Ilocano Igado Recipe
Igado Ingredients:
1 kilo combination of the following:
- Pork’s liver; cut in slices
- pork’s kidney; cut in slices
- pork’s heart; cut in slices
1 tablespoon garlic; minced
1 medium onion; chopped
1 segment ginger; cut in stripes
1 small can green peas (gisantes)
2 small carrots; cut in slices
1 bell pepper; cut in slices
1 cup vinegar
Soy sauce
Salt and pepper
Cooking oil
Igado Cooking Instructions:
In a bowl, marinate liver in vinegar. Set aside.
Saute garlic, ginger, and onion in oil. Add pork’s heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.
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Cooking Tip:
You can use pork's meat (pork belly preferred), tenderloin, spleen or combination if pork's heart and kidney are not available.
Per photo and if you want it dried, just transfer the Igado mixture in another pan and saute until dry. But it's the one with sauce that is traditional and authentic.
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