How To Make Igado
Loaded with pork tenderloin and kidney, this igado or Filipino pork liver stew serves tender cuts of meat in a rich vinegar-soy sauce mix.
Prep:
10 mins
Cook:
45 mins
Total:
55 mins
Ingredients
- 2 lbs pork tenderloin, sliced into 2-inch strips
- ½ lb pig's liver
- ½ lb pig's kidney
- 1½ cups green peas
- 1 carrot, cut into strips
- 1 tbsp garlic, minced
- 1 onion, diced
- 1 red bell pepper, cut into strips
- 3 dried bay leaves
- 6 tbsp soy sauce
- 5 tbsp vinegar
- 1¼ cups water
- 2 tbsp cooking oil
- salt and pepper, to taste
Instructions
-
Heat the cooking pot and pour in the cooking oil.
- When the oil is hot enough, sauté the garlic and onions.
- Add the pork tenderloin and continue cooking until the color of the outer part turns light brown.
-
Pour in the soy sauce and water then simmer until the pork is tender.
- Add the pig’s kidney, dried bay leaves, salt, and pepper and cook for 10 to 15 minutes.
- Add the pig’s liver and vinegar then simmer for another 10 minutes.
-
Put in the carrots and simmer for 3 minutes.
- Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.
-
Transfer to a serving plate then serve. Enjoy!
Nutrition
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