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If you want to eat delicious Filipino food, you must head all the way up north to Ilocos Sur. This is where many ingenious dishes are being prepared like Okoy, Bagnet, Empanadas, Pinakbet, and Longganisa. But, did you know that there’s also one delicious dish which came from that province? The dish is Igado. The Igado Recipe which will be shared here uses pork belly, pork liver, garlic, onion, bay leaves, black pepper, vinegar, soy sauce, bell pepper, green peas, and seasoning. The taste of this dish is savory and a bit sour but many people love it for that and people who aren’t even from the province eat this dish too.
Igado Recipe

History of Igado Recipe

A little history about this igado recipe; Elpidio Quirino who was the 6th president of the Philippines was born in a provincial jail in Vigan which is in Ilocos Sur. Their family loves Ilocano dishes and igado was one of their favorites to serve. This proves that even high-ranking people love the dish. Some versions of this dish would include using other internal organs of the pork like heart, kidney, and the intestines. It’s also a dish inspired by the Spaniards as the word ‘higado’ is a Spanish term for the liver. It was pronounced today as ‘igado’ because according to the story, someone misheard the word ‘higado’ for ‘igado’, hence the name. Today, it is the accepted name of the dish. The dish may be influenced by the Spaniards but it’s still a Filipino dish and one that is loved by many. Sauteing is the way to start cooking the dish. You saute the first few ingredients like the garlic and onion. Please take note that this dish has a good amount of liver because the liver gives this dish its thickness and savory taste.

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Igado Recipe

Igado Recipe

The Igado Recipe which will be shared here uses pork belly, pork liver, garlic, onion, bay leaves, black pepper, vinegar, soy sauce, bell pepper, green peas, and seasoning.

  • Author: Juan
  • Prep Time: 10 mins.
  • Cook Time: 40 mins.
  • Total Time: 50 mins.
  • Yield: 5 1x
  • Category: Pork
Scale

Ingredients

  • 1-kilo Pork (Kasim ), Thinly sliced in strips
  • 1/2 kg Liver (sliced in strips)
  • 2 pcs. bell pepper (sliced)
  • 1 pc. carrot (sliced)
  • 1 pc. potato (sliced in strips)
  • 4 pcs. onions (minced)
  • 3 cloves garlic (chopped)
  • 3 tbsp. cooking oil
  • 1/2 cup white vinegar
  • 2 small cans cooked sweet peas
  • Pinch of Salt
  • Patis (Fish Sauce)

Instructions

  1. In a Cooking Pan, sauté garlic and onions.
  2. Add the Pork, Liver and bell pepper and stir for a minute.
  3. Add vinegar, pouring from the side of the pan, and bring to boiling without stirring. Lower heat and simmer until most of the liquid are evaporated.
  4. Add water just enough to cover the meat.
  5. Cover and simmer for 30 minutes or until the pork become tender.
  6. Add potatoes and carrots. Mix well and cook until vegetables become tender.
  7. Add salt and patis to taste.
  8. Finally, add the sweet peas. Mix well.
  9. Cook for at least 1 minute.
  10. Serve while hot.

Nutrition

  • Calories: 957 kcal
  • Sugar: 15.66 g
  • Sodium: 2120 mg
  • Fat: 56.24 g
  • Carbohydrates: 38.91 g
  • Fiber: 4.7 g
  • Protein: 70.84 g
  • Cholesterol: 342 mg

Keywords: Igado Recipe

Pork Igado

Also, the dish can be a bit oily so you could say that it is somewhat a ‘putok-batok’ dish but that the goodness of the dish comes from its oiliness. The combination of the sourness, saltiness, other ingredients, and its oiliness make the dish whole. When preparing this delicious recipe, you can semi-freeze the liver before slicing. Being a bit frozen will make it easier to slice. You also must not cook the liver too long because it will harden and become rubbery. Both the pork and liver should be marinated but in separate bowls. Once the marinating time is done, you must take out both from its marinade and prepare for cooking. If you want to channel your inner Ilocano, you can make this dish together with other Ilocano dishes like Dinakdakan, Dinengdeng, and the ones mentioned above. Preparing such will be a feast for a group of friends. Most of all, eating this dish is something to look forward to especially when you’re interested in knowing the history of the foods you’re eating like a real foodie. Get to know the flavors of Ilocos and its people through this dish. Prepare this igado recipe now and expect to be taken into a wonderful culinary journey.

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4 COMMENTS

  1. Liver and bell peppers should be added separately towards the end, when the pork is tender, otherwise, they will be overcooked. You mentioned that yourself that liver cannot be overcooked. Bell peppers should be crisp tender. 😌

    Just an unsolicited tip, after marinating the liver in vinegar and sliced, saute it with minced garlic and a dash of salt and pepper to make it fragrant and more tasty after adding it to the pork towards the end.

    I was born and raised in Ilocos Norte. Taste is subjective and you can amend the ingredients, but carrots and potatoes alter the taste of authentic igado. Thank you though for sharing the recipe. 😊

  2. You are welcome, Sir Juan.

    My bad, I meant saute the liver separately before adding it to the pork towards the end.

    Please remember to add some bay leaves, too, when cooking igado. It is a must, just like when cooking adobo.

    I live in Florida and so pork liver is not abundant. I have been using calf liver for the past 20 years plus and I found it to be more tender, nutritious, and cleaner, without that strong liver smell. Try it and see how you like it. 🤗😋

  3. You are welcome, Sir Juan.

    My bad, I meant saute the liver separately before adding it to the pork towards the end.

    Please remember to add some bay leaves, too, when cooking igado. It is a must, just like when cooking adobo.

    I live in Florida and so pork liver is not abundant. I have been using calf liver for the past 20 years plus and I found it to be more tender, nutritious, and cleaner, without that strong liver smell. Try it and see how you like it. 🤗😋

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