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Igado Ilocano

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


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.


Units Scale
  • 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


  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.