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.

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.

• 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