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+ servings

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.
Prep Time5 mins
Cook Time45 mins
Marinating30 mins
Course: Main Course
Cuisine: Filipino
Keyword: igado recipe, pork igado
Servings: 6
Calories: 340kcal
Author: Mia


  • 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


  • 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!


Serving: 6g | Calories: 340kcal | Carbohydrates: 10.3g | Protein: 29.1g | Fat: 19.7g | Saturated Fat: 6.1g | Cholesterol: 232mg | Sodium: 902mg | Potassium: 444mg | Fiber: 2g | Sugar: 3.1g | Calcium: 43mg | Iron: 11mg