Igado Recipe; A delicious Filipino dish.
Igado recipe is a hearty, savory-sweet Ilocano stew made with tender pork loin, liver, innards and some pork internal parts, simmered in a rich soy-vinegar sauce with bell peppers and peas. This dish is a Northern Luzon specialty—perfect for those who love bold, meaty flavors with a touch of sweetness!
Why You’ll Love This Dish
✅ Rich & Savory – A deep, umami-packed sauce from soy, vinegar, and liver.
🍖 Tender Meats – Pork loin stays juicy; liver adds a silky texture.
🌶 Colorful Veggies – Bell peppers and peas brighten the dish.
🍚 Perfect with Rice – The sauce is ulam perfection.
Key Ingredients
- Pork tenderloin (or lean pork) – Sliced thinly.
- Pork liver – Adds richness (soak in milk to reduce bitterness).
- Heart & kidneys (optional) – For authentic Igado.
- Soy sauce & vinegar – The Ilocano-style tangy-savory base.
- Bell peppers & green peas – For color and freshness.
- Garlic, onions, bay leaves – Essential aromatics.
Serving Tips
🍋 Pair with calamansi – Cuts through the richness.
🌶 Add siling labuyo – For a spicy kick.
🥢 Best with hot steamed rice – Or puto (rice cakes) for contrast.
Pro Tricks
✨ Use pork blood (dinuguan-style) – For an even richer, authentic version.
🔥 Don’t overcook liver – Add it last to keep it silky.
🧂 Balance flavors – Adjust soy-vinegar ratio to taste.
This Igado is a true taste of Ilocos—meaty, savory, and deeply satisfying!
Love regional Filipino dishes? Try our Pork Dinuguan or Pork Asado next! 🐷🔥
Enjoy, share, and kain na! 😋
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Igado Recipe: A Flavorful Ilocano Classic with Pork & Liver
Description
The Igado recipe is a classic Ilocano dish prepared with pork tenderloin and liver, including some pork internal parts. This is without a doubt one of the most well-known and delicious Filipino dishes in the Philippines. This recipe is similar to the authentic Igado from Ilocos. It's prepared and simmered with a rich and savory sauce. It's a great dish for lunch or dinner with steamed rice.
Ingredients
Instructions
Preparation:
Gather all the ingredients needed and chop and slice the spices. Set aside.
Slice the pork meat into strips. Do the same with the pork liver.
Cooking:
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.
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.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.
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)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.Taste it, and adjust it as necessary.
Transfer to a serving bowl. Serve it hot with rice. Share and enjoy the food!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 459kcal
- % Daily Value *
- Total Fat 16.1g25%
- Saturated Fat 3.6g18%
- Cholesterol 357mg119%
- Sodium 915mg39%
- Potassium 775mg23%
- Total Carbohydrate 26.2g9%
- Dietary Fiber 5.4g22%
- Sugars 6.3g
- Protein 49.8g100%
- Calcium 4 mg
- Iron 104 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
