This Igado recipe which is a popular Ilocano dish is hearty and delicious especially with a side of steamed rice. A classic Filipino stew dish made from pork liver strips and meat with vegetables that is full of flavors and nutrients.

Igado or “Higado” in Spanish means liver which is a main ingredient in this Pinoy recipe. I enjoy pork liver on dishes like kilayin that also uses pork innards like kidney or lungs. This is probably the reason why I like this pork stew recipe so much.

This simple pork igado recipe is an easier version without compromising the taste. It only makes use of pork liver and strips of pork shoulder or pork tenderloin. So, if you’re not too fond of pork kidneys but still want to make igado, this recipe is for you!

Difference between Menudo and Igado?

It’s very similar to Philippines’ menudo in terms of some ingredients and flavor. What stands out is how the meat is prepared. The meat in menudo are cut into cubes while igado are cut into strips. Both are stew recipes but the authentic igado only use soy-vinegar sauce while menudo is simmered in tomato sauce.

Can I add tomato sauce in Igado?

Even if igado is a soy-vinegar sauce stew, adding a bit tomato sauce is okay. This makes the dish more vibrant especially with achuete powder. It also adds richness to the pork liver dish that will sure to bring in an appetite. You can skip the tomato sauce if you prefer and see which suits you better.

What vegetables goes in the dish?

Traditionally, bell peppers and green peas are the only vegetables in the dish. Can you add carrots and potatoes? Definitely! especially if you’re serving a big crowd. Sometimes garbanzos are also added along or to replace the green peas. Siling haba gives it some spiciness.

Cooking tips

What pork cut to use for igado? You can use pork tenderloin, pork belly, pork shoulder or pork butt.
Cut the meat and vegetables in uniform-sized strips to ensure even cooking and to achieve the “look” of the dish.
Do not over-cook the liver to avoid ending up with rubbery and tough meat.
The minimum amount of time to marinade the meat is 30 minutes for the flavors to really seep in. Marinating overnight yields better result.
Finger chilies or siling haba brings heat to the dish but you can skip it to make it more wholesome and kid-friendly.
You can make this dish a day ahead since it doesn’t spoil quickly. It’s actually better served the next day just like with caldereta, adobo and menudo.

How to serve and store

Serve warm in a serving dish with steamed rice and side of vegetable for lunch or dinner.
Store leftovers, if any, in an airtight container and refrigerate for up to 3 days.
To reheat, transfer in a saucepan and heat again before serving. You can also reheat in a microwave for a few minutes in low-medium setting until warm.

Other pork recipes you may like

Pork Paksiw with browned sliced pork belly stewed in liver sauce, soy sauce, vinegar, and spices.

Pork Dinuguan is a well-loved Filipino pork blood stew dish. With tender pork cutlets in lush ,dark, sour, and spicy sauce of pork blood.

Pork Pata Humba slowly cooked until tender and flavorful. Braised pork hock with a sweet and savory sauce.

Igado Recipe

This Igado recipe which is a popular Ilocano dish is hearty and delicious especially with a side of steamed rice. A classic Filipino dish made from pork liver strips and meat with vegetables.

Print Pin Rate

Course: Main Course

Cuisine: Filipino

Keyword: igado recipe, pork igado

Prep Time: 5

Cook Time: 45

Marinating: 30

Servings: 6

Calories: 340kcal

Author: Mia

Ingredients

300 grams pork liver (cut into 2 inches strips)
360 grams pork shoulder (cut into 2 inches strips)
1 pc small red bell pepper (cored, seeded, and sliced into strips)
1/2 cup frozen green peas (thawed)
3 tbsp vinegar
1/4 cup soy sauce
1 tsp ground black pepper
1/2 tsp salt
3 pcs. bay leaves
1 medium onion (peeled and sliced thinly)
3 cloves garlic (minced)
2 tbsp achuete powder
2 tbsp tomato sauce
1 pc carrot (julienned)
1 pc potato (julienned)
1 cup water
2 tbsp cooking oil

Instructions

Cut the pork liver and pork shoulder into 2 inches strips. Place pork and livers in sperate bowl.
300 grams pork liver, 360 grams pork shoulder, 1/4 cup soy sauce, 1 tsp ground black pepper, 1/2 tsp salt, 3 pcs. bay leaves, 3 tbsp vinegar
Mix the marinating sauce by mixing soy sauce, vinegar, pepper, salt, and bay leaves in a bowl.
Pour and mix-in marinating sauce in equal amount into the bowls containing the pork strips and pork liver. Marinate for at least 30 minutes or overnight.
Heat oil in a cooking pot or deep pan over medium-high heat. Sauté onion and garlic until translucent and fragrant.
1 medium onion, 2 tbsp cooking oil, 3 cloves garlic
Add and sauté liver with marinating sauce first and cook until lightly browned. Remove liver from the pan then transfer in a plate and set aside.
Tip in pork strips with the marinating sauce and cook until it changed color to light brown.
Add the achuete powder, tomato sauce and water. Stir then cover pan with lid and simmer for 8-10 minutes or until pork is soft and tender.
2 tbsp achuete powder, 2 tbsp tomato sauce, 1 cup water
Add carrots and potatoes and stir to incorporate. Cover and simmer again until vegetables are soft.
1 pc carrot, 1 pc potato
Add the cooked liver strips, bell peppers and green peas then stir to distribute. Cover and simmer for 4-5 minutes or until green peas are soft and sauce is reduced.
1/2 cup frozen green peas, 1 pc small red bell pepper
Transfer in a serving plate and serve while warm. Bon appetit!

Nutrition

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