If you want to eat delicious Filipino food, you must head all the way up north to Ilocos Sur.
But, did you know that there’s also one delicious dish that came from that province? The dish is Igado.
The Igado Recipe which will be shared here uses pork belly, pork liver, garlic, onion, bay leaves, black pepper, vinegar, soy sauce, bell pepper, green peas, and seasoning.
The taste of this dish is savory and a bit sour but many people love it for that and people who aren’t even from the province eat this dish too.
In this post we'll cover:
History of Igado Recipe
A little history about this igado recipe; Elpidio Quirino who was the 6th president of the Philippines was born in a provincial jail in Vigan which is in Ilocos Sur.
Their family loves Ilocano dishes and igado was one of their favorites to serve. This proves that even high-ranking people love the dish.
Some versions of this dish would include using other internal organs of the pork like heart, kidney, and the intestines.
It’s also a dish inspired by the Spaniards as the word ‘higado’ is a Spanish term for the liver.
It was pronounced today as ‘igado’ because according to the story, someone misheard the word ‘higado’ for ‘igado’, hence the name.
Today, it is the accepted name of the dish. The dish may be influenced by the Spaniards but it’s still a Filipino dish and one that is loved by many.
Sauteing is the way to start cooking the dish. You saute the first few ingredients like the garlic and onion.
Please take note that this dish has a good amount of liver because the liver gives this dish its thickness and savory taste.
Pork Igado Recipe with liver and patis fish sauce
- 1 kilo Pork (Kasim) Thinly sliced in strips
- ½ kilo Liver (sliced in strips)
- 2 pcs bell pepper sliced
- 1 pc carrot sliced
- 1 pc potato sliced in strips
- 4 pcs onions minced
- 3 cloves garlic chopped
- 3 tbsp cooking oil
- ½ cup white vinegar
- 2 small cans cooked sweet peas
- Pinch of Salt
- Patis (Fish Sauce)
- In a Cooking Pan, sauté garlic and onions.
- Add the Pork, Liver and bell pepper and stir for a minute.
- Add vinegar, pouring from the side of the pan, and bring to boiling without stirring. Lower heat and simmer until most of the liquid are evaporated.
- Add water just enough to cover the meat.
- Cover and simmer for 30 minutes or until the pork become tender.
- Add potatoes and carrots. Mix well and cook until vegetables become tender.
- Add salt and patis to taste.
- Finally, add the sweet peas. Mix well.
- Cook for at least 1 minute.
- Serve while hot.
Also, the dish can be a bit oily so you could say that it is somewhat a ‘putok-batok’ dish but that the goodness of the dish comes from its oiliness.
The combination of the sourness, saltiness, other ingredients, and its oiliness makes the dish whole. When preparing this delicious recipe, you can semi-freeze the liver before slicing.
Being a bit frozen will make it easier to slice. You also must not cook the liver too long because it will harden and become rubbery.
Both the pork and liver should be marinated but in separate bowls. Once the marinating time is done, you must take out both from its marinade and prepare for cooking.
If you want to channel your inner Ilocano, you can make this dish together with other Ilocano dishes like Dinakdakan, Dinengdeng, and the ones mentioned above.
Preparing such will be a feast for a group of friends.
Most of all, eating this dish is something to look forward to especially when you’re interested in knowing the history of the foods you’re eating like a real foodie.
Get to know the flavors of Ilocos and its people through this dish. Prepare this igado recipe now and expect to be taken into a wonderful culinary journey.
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You should also check out this great pork menudo recipe with liver to get another liver idea to make