📝 About This Recipe
Hailing from the Ilocos region of the Philippines, Igado is a rustic, soul-warming stew that celebrates the rich flavors of pork tenderloin and liver. Inspired by the Spanish 'higado,' this dish balances the earthiness of the liver with the sweetness of green peas and bell peppers, all simmered in a tangy soy-vinegar base. It is a masterclass in texture and savory depth, making it a beloved centerpiece at Filipino gatherings and family dinners.
🥗 Ingredients
The Proteins
- 500 grams Pork Tenderloin (sliced into thin strips (2-inch lengths))
- 250 grams Pork Liver (sliced into thin strips; soaked in milk or water for 15 mins to mellow flavor)
- 150 grams Pork Belly (sliced into thin strips for extra richness)
Aromatics and Vegetables
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 1 thumb-sized piece Ginger (julienned to remove gaminess)
- 1 medium Red Bell Pepper (sliced into strips)
- 1 medium Green Bell Pepper (sliced into strips)
- 1 medium Carrot (sliced into matchsticks)
- 1/2 cup Green Peas (frozen or canned)
Braising Liquid and Seasoning
- 1/4 cup Soy Sauce (Filipino brand preferred for authenticity)
- 1/3 cup Vinegar (cane vinegar or apple cider vinegar)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Whole Black Peppercorns (slightly crushed)
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 1 cup Water or Beef Broth
- to taste Salt and Pepper
👨🍳 Instructions
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1
Prepare the liver by rinsing it thoroughly. Optional: soak the liver strips in milk for 15 minutes to reduce the metallic tang, then drain and pat dry.
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2
Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Sear the liver strips quickly for 2-3 minutes until browned but not fully cooked through. Remove and set aside to prevent toughening.
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3
In the same pan, add the remaining oil. Sauté the ginger, garlic, and onions until the onions are translucent and the garlic is golden and fragrant.
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4
Add the pork belly strips. Cook for 5 minutes until the fat starts to render and the edges turn slightly crispy.
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5
Add the pork tenderloin strips. Stir-fry for 3-4 minutes until the meat is no longer pink on the outside.
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6
Pour in the soy sauce and add the bay leaves and peppercorns. Stir well to coat the meat and cook for 2 minutes to allow the soy flavor to penetrate.
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7
Pour in the vinegar. Crucial: Do not stir! Let it simmer for 3 minutes to allow the 'harsh' acidity of the vinegar to cook off.
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8
Add the water or broth. Bring to a boil, then lower the heat to a simmer. Cover and cook for 15-20 minutes, or until the pork tenderloin is tender.
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9
Add the carrots and simmer for another 3 minutes.
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10
Return the seared liver to the pan. Add the bell peppers and green peas. Stir and cook for another 3-5 minutes until the vegetables are tender-crisp.
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11
Taste the sauce. Adjust with salt or more pepper if needed. The sauce should be slightly thick and oily, not watery.
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12
Turn off the heat and let the dish rest for a few minutes before serving to allow the flavors to meld together perfectly.
💡 Chef's Tips
Slice the pork and liver into uniform strips to ensure even cooking and a beautiful presentation. Avoid overcooking the liver; adding it back at the final stage keeps it tender rather than rubbery. If you prefer a thicker sauce, you can mash a small piece of cooked liver into the sauce or add a teaspoon of liver spread. Don't skip the ginger—it is essential for neutralizing the strong scent of the offal. For a more authentic 'Ilocano' touch, some traditional recipes include pork heart or kidney; feel free to add them using the same preparation method as the liver.
🍽️ Serving Suggestions
Serve hot over a generous mound of steamed white jasmine rice to soak up the savory sauce. Pairs excellently with a side of 'Atchara' (pickled green papaya) to cut through the richness. A cold glass of iced tea or a light lager beer complements the salty-tangy profile of the dish. For a complete Filipino feast, serve alongside a simple vegetable dish like Pinakbet or Ginisang Monggo. Best enjoyed family-style, with everyone sharing from a large central platter.