Igado Recipe

Preparation:

1. Gather all the ingredients needed and chop and slice the spices. Set aside.

2. Slice the pork meat into strips. Do the same with the pork liver.

Cooking:

1. In a pan, heat two tablespoons of cooking oil. Cook the pork liver for about five minutes, adding some salt as desired. Take it out of the pan and place it aside.

2. In the same pan, pour the remaining. Once hot, saute the garlic and onion until fragrant. Add the pork tenderloin. Saute until the outer layer turns light brown. Stir in soy sauce. Cook for 2 minutes, then add the vinegar. Let the liquid boil for 2 minutes.

   Note: Do not stir at any point during this stage.

3. Once the vinegar's acid has diffused, stir it and pour in water. Add dried bay leaves and peppercorns. Let it boil. Reduce the heat to a low to medium setting. Simmer for 40 minutes or until the meat is tender enough and the liquid is reduced.

4. Put the pork liver back into the pan and stir. Add the bell pepper, carrot, and green peas and stir to combine.

   Note: Add gingko nuts to make the dish more visually appealing. (Optional)

5. Season with salt and black pepper to taste. Cook for 2 minutes.

   Note: To make the sauce thicker, add slurry if desired ( 1 tbsp cornstarch + 2 tbsp water) as an optional step.

6. Taste it, and adjust it as necessary.

7. Transfer to a serving bowl. Serve it hot with rice. Share and enjoy the food!