Igado is a Ilocano dish made from pork tenderloin and pig’s innards; liver, kidney, heart. This Filipino recipe is one of the best dish around. Truly authentic while some might find it a bit of exotic.
Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.
Igado Recipe Ingredients:
* 2 onions, finely chopped
* 2 tomatoes, chopped
* 1 bell pepper, juliene
* 1/2 kilo pork liver , cut into 2 inch strips
* 1/4 kilo pork, 2 inch strips
* 2 garlic cloves, minced
* 1/4 cup soy sauce
* 1/4 cup white vinegar
* 1 tbsp sugar
Igado Recipe Cooking Procedure:
1). Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
2). Add tomatoes just before the garlic and onions turn very light brown.
3). Add in the pork strips, and stir fry until pork is light brown.
4). Add in the liver and stir until liver is half-cooked.
5). Add in the vinegar, soy sauce and the sugar.
6). Simmer until the meat is cooked.
This dish is best served with steamed rice. Enjoy!
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