Igado with Olives

Igado with Olives
Igado with Olives. I have been adding olives with some of the classic Pinoy dishes. I have it on my Pork Adobo with Olives and Special Pork Menudo with Olives. But it is not new I have been adding olives in to most of my Kaldereta Dishes . Today I am also doing Igado with Olives.

 Igado with Olives Rice

Aside from adding olives and olive oil to my Igado with Olives, I have also added some pineapple to balance the saltines. Basically cooking should be similar to our Igado recipes. Just add the olives during the final stages of cooking.

Igado

Our Igado with Olives is the latest of my Igado recipes, just click the link list below to check out the post, should you are still trying to look for the appropriate Igado recipe for your Christmas Menu.

Igado with Pineapple and Mushroom
Igado the Day After 
Igado with Isaw 
Beef Igado 
Chicken Igado 
Dinaldalem, Pork Liver in Vinegar and Soy Sauce 
Igado

Pork Igado with Olives

Pork Igado Traditional Version, Classic Ilocano Igado

Chicken Igado, Ilocano Igado recipe

Ok here is the recipe for our Igado with Olives for our Christmas Celebrations.

Ingredients:

1 kilo lean pork, slice thinly
1/2 kilo pork liver, slice thinly, rinsed, marinate in 1/4 cup vinegar
1 medium size onion, peeled, chopped
1/2 head garlic, crushed, peeled, chopped
1 cup cooked chick peas
1 cup cooked green peas
10-15 pieces green olives
1 medium size green or red bell pepper, trimmed, cut into strips
1/2 cup vinegar
1/3 cup soy sauce
1 tbsp. crushed peppercorns
6-8 pcs. bayleaf
1/4 cup olive oil
cooking oil
salt

Cooking procedure:

In a sauce pan or wok, sauté garlic and onions until fragrant. Add in the pork and stir cook for 8 to 10 minutes. Add in the vinegar and soy sauce, 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 15 to 20 minutes or until the pork is tender. Then add in the liver 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, bell pepper and olive oil cook for another 2 to 3 minutes. When done keep at room temperature, best serve on the next day for the flavors to develop, Reheat to warm touch only when serve.

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