Igado with Isaw
Igado with Isaw. On all my Igado recipes I had never used isaw. The truth is I grow up with Igado that is made up of lean pork and liver with some chick peas only. Occasionally when if pork heart and kidney are also added if available. All the while I thought that Igado was always cooked the way I know it since there was no other Igado recipe available in the internet when I first shared my Igado recipe, and that was in 2007 when I was starting this blog. Check out that Igado recipe.
On several occasions I had tasted Igado with pork isaw or small intestine, from lunch or dinner parties with my Ilocano friends. I have to admit that the bitterness of the isaw has added more depth and character to the Igado. That bitter taste has always been loved by genuine Ilocano. This is the same bitter taste on a lot of Ilocano food like the Papaitan or Pinapaitan, Sinanglao, Pakbet ect.
Today I would like to share to you my first version of Igado with Isaw. To make my Igado with Isaw I have to parboil the pork isaw separately. The main reason is that I wanted to reduce the bitterness of the intestines and discard some of the bitter contents of the pork isaw. The cleaning method involves briefly rinsing the cut precooked intestines. Otherwise we will end up of overly bitter Igado.
Cooking my Igado with Isaw is no difference from my usual Igado recipe, except that the intestines are added during the final stage of cooking.
Here is the recipe of my Igado with Isaw, try it.
1 kilo lean pork, slice thinly
1/2 kilo pork liver, slice thinly, rinsed, marinate in 1/4 cup vinegar
1/2 kilo pork small intestines, cleaned
1 medium size onion, peeled, chopped
1/2 head garlic, peeled, chopped
1/2 head garlic, keep intact
1 cup cooked chick peas
1 cup cooked green peas
1 medium size green or red bell pepper, trimmed, cut into strips
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. crushed peppercorns
6-8 pcs. bayleaf
Place the intestine in a medium sized sauce pan, add enough water to cover about 2 inches above the intestines, add in the intact garlic and 2 to 3 pieces of bay leaf. Bring to a boil and simmer for 15 to 30 minutes or until tender. Remove from the pan and rinse, discard the boiling liquid. Cut the intestines into 1 inch length and keep aside. In a sauce pan, sauté garlic and onions until fragrant. Add in the pork, soy sauce and stir cook for 1 to 1/2 minutes. Add in the vinegar, lower heat and cook uncovered for 3 to 5 minutes. Add about 2 cups of water, the peppercorns and the bay leaf, bring to a boil and simmer for 20 to 30 minutes or until the pork is tender. Then add in the liver and intestines, cook for another 5 to 10 minutes or until the liquid is reduced to an oily sauce and almost dry. Season with salt and sugar to taste. Add in the chick peas, green peas and bell pepper, cook for another minute. When done keep in a room temperature, best serve on the next day for the flavors to develop, Reheat to warm touch only when serve.