What is Igado?
Igado originated from the Northern part of the Philippines, which is the Ilocos Region. Igado is also known as Higado which means liver; the main ingredient of this popular Ilocano dish.
It is made from pork meat which can be pork belly or tenderloin and pig's liver, mixed with green peas, carrots, and bell pepper. Pig's kidney and heart are also common ingredients that you can add too, but for this recipe, there are no kidneys and heart. It will still be good and taste authentic as the liver is the defining ingredient of this dish.
Bringing out the distinct flavors of Igado are the other ingredients such as soy sauce, garlic, onions, bay leaves, and Ilocano vinegar. This dish is best served with rice and being an Ilocano, I can say this dish is always present on big or small occasions. It is mostly requested whenever we have visitors coming from other regions of the country.
- Pork meat cut into strips
- Pork liver, cut into strips
- Garlic, minced
- Onion, sliced
- ½ tsp black ground pepper
- ½ tsp pepper powder
- 1/2 cup soy sauce
- 4 pcs bay leaves
- Seasoning granules (optional)
- 1tbsp oyster sauce
- Carrots
- 1 tbsp Ilocano vinegar (white vinegar is fine)
- Green and red bell pepper
- 1 small can of green peas
- Pan-fry the pork meat until it turns brown
- Add the garlic, mix
- Add the onion, mix
- Add ground black pepper
- Add ½ soy sauce
- Add the bay leaves
- Add seasoning granules (optional only), mix and simmer for 3 minutes
- Add oyster sauce, mix
- Add ¼ cup of water, simmer until meat is tender. Add more water as needed.
- Add the pork liver, mix and simmer for a few minutes until the liver changes in color
- Add in the green peas, then mix
- Put pepper powder, mix
- Add in the carrots, do not mix it. Cover and steam the carrots for 2 minutes
- Mix and then add 1 tbsp vinegar. Do not mix and cover for 3 minutes.
- Add the bell pepper, cover to steam the bell pepper for 2 minutes
- Mix it and it’s done