Igado is a popular Filipino dish from the Ilocos region that typically consists of pork and liver cooked in a tangy and savory sauce. Here's a simple Igado recipe for you to try:
Ingredients:
500g pork tenderloin or pork belly, sliced into thin strips
200g pork liver, sliced into thin strips
1 cup vinegar
1/2 cup soy sauce
1 large onion, sliced thinly
1 head garlic, minced
2 medium-sized potatoes, peeled and sliced into thin rounds
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
2 bay leaves
1 teaspoon peppercorns
3 tablespoons cooking oil
Salt and pepper to taste
Green peas (optional, for garnish)
Hard-boiled eggs (optional, for garnish)
Instructions:
In a bowl, marinate the pork slices in vinegar and soy sauce. Let it sit for at least 30 minutes to allow the flavors to infuse.
In a wide pan or skillet, heat oil over medium heat. Sauté garlic until aromatic and golden brown.
Add the marinated pork slices (reserving the marinade) and cook until browned on all sides.
Add the sliced onions and continue sautéing until the onions are soft and translucent.
Pour in the reserved marinade, add bay leaves and peppercorns. Bring to a simmer and let it cook for about 15-20 minutes or until the pork is tender.
Add the sliced pork liver and cook for an additional 5-7 minutes or until the liver is cooked but still tender.
Add the sliced potatoes and cook until they are soft and the sauce thickens.
Finally, add the sliced bell peppers and cook for an additional 2-3 minutes to retain their crispiness.
Season with salt and pepper to taste. Adjust the soy sauce or vinegar according to your preference.
Optional: Garnish with green peas and hard-boiled eggs.
Serve Igado with steamed rice and enjoy the delicious blend of flavors in this classic Filipino dish.
Feel free to adjust the ingredients and seasoning to suit your taste. Igado is often enjoyed with a side of steamed rice and is perfect for family meals and gatherings.