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Pork Igado Recipe
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Pork igado recipe with liver and patis fish sauce

The igado recipe shared here uses pork belly, pork liver, garlic, onion, bay leaves, black pepper, vinegar, soy sauce, bell pepper, green peas, and seasoning.
Course Main Course
Cuisine Filipino
Keyword Igado, Liver, Prok
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 people
Calories 957kcal
Author Joost Nusselder
Cost $10


  • 1 kg pork (kasim) thinly sliced into strips
  • ½ kg liver sliced into strips
  • 2 pcs bell pepper sliced
  • 1 pc carrot sliced
  • 1 pc potato sliced into 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 pan, sauté the 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 a boil without stirring. Lower heat and simmer until most of the liquid's evaporated.
  • Add just enough water 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.


Calories: 957kcal