Igado - Pork and Calf Liver Cooked in Vinegar and Soy Sauce
Igado consists of pork and liver cut into small bite-size pieces and simmered in vinegar and soy sauce. The ingredients create a flavorful dish that's earthy, tangy, and slightly sweet. This food is usually served in the Ilocos regions. The name 'Igado' comes from the Spanish word 'higado,' which means...
Ingredients
- 2tbspoil
- 4clovegarlic, minced
- 1/4cuponions, chopped
- 1/2cupcarrots, julienned
- 1/2cupgreen bell pepper, julienned
- 3piecedried bay leaves
- 2lbboneless porkchop, cut into strips
- 1/4cupsoy sauce
- 1/4tspsalt
- 1/4cupvinegar
- 1/2tsppepper
- 1 1/2cupgreen peas
- 1lbcalf liver, cut into strips
For liver marinade
- 1/2tbspsoy sauce
- 1tbspvinegar
How to make Igado - Pork and Calf Liver Cooked in Vinegar and Soy Sauce
For marinating the liver
Cut liver into strips or bite-size pieces and place in a bowl.
Add vinegar and soy sauce.
Mix gently and set aside.
For cooking Igado
Heat oil in a skillet on medium heat.
Add garlic and onions and sauté until onions are translucent.
Add carrots, bell pepper, and bay leaves and sauté for 3 minutes.
Add pork, mix occasionally until all sides are brown and juices come out from the meat.
Add salt and pepper.
Add vinegar and soy sauce, reduce heat to medium-low.
Simmer uncovered for 20 minutes, mixing occasionally.
Add green peas, mix and cover for 10 minutes.
Add liver and cook for 10 minutes, mixing occasionally.
Tips & Tricks
The liver, when overcooked, is tough and chewy. This is why liver is added last to the cooking process.
Marinating the liver in a little vinegar and soy sauce is optional but helps in reducing its gamey flavor.
Adjust the vinegar according to taste.
Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...