 ⅛ lb pork shoulder or loin and the 9 oz pork liver into strips of the same size. Common mistake: cutting unevenly; thin bits overcook and go tough while thick ones stay underdone.
8 minStep 2: Mix the pork with the 3 tbsp soy sauce, ¼ cup cane vinegar (sukang Iloko), 8 cloves garlic, 1 tsp ground black pepper and 2 bay leaves in a bowl, cover and marinate in the fridge for 20 minutes. Keep the liver covered in the fridge separately.
2 minStep 3: Lift the pork from the marinade (keep it) and pat dry. Heat the 2 tbsp vegetable oil in a wide pan over a medium-high heat and fry the pork with the 1 onion until lightly browned, about 6 minutes.
6 minStep 4: Pour in the marinade and 1 cup water, bring to the boil, then cover and simmer over a low heat for 20 minutes, until the pork is tender and has passed 160°F.
20 minStep 5: Add the 9 oz pork liver and simmer uncovered for 5–6 minutes, stirring gently, until it is firm and cooked through with no pink in the middle.
6 minStep 6: Add the 1 red bell pepper, 5 ½ oz green peas and ¼ tsp salt and cook 3 minutes, until the peas are hot and the sauce has reduced to a glossy coating. Serve with rice.
3 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 34 g
- Carbs
- 13 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does igado (Ilocano pork and liver) take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of cane vinegar (sukang iloko)?
- Lemon juice, same amount.
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