📝 About This Recipe
Hailing from the Ilocos region of the Philippines, Higado is a robust and deeply flavorful stir-fry-meets-braise that celebrates the richness of pork and liver. Unlike its cousin Menudo, Higado features strips rather than cubes, bathed in a savory-tangy sauce of soy sauce and vinegar infused with the sweetness of bell peppers and peas. It is a quintessential Filipino 'ulam' that balances earthy iron notes with bright aromatics, making it a beloved comfort food for festive gatherings and family dinners alike.
🥗 Ingredients
The Meat and Marinade
- 500 grams Pork Shoulder (Kasim) (cut into 2-inch long thin strips)
- 250 grams Pork Liver (cut into 2-inch long thin strips)
- 1/4 cup Soy Sauce (divided into two for marinating)
- 2 tablespoons Calamansi Juice (or lemon juice as a substitute)
- 1/2 teaspoon Ground Black Pepper
Aromatics and Vegetables
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (sliced into thin wedges)
- 1 thumb-sized piece Ginger (julienned to remove liver gameiness)
- 1 medium Red Bell Pepper (cut into strips)
- 1 medium Green Bell Pepper (cut into strips)
- 1 medium Carrot (cut into matchsticks)
- 1/2 cup Green Peas (frozen or canned)
The Braising Liquid
- 3 tablespoons Cane Vinegar (do not stir immediately after adding)
- 1/2 cup Pork Broth or Water
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Brown Sugar (to balance the acidity)
- 1 tablespoon Fish Sauce (Patis) (adjust to taste)
👨🍳 Instructions
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1
In two separate bowls, marinate the pork strips and liver strips. Use half of the soy sauce, calamansi juice, and pepper for each. Let them sit for at least 20 minutes; this tenderizes the meat and removes the metallic scent of the liver.
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2
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Sear the liver strips quickly for 2-3 minutes until browned but still slightly tender inside. Remove from the pan and set aside to avoid overcooking.
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3
In the same pan, add the remaining oil. Sauté the ginger strips until fragrant, then add the garlic and onions. Cook until the onions are translucent and the garlic is golden brown.
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4
Add the marinated pork strips (excluding the liver). Stir-fry for 5-7 minutes until the pork is lightly browned and the juices have started to release.
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5
Pour in the cane vinegar. Allow it to boil for 2 minutes without stirring to let the 'raw' acidic punch cook off.
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6
Add the remaining soy sauce, pork broth (or water), bay leaves, and brown sugar. Stir to combine.
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7
Lower the heat to medium-low, cover the pan, and simmer for 15-20 minutes or until the pork strips are tender and the sauce has reduced by half.
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8
Toss in the carrots and simmer for another 3 minutes until slightly softened.
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9
Add the red and green bell peppers and the green peas. Stir-fry for 2 minutes to keep the vegetables crisp and vibrant.
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10
Return the seared liver strips to the pan. Mix well and cook for an additional 2 minutes, allowing the liver to soak up the sauce flavors.
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11
Season with fish sauce (patis) and additional black pepper according to your preference. The sauce should be thick and glossy, coating the meat.
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12
Transfer to a serving platter and serve immediately while hot.
💡 Chef's Tips
To ensure the liver isn't tough, never overcook it; searing it first and adding it back at the end is the secret to a creamy texture. If you find the liver flavor too strong, soak the raw liver strips in milk for 15 minutes before marinating to mellow out the iron taste. Authentic Higado often includes pork heart or kidney; feel free to add these for more texture if you are adventurous. Use Filipino Cane Vinegar (like Datu Puti) for the most authentic flavor profile, as it is milder and sweeter than white distilled vinegar. Always cut your meat and vegetables into uniform strips; this ensures even cooking and a beautiful presentation.
🍽️ Serving Suggestions
Serve steaming hot over a mound of fragrant white jasmine rice to soak up the savory sauce. Pair with a side of Atchara (pickled papaya) to provide a crunchy, sweet contrast to the rich meat. A cold glass of iced tea or a light lager beer complements the salty-tangy notes of the dish perfectly. For a complete Filipino feast, serve alongside a clear soup like Sinigang or Tinola. Leftovers make for a fantastic filling for toasted pandesal (Filipino bread rolls) the next morning.