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. Igado comes from the Spanish word “Higado” which means liver and apparently that is one of the main ingredients of this dish. Having said that preparing for the pork liver is the secret in this dish as common mistake in making this dish is that they cook the liver without marinating them first in vinegar, which ends up really tough rather than having a smooth texture. I remember I saw this technique way back when I used to reside in Baguio and one of my college friends uncle cook this dish a lot and he usually drown the liver in vinegar for around an hour. Using that method will break down the liver and creating that silky pate like texture when cooked.
For those who like sour dishes in rice you would definitely like this dish, but for those who are not used to that taste then you need to be adventurous to try this one, as the gravy in this dish have that unique sweet and sour taste that is uncommon with most dishes.
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
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.