Igado Ilocano

One of the best dishes the Ilocano cuisine has to offer! Ilocano Igado is Filipino pork recipe prepared with pork liver, pork meat and other offal cooked with green peas, red capsicum, ginger, onion and garlic in vinegar.

I had been making my Igado wrong but no one did ever complained when I serve them or bring them on potluck parties. I am not sure how I came about making them but even though it is not a traditional Ilocano Igado, people still do like them. One of the main ingredients I used before which I realised was never used on the real igado was raisins and green bell pepper, it gives a nice sweet contrast to the sour dish, it also adds an additional texture and those raisins soaks a lot of flavour so when you have one, it gives a nice burst of wonderful flavours. Today I am making Igado how my Ilocano friends do it at their home, flavours are quite different as it does not have that sweet taste, it also does not have the green pepper flavour otherwise it is quite good but in a different way. I also did not add additional ingredients which I see once in a while like potatoes, carrots and/or radish, usually this is added to extend the dish to feed more people, I only used mainly meats and offal together with red capsicum and green peas which I never ever saw omitted on the many varieties I saw.

Igado Ilocano

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Ilocano Igado is Filipino pork recipe prepared with pork liver, pork meat and other offal cooked with green peas, red capsicum, ginger, onion and garlic in vinegar.

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Ingredients

Units USM Scale 1x2x3x

• 500g pork belly, diced (small)
• 300g pork liver, diced (small)
• 1 pc pork heart, diced (small)
• 1 large red capsicum, diced
• 1/2 cup green peas
• 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
• oil

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Instructions

1. Marinate pork liver in 1/2 cup cane vinegar for an hour, mixing every 15 minutes.
2. In a pot heat oil and sauté garlic, ginger and onions. Cook until onions are soft.
3. Add and brown the pork belly and heart in high heat.
4. Pour vinegar and soy sauce, add the peppercorns and bay leaves bring to a boil and simmer for 25 minutes in medium heat uncovered, let the liquid reduce and thicken.
5. Drain the liquid from the liver. Set aside.
6. Add red capsicum, green peas and liver, simmer for additional 5 minutes.
7. Adjust flavour with water, if necessary, flavour with fish sauce. Serve with freshly cracked peppercorns.

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