Igado Recipe

Igado Recipe


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


  • 2 lbs pork tenderloin, sliced into 2-inch strips
  • ½ lb pig's liver
  • ½ lb pig's kidney
  • 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
  • cups water
  • 2 tbsp cooking oil
  • salt and pepper, to taste


  1. Heat the cooking pot and pour in the cooking oil.

  2. When the oil is hot enough, sauté the garlic and onions.
  3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown.
  4. Pour in the soy sauce and water then simmer until the pork is tender.

  5. Add the pig’s kidney, dried bay leaves, salt, and pepper and cook for 10 to 15 minutes.
  6. Add the pig’s liver and vinegar then simmer for another 10 minutes.
  7. Put in the carrots and simmer for 3 minutes.

  8. 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.
  9. Transfer to a serving plate then serve. Enjoy!


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