Igado

Igado is one of the popular Ilocano foods that you must try! This local dish is a combination of pork tenderloin and liver cut into strips and mixed with red bell pepper and green peas to add color! This is actually perfect with rice for lunch or dinner since you may ask for extra rice because surely one is not enough!

Since this popular dish deals with pig's innards, it is important to make sure that the ingredients that you are using are clean. Do clean the liver and kidney with running water before slicing so that it washes away the impurities. As for the kidneys, soak it in water with salt for 10 minutes after slicing in order to reduce the odor.

How to Make Igado

Ingredients

2 lbs. pork tenderloin, sliced into 2 inch strips

½ lb pig's liver

½ lb pig's kidney

1½ cups green pea

1 medium-sized carrot, cut into strips

1 tablespoon garlic, minced

1 medium-sized onion, diced

1 large red bell pepper, cut into strips

3 pieces dried bay leaves

6 tablespoons soy sauce

5 tablespoons vinegar

1¼ cup water

2 tablespoons cooking oil

Salt and pepper to taste

Directions

1. Heat the cooking pot and pour-in the cooking oil.

2. When the oil is hot enough, sauté the garlic and onions.

3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown.

4. Pour-in the soy sauce and water then simmer until the pork is tender.

5. Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.

6. Add the pig’s liver and vinegar then simmer for another 10 minutes.

7. Put-in the carrots and simmer for 3 minutes.

8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.

9. Transfer to a serving plate then serve.