Igado

Igado
Igado is an Ilokano dish that is close to adobo. It is made up of pork meat, liver, heart and kidney. There is no problem in buying pork liver how ever buying the heart and kidney is most of the time not available or it is sold together with the lungs and other internal parts for bopis.

Igado Recipe

But you could always cook Igado using pork meat and liver if the heart and kidney are not available. Igado is a specialty dish of the Ilokanos. It is cooked a little saltier, with vinegar and nearly dry for the reason that it has to have a longer shelf life.

Pork Igado Traditional Version, Classic Ilocano Igado

Chicken Igado, Ilocano Igado recipe

See other Igado recipes; 

Igado with Pineapple and Mushroom
Igado the Day After 
Igado with Isaw 
Igado with Olives 
Beef Igado 
Chicken Igado 
Dinaldalem, Pork Liver in Vinegar and Soy Sauce 

Ilocano Igado

Here is the recipe of my Igado.

Ingredients:

1/2 k. pork, slice thinly
1/4 k. liver, slice thinly, rinsed,  marinate in 1/4 c. vinegar
1/4 k. heart and kidney, slice thinly, if available
1 medium size onion, peeled, chopped
1/2 head garlic, peeled, chopped
1 small can chick peas, drained
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. peppercorns
2-3 pcs. bayleaf
sugar optional
salt

Cooking procedure:

In a casserole, sauté garlic and onions. Add pork, soy sauce stir cook until golden brown. Add vinegar, lower heat and cook uncovered for 3 to 5 minutes. Add 3 cups of water, peppercorns and bay leaf simmer for 15 to 20 minutes or until pork is tender. Add in liver and cook for another 5 to 10 minutes or until sauce thickens and almost dry. Season with salt and sugar to taste. Add chick peas and cook for another 1 minute. Serve with a lot of rice.

Comments

  1. AnonymousJune 22, 2008 at 12:06 PM

    I tried your Igado recipe and it didn't come out right. The sauce wasn't thickening. It became adobo-like.

    ReplyDelete
  2. AnonymousJune 23, 2008 at 1:29 AM

    Hi anonymous, Thank you for trying the recipe. My igado is almost similar to adobo, I think you are almost there. The sauce was supposed to be reduced to almost dry which will result an oily but not so thick sauce and you are right adobo like. Not unless you want the sauce similar to menudo then it should be thicken with little cornstarch.

    ReplyDelete
  3. AnonymousJune 24, 2008 at 4:10 AM

    eto po bang igado maari lutuin khit alang liver at kidney?
    mejo maiiba lasa pero ittry ko pa rin at klangan ko din iadjust measurement ng ibang ingredients.
    gusto ko din subukan recipe na to, tenks po ng marami.

    ReplyDelete
  4. AnonymousJune 24, 2008 at 11:02 PM

    hi toni,kidney pwedeng wala pero liver ang nagpapalasa sa igado otherwise parang adobo ang mangyayari.

    ReplyDelete
  5. AnonymousMay 20, 2009 at 1:19 AM

    Use high heat! No chick peas, it will spoil easily. No sugar, raisins if prefer on having hint of sweetness. Oily, yes it will and this is food is a no no for a person who has gout or any heart related disease. No cornstarch please! Cutting down the water will do the trick.

    ReplyDelete
  6. jcsJune 24, 2009 at 11:18 AM

    hi anonymous im frm batac ilocos norte,igado suppose to be dry.we dont use chic peas but gisantes in a can,you can use frozen peas i like the green color as an ilocana we use red bell pepper cut into strips.use the given recipe and combine all together to marinate the meat, saute with garlic & shallots then add the marinated meat,at this time dont add water let the marinade cook the meat, lower the heat and cover simmer until the meat is tender adjust the seasoning,when the meat is tender add lastly the bell pepper and green peas stir ,and serve never thicken with cornstarch.enjoy!

    ReplyDelete
  7. ut-manJune 30, 2009 at 1:00 AM

    Thanks jcs...

    ReplyDelete
  8. AnonymousJuly 23, 2009 at 4:34 PM

    got it right i fink. LOL. but i added some more soy sauce but everything is ryt, and the sauce wosz think

    ReplyDelete
  9. AnonymousJuly 15, 2010 at 3:35 AM

    I don't like the internal part , can I use liver spread instead?

    ReplyDelete
  10. ut-manJuly 15, 2010 at 5:59 PM

    I have not tried it, its a good idea.

    ReplyDelete
  11. AnonymousAugust 20, 2010 at 5:15 PM

    other igado recipe i made before is to marinate the pork,liver into soy sauce,then let the pork boil with the marinade,set aside the liver.Add water as if required until the pork is tender.Saute garlic,put the pork and liver,add in the red and green bell peppers...simmer till thickens...

    ReplyDelete
  12. ut-manAugust 20, 2010 at 6:34 PM

    Thanks for sharing your version. :)

    ReplyDelete
  13. AnonymousSeptember 21, 2010 at 11:26 PM

    can i add some potatoes, red bell pepper and carrots which are cut into strips? can it still be called igado? :)

    thank you

    ReplyDelete
  14. ut-manSeptember 24, 2010 at 7:37 PM

    Any one can have their versions but this is the recipe i learned from my grandparents.

    ReplyDelete
  15. AnonymousJanuary 3, 2011 at 4:08 PM

    is it okay if i won't put bayleaf? or mas masarap kung meron?

    ReplyDelete
  16. ut-manJanuary 3, 2011 at 4:15 PM

    Kong hindi mo gusto and ang lasa ng bayleaf/laurel or nakalimutan mong bumili ay OK lang,if fresh ang pork liver.

    ReplyDelete
  17. bhennyapJanuary 27, 2011 at 3:57 AM

    Hi bro. ut-man, I'd like to share my Dad's recipe(retired Navy chef)similar to this Liver recipe of yours: "LIVER(Ox, Beef, or Pork) in Soy Sauce".
    1/2 k. Liver, sliced
    1/2 cup soy sauce
    4 tbsp. kalamansi juice (or lemon juice)
    6 slices bacon
    1/2 head garlic, peeled, sliced in half(I like to bite on my garlic whole & just slightly cooked)
    2 cups onions, sliced into rings
    1/2 tbsp. peppercorns

    Marinate liver in soy sauce and kalamansi juice. Pan fry bacon and set aside to drain. In the fat, saute garlic and onions: set aside. Cook liver in the remaining fat in the same skillet (2 to 3 minutes each side). Add remaining marinade/sauce and simmer for another minute. Transfer to serving dish and topped with sauteed garlic, onions, and slightly crispy bacon. Serve with rice.
    *** Cooking process only took less than 15 minutes. Thanks bro ut-man for letting me share my Dad's recipe.

    ReplyDelete
  18. AnonymousMay 3, 2012 at 9:35 PM

    Lagan po ninyo ng tomato sauce para maging thick ang sauce at para mabango lagyan din ng red bell pepper or Omor.

    ReplyDelete
  19. UT-ManJuly 27, 2012 at 8:17 PM

    Hi Omor,
    Salamat sa input..

    ReplyDelete

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