This well-know Ilocano dish is like a cousin of the beloved adobo and menudo in Filipino cooking. While this popular local dish makes use of parts of the pig such as the heart, liver and kidneys along with tenderloin, this is a version that retains the deliciousness of the liver without making it hard for pickier eaters to partake of the rich taste of pork innards. Imagine tender strips of pork and savory liver simmered in a salty and sour sauce reminiscent of adobo thanks to its combination of soy sauce and vinegar, with plenty of sliced bell peppers, potatoes, tomatoes, carrots and green peas to add some brightness and freshness of flavor—not to mention being good for your health. With plenty of steamed white rice, this is a tart and delicious viand that’s perfect for any occasion and will be welcome at any table. For a more traditional twist, use sukang Ilokano with some chilies for a bit of heat instead of regular vinegar.
- ½ kilo pork tenderloin, cut into strips
- ½ kilo pork liver, cut into strips
- 1 medium-sized carrot, cut into strips
- 1 large red bell pepper, cut into strips
- 1 cup green peas
- 5 pcs. garlic cloves, chopped
- 1 medium-sized onion, chopped
- 5 pieces dried bay leaves
- Salt and pepper to taste
- 1 cup water
- 7 tbsp. soy sauce
- ¼ cup vinegar
- 2 tbsp. cooking oil
- In a frying pan, sauté the garlic and onions.
- Add the pork tenderloin and fry it until the color of the pork turns light brown.
- Add the soy sauce and water then simmer until the pork is tender.
- Add dried bay leaves, salt and pepper and simmer for another 2 minutes.
- Add the pork liver and vinegar then simmer for another 8 minutes.
- Add the carrots and simmer for another 3 minutes.
- Add the green peas and red bell pepper and simmer for another 3 minutes to thicken the remaining sauce.
- Serve hot and enjoy your Igado!
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