Authentic Filipino Igado Recipe: A Taste of Ilocos Region

Ingredients

  • 1 kg pork loin, sliced into thin strips
  • 1/4 kg pork liver, sliced into thin strips
  • 1 cup green peas
  • 2 bell peppers, sliced into strips
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 cup vinegar
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/2 cup water
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

Steps and instructions

  1. Heat the cooking oil in a large pan over medium heat.
  2. Add the garlic and onion. Sauté until the onion becomes soft and translucent.
  3. Add the sliced pork loin to the pan and cook until the meat turns light brown.
  4. Stir in the pork liver and continue cooking for about 5 minutes.
  5. Pour in the vinegar, but do not stir. Let it simmer for a couple of minutes.
  6. Add the soy sauce, oyster sauce, and water. Stir and let it simmer for about 20 minutes or until the meat is tender.
  7. Add the green peas and bell peppers to the pan. Stir and cook for another 5 minutes.
  8. Season with salt and pepper to taste.
  9. Cook for another 2 minutes, then remove from heat.
  10. Serve the Igado hot with steamed rice.

Tools for making

  • Large Pan - A large pan will be used to cook the Igado.
  • Chopping Board - A chopping board is needed to chop the onion and slice the pork loin and liver.
  • Knife - A knife is required for slicing the pork loin and liver, as well as mincing the garlic.
  • Measuring Cup - A measuring cup will be used to accurately measure the vinegar, soy sauce, oyster sauce, and water.
  • Cooking Spoon - A cooking spoon is necessary for stirring the ingredients while cooking.
  • Tongs - Tongs are useful for flipping and turning the meat while cooking.

Recipe variations

  • Replace pork loin with chicken breast or beef for a different protein.
  • Add sliced carrots or potatoes for additional vegetables.
  • Include pineapple chunks for a sweet and tangy twist.
  • Use liver pate instead of fresh pork liver for a milder flavor.
  • Experiment with different bell pepper colors (red, yellow) for a vibrant presentation.
  • Spice it up by adding chili peppers or hot sauce to the dish.
  • For a vegetarian option, substitute the meat with tofu or tempeh.
  • Add a tablespoon of sugar to balance the flavors.
  • Garnish with chopped spring onions or cilantro for freshness.
  • For a richer taste, add a splash of coconut milk or cream.

Recipe overview

Igado is a popular Filipino dish from the Ilocos region made with pork loin, liver, bell peppers, and green peas, all cooked in a tangy and savory sauce. This hearty and flavorful stew is traditionally served with steamed rice, making it a complete and satisfying meal. In this recipe, we'll guide you through the process of preparing Igado at home. Despite the long list of ingredients, the cooking process is relatively straightforward and manageable even for cooking beginners. Expect to sauté, simmer, and season your way to a delicious dish that's sure to impress your family and friends. The combination of pork, liver, and vegetables results in a beautiful medley of flavors and textures, with the sharpness of vinegar and the saltiness of soy and oyster sauces giving the dish its distinct taste. So, roll up your sleeves and get ready to delve into the world of Filipino cuisine with this delightful recipe!

Common questions

  1. Can I use other meats instead of pork loin? Yes, you can substitute pork loin with other lean meats such as chicken breast or beef sirloin.
  2. Do I need to marinate the meat beforehand? No, marinating is not necessary for this recipe.
  3. Can I omit the pork liver? Yes, if you prefer not to use pork liver, you can omit it and still enjoy the dish.
  4. Can I add other vegetables? Certainly! Feel free to add or substitute vegetables according to your preference. Some popular additions include carrots, potatoes, and green beans.
  5. Can I adjust the amount of vinegar and soy sauce? Yes, you can adjust the amount of vinegar and soy sauce based on your taste preference. Just remember to taste and adjust the seasoning as you go.
  6. Can I make Igado in advance? Yes, Igado can be made in advance and stored in the refrigerator. It actually tastes even better the next day as the flavors have more time to meld together.
  7. Can I freeze leftover Igado? Yes, you can freeze leftover Igado in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
  8. Is Igado a spicy dish? No, Igado is not traditionally spicy. However, if you prefer a spicy kick, you can add chili flakes or chopped chili peppers during the cooking process.

Serving dishes and utensils

  • Large pan - A large pan is needed to cook the Igado and allow enough space for all the ingredients.
  • Cooking utensils - A set of kitchen utensils, such as a spatula or tongs, will be helpful for stirring and flipping the ingredients while cooking.
  • Cutting board - A sturdy cutting board is needed for slicing the pork loin, pork liver, onion, and bell peppers.
  • Knife - A sharp knife will be needed for slicing the meat and vegetables.
  • Measuring cups - Measuring cups are useful for accurately measuring the vinegar, soy sauce, oyster sauce, and water.
  • Garlic press - A garlic press can help mince the garlic cloves quickly and easily.
  • Serving platter - A serving platter or dish is needed to present the cooked Igado for serving.
  • Rice cooker - A rice cooker can be used to prepare steamed rice, which is commonly served with Igado.

Origin stories

Igado is a traditional dish that hails from the Ilocos region of the Philippines, known for its agricultural wealth and diverse culinary traditions. Named after "higado", the Spanish word for liver, this dish embodies the Filipinos' resourcefulness and creativity in the kitchen. Using ingredients readily available in the region, such as pork and liver, along with local seasonings like soy sauce and vinegar, the Ilocanos crafted a dish that perfectly balances savory, tangy, and a touch of sweetness. Over the centuries, Igado has secured its place in Ilocano celebrations and feasts, serving as a hearty reminder of the region's rich cultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.