Pork Igado: Ilocano Pork and Liver Stew
Igado is an Ilocano dish of pork loin and liver simmered in soy sauce and vinegar with garlic, peppers and green peas. It has a bright, savory flavor with sweet peppers.
About Pork Igado
Igado is an Ilocano dish of pork loin and liver, sautéed with garlic and cooked in soy sauce and vinegar with peppers and green peas. The dish is savory, tangy and slightly sweet from the peppers, and it is a classic of the Ilocos region in northern Luzon.
Traditionally igado includes pork loin, liver and sometimes heart or kidney, cut into thin strips. The pieces are cooked in layers so the liver stays tender, and the sauce is bright with vinegar. It is a quick, flavorful dish that goes well with rice.
Ingredient notes
- Pork loin: cooks quickly and stays tender when cut thin.
- Pork liver: adds richness; slice thin and cook briefly.
- Soy sauce and vinegar: form the base of the sauce.
- Bell peppers and peas: add color, sweetness and freshness.
Tips for the best Pork Igado
- Cut everything thin. Even strips cook quickly.
- Marinate the pork. Thirty minutes in soy sauce adds flavor.
- Add the liver late. Overcooked liver turns tough.
- Boil the vinegar first. Let it cook before stirring.
- Finish with the peppers. They stay bright and crisp.
What to serve with Pork Igado
Serve igado with steamed rice. It is also a good dish for pairing with a simple vegetable or salad.
Variations and substitutions
- Without liver: use only pork.
- With heart: add sliced pork heart as is traditional.
- Chicken igado: use chicken and chicken liver.
Storing and reheating
Refrigerate for up to 3 days. Reheat gently so the liver does not toughen.
Frequently asked questions
Why is my liver tough?
It was overcooked; add it near the end.
Can I use chicken liver?
Yes, but cook very briefly.
What is the difference between igado and menudo?
Igado is soy-vinegar based; menudo is tomato based.
Can I skip the liver?
Yes, though it is traditional.
More Filipino recipes you might like
Humba, Pork Adobo and Pork Sinigang.
