Igado is an Ilokano dish that is close to adobo. It is made up of pork meat, liver, heart and kidney. There is no problem in buying pork liver how ever buying the heart and kidney is most of the time not available or it is sold together with the lungs and other internal parts for bopis.
But you could always cook Igado using pork meat and liver if the heart and kidney are not available. Igado is a specialty dish of the Ilokanos. It is cooked a little saltier, with vinegar and nearly dry for the reason that it has to have a longer shelf life.
Pork Igado Traditional Version, Classic Ilocano Igado
Chicken Igado, Ilocano Igado recipe
See other Igado recipes;
Igado with Pineapple and Mushroom
Igado the Day After
Igado with Isaw
Igado with Olives
Dinaldalem, Pork Liver in Vinegar and Soy Sauce
Here is the recipe of my Igado.
1/2 k. pork, slice thinly
1/4 k. liver, slice thinly, rinsed, marinate in 1/4 c. vinegar
1/4 k. heart and kidney, slice thinly, if available
1 medium size onion, peeled, chopped
1/2 head garlic, peeled, chopped
1 small can chick peas, drained
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. peppercorns
2-3 pcs. bayleaf
In a casserole, sauté garlic and onions. Add pork, soy sauce stir cook until golden brown. Add vinegar, lower heat and cook uncovered for 3 to 5 minutes. Add 3 cups of water, peppercorns and bay leaf simmer for 15 to 20 minutes or until pork is tender. Add in liver and cook for another 5 to 10 minutes or until sauce thickens and almost dry. Season with salt and sugar to taste. Add chick peas and cook for another 1 minute. Serve with a lot of rice.
I tried your Igado recipe and it didn't come out right. The sauce wasn't thickening. It became adobo-like.ReplyDelete
Hi anonymous, Thank you for trying the recipe. My igado is almost similar to adobo, I think you are almost there. The sauce was supposed to be reduced to almost dry which will result an oily but not so thick sauce and you are right adobo like. Not unless you want the sauce similar to menudo then it should be thicken with little cornstarch.ReplyDelete
eto po bang igado maari lutuin khit alang liver at kidney?ReplyDelete
mejo maiiba lasa pero ittry ko pa rin at klangan ko din iadjust measurement ng ibang ingredients.
gusto ko din subukan recipe na to, tenks po ng marami.
hi toni,kidney pwedeng wala pero liver ang nagpapalasa sa igado otherwise parang adobo ang mangyayari.ReplyDelete
Use high heat! No chick peas, it will spoil easily. No sugar, raisins if prefer on having hint of sweetness. Oily, yes it will and this is food is a no no for a person who has gout or any heart related disease. No cornstarch please! Cutting down the water will do the trick.ReplyDelete
hi anonymous im frm batac ilocos norte,igado suppose to be dry.we dont use chic peas but gisantes in a can,you can use frozen peas i like the green color as an ilocana we use red bell pepper cut into strips.use the given recipe and combine all together to marinate the meat, saute with garlic & shallots then add the marinated meat,at this time dont add water let the marinade cook the meat, lower the heat and cover simmer until the meat is tender adjust the seasoning,when the meat is tender add lastly the bell pepper and green peas stir ,and serve never thicken with cornstarch.enjoy!ReplyDelete
got it right i fink. LOL. but i added some more soy sauce but everything is ryt, and the sauce wosz thinkReplyDelete
I don't like the internal part , can I use liver spread instead?ReplyDelete
I have not tried it, its a good idea.ReplyDelete
other igado recipe i made before is to marinate the pork,liver into soy sauce,then let the pork boil with the marinade,set aside the liver.Add water as if required until the pork is tender.Saute garlic,put the pork and liver,add in the red and green bell peppers...simmer till thickens...ReplyDelete
Thanks for sharing your version. :)ReplyDelete
can i add some potatoes, red bell pepper and carrots which are cut into strips? can it still be called igado? :)ReplyDelete
Any one can have their versions but this is the recipe i learned from my grandparents.ReplyDelete
is it okay if i won't put bayleaf? or mas masarap kung meron?ReplyDelete
Kong hindi mo gusto and ang lasa ng bayleaf/laurel or nakalimutan mong bumili ay OK lang,if fresh ang pork liver.ReplyDelete
Hi bro. ut-man, I'd like to share my Dad's recipe(retired Navy chef)similar to this Liver recipe of yours: "LIVER(Ox, Beef, or Pork) in Soy Sauce".ReplyDelete
1/2 k. Liver, sliced
1/2 cup soy sauce
4 tbsp. kalamansi juice (or lemon juice)
6 slices bacon
1/2 head garlic, peeled, sliced in half(I like to bite on my garlic whole & just slightly cooked)
2 cups onions, sliced into rings
1/2 tbsp. peppercorns
Marinate liver in soy sauce and kalamansi juice. Pan fry bacon and set aside to drain. In the fat, saute garlic and onions: set aside. Cook liver in the remaining fat in the same skillet (2 to 3 minutes each side). Add remaining marinade/sauce and simmer for another minute. Transfer to serving dish and topped with sauteed garlic, onions, and slightly crispy bacon. Serve with rice.
*** Cooking process only took less than 15 minutes. Thanks bro ut-man for letting me share my Dad's recipe.
Lagan po ninyo ng tomato sauce para maging thick ang sauce at para mabango lagyan din ng red bell pepper or Omor.ReplyDelete
Salamat sa input..