Pork IGADO

why make this recipe

Pork Igado is a flavorful dish that highlights the rich taste of pork and liver combined with aromatic spices. This dish is not just nourishing, but it also teaches us about the blend of different ingredients that create a harmony of flavors. It’s perfect for family gatherings or a cozy dinner at home.

how to make Pork IGADO

Ingredients:

• 750g sliced pork
• 300g pork liver
• 4 1⁄2 tbsp soy sauce
• 1 can liver spread
• 2 cups water
• 1 pc pork cube
• 3 bay leaves
• 4 cloves garlic
• 1 medium onion
• 3 medium potatoes
• 1 medium carrot
• 1⁄3 cup green peas
• 1⁄2 tbsp vinegar
• 6 pcs calamansi
• 2 red bell peppers
• ground black pepper
• cooking oil

Directions:

1. Marinate the pork in 3 tbsp soy sauce, a pinch of pepper, and the juice of calamansi. Do the same for the pork liver using 1 1⁄2 tbsp soy sauce and calamansi juice for at least 15 minutes. Strain and keep the marinade sauce for later.
2. Heat oil in a pan and fry the pork liver for a few minutes, then take it out of the pan.
3. In the same pan, sauté the garlic for a minute, then add the onion and cook until it becomes soft.
4. Add the marinated pork and sauté for 10 minutes until it turns brown and is almost tender.
5. Add bay leaves and pour in the marinade sauce. Put in the pork cube and stir to dissolve.
6. Add water and stir again. Cover and cook until the pork becomes tender.
7. Mix in the liver spread and stir until the sauce thickens.
8. Add the diced potatoes and carrots, then simmer for 2 minutes.
9. Add the fried liver and bell pepper, cooking for another 2 minutes. If you like it spicy, you can add red chili.
10. Finally, add vinegar and let it cook without stirring for a minute, then stir. Add the green peas and simmer for a few minutes until the sauce reduces and thickens.

how to serve Pork IGADO

Serve Pork Igado hot, preferably with steamed rice. This dish pairs well with simple side vegetables or a fresh salad to balance the rich flavors.

how to store Pork IGADO

To store Pork Igado, let it cool completely and place it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to a month. Just make sure to reheat it thoroughly before serving.

tips to make Pork IGADO

• For extra flavor, you can add some spices like bay leaves and a little more garlic.
• Make sure not to overcook the liver, as it can become tough.
• Adjust the vinegar according to your taste—some might prefer it more tangy.

variation (if any)

You can experiment by adding other vegetables like bell peppers, green beans, or even pineapple for a sweet twist. Some recipes also include hard-boiled eggs for added protein.

FAQs

Can I use chicken instead of pork?
Yes, you can substitute chicken for pork. Just adjust the cooking time as chicken cooks faster than pork.

Is there a vegetarian version of Pork Igado?
You can make a vegetarian version using tofu or tempeh instead of pork and liver, combined with the same sauce and vegetables.

Can I prepare this dish in advance?
Absolutely! Pork Igado tastes even better the next day as the flavors meld together. Just reheat it when you are ready to serve.