Have you ever tried Higadillo? If not, you need to specially if you love Lechon Paksiw, Adobo and Igado, it’s a wonderful concoction of these three dishes where all of its best qualities are represented. Pork and liver are slowly simmered on vinegar, lechon sauce and soy sauce with lots of garlic giving a sweet, sour and savoury flavour.  The name came from the same name where Igado came from, Higado, a Spanish word for liver.

This dish is not really popular hence there are no written account of its history. I only heard of this a couple of years ago through an Ilocano friend so I assume it’s of Ilocano origin like Igado but in case I am wrong and you know how this all began please let us know by commenting below.

Prep time
Cook time
Total time
Serves: 5-6
  • 800 g pork belly, sliced into strips
  • 350 g pork liver, sliced into strips
  • 1 cup lechon sauce
  • 1 tbsp soy sauce
  • ¼ cup cane vinegar
  • ¾ cup water
  • 1 tbsp brown sugar
  • 3 pcs bay leaf
  • 1 red onion, minced
  • 6 cloves garlic, minced
  • 1 tsp minced ginger
  • oil
  • salt
  • freshly ground black pepper
  1. In a pot heat oil then brown pork slices. Remove pork slices from the pot the set aside.
  2. Using the same pot sauté garlic, ginger and onion.
  3. Add the pork liver then stir fry for 2 minutes.
  4. Add the pork back, place the bay leaves on top then pour the soy sauce, lechon sauce and water, bring it to a boil then simmer for 30 minutes in low heat adding water if needed.
  5. Pour the vinegar and sugar simmer for 10 more minutes or until pork is tender.
  6. Season with salt and freshly ground black pepper then serve.



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