Igado is one of the best tasting Filipino food, with its salty-sour flavor. Originally this is an Ilocano dish, wherein pork meat and pork innards (heart,kidney and liver) are stewed in soysauce and vinegar.
Well, some might find this kind of irky with the mention of those innards :), but this is a one must-try dish.
Oh, Ok! you're not much of those in your meal, so we'll opt out some. In this recipe, we'll just be using the tenderloin and the liver (relieved , huh?). I guess Igado wont be Igado without the liver, since Igado in spanish term is Higado.
This is how my father used to cook this dish. String beans and lots of green chilis are used instead of green peas.
Ingredients:1/2 kg. pork kasim , cut into strips (or use tenderloin)
1/2 kg pork liver, cut into strips
1/3 cup soy sauce
1/2 cup vinegar
1 red bell pepper, julienned
5 green chilis, chopped (more or less, as preferred)
3 cloves garlic, finely chopped
1 red onion, chopped
2 bay leaves
2 tbsp oil
1 1/2 cup water
salt and pepper, to taste
How to prepare:
- Heat oil in pan. Saute onions and garlic. Stir in pork tenderloins. Stir-fry until light brown.
- Add soy sauce and water. Cover and simmer for about 10 minutes or until meat is tender.
- Add pork liver, vinegar, bay leaves, bell pepper and string beans. Season with salt and pepper. Add some water if it dries up. I personally like it with more sauce.
- Cover and cook for about 5 minutes or until liver is cooked (don't over cook the liver).
- Stir in the green chilis.
- Serve with steamed hot rice. enjoy!