Pork Igado Recipe

Are you ready to savor the authentic taste of the Philippines? Look no further than this mouthwatering pork igado recipe. 

With a rich blend of flavors and textures, igado tantalizes your taste buds and leaves you craving more. Whether you’re a seasoned foodie or a curious beginner, this step-by-step guide will help you whip up a plate of delicious and memorable igado. 

What is Pork Igado?

Get ready to indulge in a burst of flavors with igado – a classic Filipino dish from the Ilocos region. Locals know the dish for its strong, savory, and slightly sour taste. Cooks achieve this by using vinegar. Additionally, locals usually serve igado as a main course, best enjoyed with steaming white rice.

This beloved Filipino ulam has been the subject of food photography and carinderias. Igado features diced pork and liver infused with a tangy blend of vinegar, soy sauce, garlic, onions, and an array of delectable seasonings. 

With an irresistible mix of bell peppers, green peas, and bay leaves, igado’s aroma and taste will satisfy your appetite. 

A dish that has stood the test of time, igado has become a must-have on every Filipino’s table, especially during special occasions and celebrations. So grab a fork and dig into a steaming plate of igado, the ultimate comfort food that will keep you coming back for more. 

This popular Filipino dish has evolved and can now be found in many Filipino households and restaurants. It is a beloved dish that has become a staple in many Filipino celebrations, especially during the holidays and special occasions like weddings and fiestas.

Where Did Pork Igado Come From? 

Igado came from the meat-loving region of Ilocos in the northern Philippines. Its fascinating history reflects Filipino cuisine’s diversity and richness. Its name came from the Ilocano word “gado,” which means “innards” or “internal organs.” 

Just like dinuguan, people originally made this dish using the leftover internal organs of pigs slaughtered for special occasions. Over time, it has become a dish everyone enjoys, regardless of social status or event.

Each household has its unique version, and the preparation and ingredients can vary depending on the cook’s preference. Some people add carrots, potatoes, or raisins to give the dish a sweet and fruity twist, while others prefer it more savory.

No matter how you prepare it, you can best enjoy it with steaming white rice. The rice perfectly complements its rich flavors. 

Igado Ingredients

Treat your taste buds with the irresistible ingredients of igado:

1. Pork Meat

Typically diced into small pieces, this serves as the main protein of the dish.

2. Pork Liver 

Another important igado ingredient, liver, adds a distinct flavor and texture to the dish.

3. Garlic 

A key ingredient in many Filipino dishes, garlic adds an aromatic and savory flavor.

4. Onions

Used both for flavor and texture, cooks add diced onions to the dish.

5. Vinegar

An acidic ingredient that gives the dish its distinct, tangy flavor.

6. Soy Sauce

Adds a salty flavor to pork igado.

7. Bay Leaves

A fragrant herb commonly used in Filipino cooking. It adds a distinct aroma and flavor to the dish.

8. Bell Peppers

Often added to give the dish a bit of color and texture. It also adds a slightly sweet flavor.

9. Green Peas

An optional igado ingredient added for texture and color. 

10. Cooking Oil

Used for sautéing the ingredients and cooking the pork meat and liver until tender.

11. Salt and Pepper

Used to season the dish to taste.

Igado Cooking Tips

Here are some cooking tips to help you make a delicious igado:

1. Use fresh ingredients.

For the best results, use fresh ingredients whenever possible. This gives pork igado a rich and authentic flavor.

2. Cut the meat and liver into small pieces.

Do this to ensure the pork meat and liver cook evenly and become tender.

3. Marinate the meat.

Add flavor to the pork and liver by marinating them in vinegar and soy sauce for at least 30 minutes before cooking.

4. Sauté the ingredients properly.

Make sure to sauté the garlic and onion until translucent before adding the pork and liver. Doing so brings out the flavors of the garlic and onions.

5. Use a combination of vinegar and soy sauce.

Combining vinegar and soy sauce gives the dish its distinct, tangy, and savory flavor. Adjust the amount of these ingredients according to your needs.

6. Cook the dish low and slow.

Cooking the pork meat and liver slowly under low heat makes them tender and flavorful. It also lets the flavors combine, creating a rich, delicious dish.

How to Serve Pork Igado 

Get ready to elevate your igado game with some pro tips on serving this mouthwatering Filipino dish like a boss.

First things first, transfer your pork igado to a serving dish. Then, get ready to take it up a notch with some eye-catching garnishes. Add some chopped scallions or parsley to give it a pop of color and extra flavor, making your dish the center of attention at the table.

Next, pair your igado with a side of fluffy white rice. It balances out the flavors of the dish perfectly. Add a side of steamed or sautéed bok choy or green beans for a healthy twist.

Don’t forget to include all the ingredients you added to the dish when serving, such as succulent pork and liver, crunchy bell peppers, and sweet green peas. Adjust the seasoning to your taste, adding more salt and pepper to get the perfect blend of flavors.

Now you’re ready to impress your guests with your top-notch igado serving skills, making every meal a celebration of Filipino cuisine and culture. 

How to Store Igado

Here are some tips on how to store your delicious igado and keep it fresh for later! 

First, let the dish cool to room temperature before storing it in an airtight container. Make sure to use a container specifically designed for food storage to prevent spoilage and keep those flavors intact.

For maximum freshness, refrigerate your igado within two hours of cooking to prevent harmful bacteria from growing. With proper storage, your pork igado can last for three to four days in the refrigerator, letting you enjoy it whenever you want. 

However, don’t freeze it because the texture and flavor of the dish may change once it is thawed and reheated. 

Igado Recipe

Cuisine: Filipino

Prep Time: 20 minutes

Cook Time: 1 hour and 15 minutes

Total Time: 1 hour and 35 minutes

Servings: 6-8

Ingredients

• 1 lb pork tenderloin, cut into thin strips
• 1/2 cup vinegar
• 1 lb pork liver, cut into thin strips
• 1/2 cup soy sauce
• 1/4 cup minced garlic
• 1/2 cup water
• 2 pcs bay leaves
• 1/2 cup chopped onion
• 1 tsp whole peppercorns
• 3 tbsp cooking oil
• 1 red bell pepper, sliced
• salt and pepper, to taste
• 1 green bell pepper, sliced
• chopped scallions, for garnish
• 1 cup green peas

Instructions

1. Mix the vinegar, soy sauce, and water in a bowl.
2. Heat the oil in a large pan over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the pork tenderloin and cook until browned.
4. Then, add the liver and cook for five minutes.
5. Pour in the vinegar mixture and add the bay leaves and peppercorns. Bring to a boil, then lower the heat and simmer for 30 minutes or until the meat is tender.
6. Next, put in the sliced bell peppers and green peas and cook for an additional five minutes.
7. Season with salt and pepper to taste.
8. Transfer the Igado to a serving dish and garnish with chopped scallions.
9. Serve hot with steamed white rice. Enjoy!

Frequently Asked Questions

Conclusion

Pork igado is a delicious and hearty Filipino dish for those who love bold and savory flavors. With its combination of pork meat, liver, vinegar, soy sauce, and other seasonings, igado offers a rich and satisfying meal. 

So whether you’re a fan of Filipino cuisine or just looking to try something new and delicious, igado will delight your taste buds. So grab your apron, and get cooking!

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