Igado is an Ilocano dish (Northern province in Philippines), it is nearly similar to Menudo but it’s done the Ilocano way. Usually cooked with pigs internal organs such as kidneys, liver, lungs, heart and flavoured with Ilocos Vinegar.
- 500g pork belly, diced (small)
- 250g pork liver, diced (small)
- 1 pc pork heart, diced (small)
- 1/3 cup raisins
- 1 large green capsicum, diced
- 1 1/2 cup cane vinegar
- 3 tbsp soy sauce
- 3 bay leaves
- 1 tbsp cracked peppercorns
- fish sauce
- 5 cloves garlic, minced
- 1 small red onion, chopped
- 1 thumb sized ginger, finely chopped
- Marinate pork liver in 1/2 cup cane vinegar for an hour, mixing every 15 minutes.
- In a pot heat oil and sauté garlic, ginger and onions. Cook until onions are soft.
- Add pork meat and heart, continue stir frying in high heat.
- Once the meat is not pink in colour. Add vinegar, soy sauce, pepper corn and bay leaves bring to a boil and simmer for 25 minutes in medium heat uncovered, let the liquid evaporate.
- Drain the liquid from the liver. Set aside.
- Add raisins, capsicum and liver, simmer for additional 5 minutes.
- Adjust flavour with water if necessary, flavour with fish sauce. Serve with freshly cracked peppercorns.