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.
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.