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IGADO
  • ̸ : tutors
  • ۼ : 2014-08-01
  • ȸ : 9262
  • õ : 0
  IGADO 

igado

Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart.
This is definitely one of the best Filipino foods around – in my opinion.
However, some might still need to acquire a taste for it
.

Igado Recipe

Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are clean.
I usually clean the liver and kidney with running water before slicing; this washes away the impurities
(but do not overdo it or you’ll lose the taste). As for the kidneys,
I soak it in water with salt for 10 minutes after slicing in order to reduce the odor.

Igado Ingredients:
 
  • 500g. pork, thinly sliced (kasim or pigue)
  • 150g. liver, thinly sliced
  • 1/4 k. heart and kidney, slice thinly, if available
  • 1 tbsp. vinegar
  • ¼ cup soy sauce
  • ¼ cup crushed garlic
  • 2 tbsp. cooking oil
  • 2 tbsp. chopped garlic
  • 1 large onion, chopped
  • 1 tomato, chopped
  • 1 medium red bell pepper, cubed
  • 1 medium green bell pepper, cubed
  • ½ cup green peas
  • 2 8g. MAGGI MAGIC SARAP
  • 1½ tsp. peppercorns


Igado Cooking Instructions:
 

1. Marinate pork, heart, kidney and liver slices in combined vinegar, soy sauce and garlic for at least 30 minutes.

2. Heat oil and sauté chopped garlic, onion and tomatoes until wilted.

3. Stir in marinated meat and bring to a boil without stirring.

4. Lower the heat and continue simmering until pork is tender or about 20 minutes.

5. Add bell peppers and green peas.

6. Season with MAGGI MAGIC SARAP and peppercorns. Serve hot.
 



 
How do you cook your Igado?
Try and make your own recipe!
 

 



 



 
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