Igado
Igado is a popular Ilocano delicacy with fatty pork loin meat and pork liver cooked with red bell pepper and peas, in a salty-sour sauce.
Servings Prep Time
3servings 10minutes
Cook Time
30minutes
Servings Prep Time
3servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat the cooking pot and pour-in the cooking oil.
  2. 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 salt, black ground pepper, soy sauce and bay leaf stir fry for 5 minutes.
  5. Add the peanut butter, garbanzos, raisins, pig’s liver then stir fry for 3 minutes then add water and vinegar then simmer for 15-20 minutes until the pork is tender.
  6. (under medium heat) Put-in the, potato, carrots, green bell pepper, pineapple tidbits, brown sugar, and liver spread, mix thoroughly and simmer for 5 minutes.
  7. Allow the liquid to evaporate to thicken the remaining sauce.
  8. Transfer to a serving plate then serve.
Recipe Notes

I’m not sure where the name “Igado” was derived from. Higado is a Spanish word for liver, it might be possible that this dish was named after it; what do you think? 

Share this: