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Igado Recipe
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5 from 5 votes

Igado

This authentic Igado recipe is a delicious mix of pork liver, meat, and other innards plus some select vegetables simmered in a rich and flavorful spiced soy-vinegar blend. It is perfect with steamed rice for lunch or dinner.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Higado, Igado, Igado Recipe
Servings: 6
Calories: 665kcal
Author: Bebs

Ingredients

  • 3-4 tablespoon annatto oil or vegetable oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 500 grams pork belly cut into strips
  • 500 grams pork liver cut into strips
  • 2 ½ cup water
  • ¾ cup vinegar
  • ¼ cup soy sauce
  • 1 piece bay leaf
  • 1 medium carrot julienned
  • 1 small white radish julienned
  • 1 small green bell pepper julienned
  • 1 small red bell pepper julienned
  • ¾ cup frozen green peas thawed
  • salt to taste
  • pepper to taste

Instructions

  • Saute onion and garlic in annato oil. Add the liempo and cook until the pieces turn light brown then add the liver. Par-cook for three minutes and season to taste.
  • Pour in 1 ½ cup water. Let it boil then reduce the heat and simmer, uncovered until all liquids are almost gone. Turn the heat up to high, then add the vinegar. (Do not stir at any point during this stage.) Lower heat to medium once the acid from the vinegar diffuses. Stir briefly then remove the liver and set aside.
  • Add the soy sauce, bay leaves, carrots, white radish, and bell peppers. Cook for 2 minutes.
  • Add back the liver and pour about 1 cup water. Add the green peas and let them simmer until vegetables are cooked.
  • Turn the heat off and transfer it to a serving dish. Serve with steaming hot rice.

Video

Nutrition

Calories: 665kcal | Carbohydrates: 12g | Protein: 29g | Fat: 55g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 311mg | Sodium: 697mg | Potassium: 694mg | Fiber: 3g | Sugar: 5g | Vitamin A: 20328IU | Vitamin C: 70mg | Calcium: 52mg | Iron: 21mg