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Ilocano Igado Recipe

Igado is a popular Ilocano dish made from strips of meat, liver, and other internal organs such as kidney, heart, and intestines. This dish reflects the influence of the Spanish cuisine as the name "Igado" was derived from the Spanish term "higado" which means "liver". A tell-tale story was once told that the Spaniards pronounced it as Higado but was understood by the natives in the region as Igado. Time passed and the name Igado was accepted as one of the popular Ilocano dishes

Although Igado originated during the Spanish era, there is still a touch of a Filipino flair. In analogy, while the natives like to cook the meat and innards of the pork, the Spaniards introduced the cooking technique of sautéing.

This dish would not be an Igado without liver as the majority of the ingredients. There are many ways to prepare Igado depending on the available ingredients at hand and what part of Ilocano region where you are. It can be prepared using the pork's meat and all four internal organs such as liver, heart, kidney, and intestines. You can also use the most common combination of liver and meat or it's up to you to choose your own combinations. As long as you are using liver as the majority of the ingredients, you are on the right tract of preparing Igado. Other variations include the dish as being oily, soupy, dry and meaty, salty-sour or sweet-sour-salty in taste. Also, someone might want to use the tenderloin of the pork while another wants to use the pork belly. Other ingredients that you can use includes green peas, bell pepper, finger chili (siling haba), bay leaf, potato, carrot, salt, vinegar, soy sauce, sugar, onion, ginger, and garlic. No wonder why there is always a variation because it's impractical to combine all these ingredients into a single recipe.

Since you are dealing with liver in this recipe, it helps to cut the liver if is it is partially frozen. Another technique to make the liver tender is to cook it in medium-low fire. Too much heat will turn the liver into rubbery texture.

Ilocano Igado Image

Igado Ingredients

Igado Cooking Instructions

  1. In a bowl, marinate liver in vinegar. Set aside.
  2. Saute garlic, ginger, and onion followed by the tenderloin.
  3. When meat starts to render fat, add the heart and kidney.
  4. Season with salt and pepper to taste.
  5. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften).
  6. Add the liver and continue cooking for another 5 minutes.
  7. Balance seasoning with soy sauce and vinegar, then continue cooking until sauce thickens.
  8. Add the carrots first and when tender, drop the bell pepper and peas.
  9. Cook until vegetables are done.



Cooking Tips

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Comments (59)

i love igado cooking it for chinese employer...and they love it..😊😊😊
#59 - flordeliza rosario - 06/16/2015 - 04:17
Pwedeng nyong gamitin an bagis ng manok masarap na igado!
#58 - raul t. jose - 03/18/2015 - 03:51
Igado recipe
:-p yummmm,a very nice simple dish Im so proud to be an Ilokano.Thanks:-)
#57 - Laarni - 03/06/2015 - 16:50
I don't eat meat but my husband does. So I prepared this for him without me even tasting it during cooking and he said it's ok (that's already a compliment) :-) this is the first time i cooked meat for him and next time i will cook menudo from your recipe.
#56 - Maria Mason - 01/15/2015 - 15:19
Try nyo lagyan ng raisins, green peas, at garbanzos. Super sarap. D ako nagllalagay ng carrots.
#55 - Mercedes - 12/29/2014 - 23:03
My mom's ilokano and cooks igado but it has no veggies. She uses ground pork and liver, heart , kidneys. Adds suka, patis, paminta and bay leaf. No fuss but very good
#54 - Anton - 10/10/2014 - 23:20
Naimas talaga ti igado lalo nu ni tatay ko sg luto da best cook for me
#53 - Masibayellenrose - 09/04/2014 - 06:24
2 of my favorite Ilokano dishes are Pinakbet and Igado. You can have your own style and ingredients for these classic Ilokano dishes and they will all be tasting good but the secret really is where you cook them. If you don't use palayok then it'll not be coming out as authentic as they do in Sarrat, IN. Ang palayok ang pinaka key dito, and of course, sa apoy ng kahoy at hindi sa range nyo sa bahay. Do you agree?
#52 - Danny V. Marco - 05/19/2014 - 20:28
My own version
My version of Igado has calamansi juice instead of vinegar or sukang Iloko and i add chopped chillies and 2 pcs. of bay leaves.
#51 - Lorie - 03/10/2014 - 01:15
computer engineer
#50 - tom hanks - 11/27/2013 - 14:17
OMG! I bought 2 beef kidneys and didnt know what to do with it. Boom! I remember eating at Tita's and they make a great Igado. So I went to my ref and found chicken livers. So first, I boiled the kidneys for 1/2 hour. I rinsed it and removed fats (cutting into half) and diced. I also diced the chicken livers (not cooked yet). I diced some carrots, julienne red peppers, and prepared frozen green peas. I also have bay leaf (for aroma smell), black peppers, vinegar, soy sauce, a tsp of sugar (to stabilized the vinegar). I went ahead and stir fry onions, lots of fresh garlic, and fresh ginger. smelled so good. I incorporated the kidney and liver meat, added vinegar and soy sauce and let it simmer for 20 minutes, then, add diced carrots. Simmer for 5 minutes. Add the green peas, and 3 bay leaves. Let it simmer for 2 minutes. While simmering, I blanched the red peppers into separated boiling water for 30 seconds, then put it in an iced water to stopped from cooking. Going back to the Igado, I seasoned it with table sea salt and a little patis.. OMG! it really taste great when I tried to taste it. I served my Igado on top of newly steamed brown rice, and spread my blanched red bell pepper on top...IT WAS DELICIOUS.....paired it with red merlot! Try it, you may like this healthy version (fat was eliminated 80%) so don't feel guilty eating with a river of oiled Igado... YUM!!
#49 - Loln - 11/02/2013 - 14:49
Just want to ask, can I use beef intestine to replace the pork intestine? because it is not available here in the middle east - only beef or mutton are available.
#48 - vince - 08/31/2013 - 08:04
Sukang iloko, lots of garlic. Black pepper. No vepetable and soy sauce.
#47 - lindberghj - 07/16/2013 - 23:10
ay wen ahh naimas ti igado gamin lutong ilocano
#46 - benedict - 02/02/2013 - 03:01
yum yum tlga i love it....bsta ilokano food yum yum tlga...d best
#45 - cristina oridina hidalgo - 10/30/2012 - 08:18
I'm not ilocano but I love to eat this...thanks a lot it's my first time to open this site...
#44 - Robbie Lontes - 09/23/2012 - 14:04
Wow I will cook that tonight..luv it:-)
#43 - arte - 09/09/2012 - 02:15
nalipatan u tay kamoteng kahoy, isu ti pampalapot ti ilocano...
#42 - - 08/02/2012 - 03:18
yung pinag babaran isama din ba pag ginisa na?
#41 - renato reyes jr. - 07/01/2012 - 18:56
lutong pinoy number 1
you save me thanks a lot......
#40 - geosam - 06/22/2012 - 23:48
pwede ka gumamit ng liver spread pag wala liver g baboy.

itry nyo din imarinate sa toyo paminta ska bawang bago nyo igisa.

itry nyo din lagyan ng dahon ng laurel
#39 - wendell - 04/22/2012 - 08:04
life is good and beautiful
pwede bang gamitin ang beef liver instead of pork..bihira kasi pork liver dito eh?
#38 - ces - 02/20/2012 - 20:17
yippeee..salamat dito, maluluto ko na to para kay mahal..sana magustuhan niya.. :-D
#37 - aubrey - 02/08/2012 - 02:30
Eto ang original ingredients ng igado na niluluto sa lahat ng okasyon sa ilocos.pork,liver,bell pepper,paminta dahon at buto,green peas(optional),onion,garlic,ATSUETE
#36 - sandy mendoza - 01/21/2012 - 09:08
Thanks to all. It has been long time that I have not tasted Igado. With the recipe you all mentioned, I will try to cook each of them and see what is the best. My parents are Ilocano, Igrew up in Manila but now staying abroad. Yummy for Xmas/New Year.... can't wait to cook.
#35 - Art Mones - 12/07/2011 - 02:19
igado ilokano
bell pepper(any color will do) ken gisantes laeng
#34 - leonel - 12/04/2011 - 13:27
will try cooking this.. looks yummy..
#33 - liz - 11/22/2011 - 16:55
igado putaheng ilocano
i really love igado!!!;-) my tatay and my inang cook this for me. Thanks for this recipe, i will cook it tonight, sapay kuma ta mailutok nga nasya-at tapno naimas pin-nangan ko...lolz :-D

Dinakdakan receipe kuma, paki-post man kabsat ti ingredients na...agyamanak...

#32 - Marie - 11/17/2011 - 00:31
nalipatan yo nga ikkan ti bulbulong (bay leaf) maysa la nga pedaso tapno nabanglo. padasen yo.
#31 - cora formoso - 10/29/2011 - 06:00
my mom cooks so well!. love her igado! hope this recipe makes me cook good igado too!
#30 - julianne - 10/23/2011 - 02:16
;-) Im so happy with this recipe site..i love it a million times and i love to cook for my blue eyes.Anyway I am an Ilocana po and living here in Tucson.To this recipe site more power and We're all blessed!
#29 - Emeeh Benson - 10/18/2011 - 16:08
there is no carrots in Ilocos igado. one key ingredient of igado is the small intestines, they call it SILET in Iloco, the same one they use in chicharong bulaklak. No veggies is added (carrots, peas nor potatoes). to achieve the real flavor of Ilocanos' igado, add small intestines & season with sukang Iloco & salt, not soy sauce.
#28 - Brenda Subido Dacpano - 09/19/2011 - 00:25
Igado T Ilokano
Jak py ammu aglu2,ngem pdasek 2 t aglu2 t kas2y nga recipe,fave me kc i2 eh,.Cno po jan ung tga Cagayan Valley?
#27 - Nashjames - 08/18/2011 - 22:56
my favorite recipies
oh wo wow wow,so yummy,thanks for gonna cook this,just wana learn to cook,coz i love to eat.
#26 - nobelyn bautista - 07/12/2011 - 12:38
Igadong Ilocano
Now that I know the complete ingredients, I am sure my hubby will really love this since I am cooking Filipino dishes most of the time.
#25 - Shie - 06/30/2011 - 13:40
Being a filipino myself, my stepdad made this dish for the family. It was one of my favorite dish, aside from some other filipino food. Going to try to make this dish for my hubby. wish me luck, that it turn out good.
#24 - Reggie M. - 06/24/2011 - 00:31
food critic bf
im gonna prepare the best igado for my fiance.:-)
#23 - ash - 06/19/2011 - 22:51
;-) my daughters father used to cooked this when were still living with them in la daughter love it very much..ill try cooking it for dinner today! thanks for posting the recipe! :-)
#22 - ely - 06/17/2011 - 02:54
i will cook this for my boyfriend :):-):-):-)
#21 - katrina brodith - 06/15/2011 - 09:52
my husbund favorite dish
#20 - genieviv glomar - 06/15/2011 - 01:51
my grandma and mom cooks igado so well. i love them both...
#19 - ajialejandro - 06/04/2011 - 14:24
:-O my Lola cooks Igado very well :-P:-D
#18 - sofia krystin - 06/03/2011 - 10:56
;-) My mom is a very good cook...and this is just one of her best dish..especially if it is a bit of my fav! Just bought pig's liver and heart...will definitely try this.
#17 - Tish - 05/07/2011 - 07:58
wow very sweet this food...igado is my best food since am childhood until now i really like it this igado...naimas kakabsat agpayso
#16 - marisol - 05/05/2011 - 14:40
just wondering...can you make this with pork meat?
#15 - journii - 05/05/2011 - 01:32
ito ang isa kng paborito na luto ng nanay ko,kaya ito isa kng recipe sa linggo dahil may party kami sa more recipe plss.;-)
#14 - lielany calvizo - 04/25/2011 - 08:23
Tama si Evangeline na mag-iiba lasa pag nilagyan ng carrots. Green peas lang ok na. Pero ako little experiment--ang ginagamit for sauce eh sarsa ni mang tomas..naku napakasarap. Try ninyo. :-D
#13 - Ross - 04/20/2011 - 11:28
sabasabali nga style ti panagluto basta tama ang timpla masarap na..
#12 - jhanice manantan - 03/14/2011 - 21:07
Its a truly an Ilokano dish!!!Proud to be ilokano...its my first time to open the website & agyaman nak!!!Love it..Post more recipes...
#11 - melisa jane - 03/07/2011 - 03:08
hay sobrang kamiz lumapang nyan..
#10 - erwin - 02/19/2011 - 19:56
hay nku nkkmiss tlga.....hmmmmmmmmmmmm.....
#9 - jacklyne hidalgo - 02/13/2011 - 22:31
Thanks for all the recipes.Just have a little request I really want to learn how to cook different authentic filipino food ,I'd really appreciate it if some of you guys can post your comments in tagalog or english so I can also learn your secrets on how to put a twist on some of the recipes.Salamat keep it coming.
#8 - joy ferrer - 11/26/2010 - 20:32
mas naimas no igkan yo ti bassit na daon di algau . ite taste na mas naimas . mangan tayo kakabsat
#7 - con - 11/16/2010 - 22:39
ingredients of igado
pork meat,liver,potato green peas in can or chicharo and red pepper garlic and union,vinegar and soy souce at paminta pala..imarinate ang karne sa vinegar, soy suace at paminta..
mas masarap kung medyo mamantika ang igado kaya mamili kaya igisa niyo mabuti ang taba ng baboy hanagang lumabas ang mantika,igisa ang bawang at sibuyas then ilagay ang karne hangang matuyo at mgmantinka lagyan ng 1/2 cup water or bahala kayo kung gusto niyo masabaw..kapag kumulo na timplain ng asin or add soy sauce then ilagay ang patato at green peas or chicharo kapaag luto na ilagay ang red bell pepper..
try niyo ganito ako mgluto ng igado..
#6 - DHEL LUCERO - 11/15/2010 - 23:36
Igado is an Ilocano recipe and it is one of the best food in Ilocos. The main ingredients are pork liver, heart,kidney, a little bit of lungs and tender loin. There's no CARROT because if you will put some carrots, the taste will change. Green peas can be added to enhance the presentation.
#5 - Evangeline Q. Quinoy - 10/15/2010 - 13:20
pretty much the same ingredient when I cook "BOPIS" for my family, Santa Maria, IS style Done without the vegetables and the meat is slices kind of small (very tideous). Cook until broth is done inggana ti ag-manteka tapno nasileng ti bibig mo no mangan ka :)
#4 - Russ Corpuz - 09/27/2010 - 17:15
i really love this dish i want to try to cook this.
#3 - William M. Sotes - 08/05/2010 - 04:57
All the recipes posted are great, i want to coke them all at once. Pagkakitak pay lang kadagidiay recipes ket ilokanong- ilokano amin. Dakkel ti maitulong daytoy nga website kadagiti mahilig nga agluto. Agyamanak !
#2 - Marlon E. Ramos - 05/19/2010 - 19:00
great! I've been wanting to cook this recipe. my father used to cook it for me when I was still young. He originated from the northern part of Luzon in the Philippines. This is similar to what they call in the province baticobre (don't know if I spelled it right) but that's how they call it. I'm going to try the recipe and see how it taste and I'll get back to you later. Thanks. Can anyone tell me the recipe of Miki the soupy one in the Cagayan Valley Province?
#1 - maria santiago - 03/26/2010 - 16:44
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