Ingredients

  • Serves 6 people
  • 350 g pork shoulder (or belly), sliced into strips 

    350 g pork liver, sliced into thin strips 

    45 ml cooking oil 

    3 g annatto powder (or achuete powder)

    1 medium onion, chopped 

    4 cloves garlic, minced 

    5 g salt 

    2 g black pepper 

    400 ml water 

    60 ml soy sauce 

    120 ml cane vinegar

    2 bay leaves 

    1 medium carrots, julienned 

    1 green bell pepper, julienned 

    1 red bell pepper, julienned 

    10 g brown sugar

Igado (Pork and Liver Ragout)
Recipe Courtesy of
Asian Food Network

Igado (Pork and Liver Ragout)

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Igado is a traditional dish originating from the Ilocos region in the Philippines. Served during special occasions, Igado comes from the Ilocano word “Higado” which means liver. Pork liver, of course, is the main feature of this dish and is sliced into thin strips before it is cooked in a vinegar and soy mixture together with pork shoulder (or belly). While the liver can be an acquired taste for some, Igado is still considered to be popular amongst Filipinos and is best served with rice.
  • Medium
  • 15 min
  • 35 min
  • 15 min
  • 3 steps
  • 16 Ingredients
  • Medium
  • 3 steps
  • 16 Ingredients
  • 15 min
  • 35 min
  • 15 min

Instructions

  1. Saute the pork

    • Heat 45ml cooking oil over medium heat in a pan. 
    • Stir 3g annatto powder for 1 minute and allow it to dissolve. 
    • Saute sliced onions and garlic for 3 to 5 minutes, until limp.
    • Next, add 350g pork strips and 350g liver and allow it to cook for 5 minutes. 
    • Season with salt and pepper.
    Saute the pork


  2. Make the broth

    • Pour 400ml water, 60ml soy sauce and 120ml cane vinegar and add in 2 pcs bay leaves. 
    • Without stirring, allow it to simmer until the dish is almost dry for 12 to 15 minutes.
    Make the broth


  3. Add vegetables

    • After 15 minutes, add the sliced carrots and bell peppers. Stir briefly and cover the pan with a lid and allow it to cook for 5 minutes.
    • Next, add brown sugar and cook for another 5 minutes.
    Add vegetables


Garnish and Serve!

Garnish it with more bell peppers and pair it with rice before serving.

Garnish and Serve!
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    Ingredients
    • Serves 6 people
    • 350 g pork shoulder (or belly), sliced into strips 

      350 g pork liver, sliced into thin strips 

      45 ml cooking oil 

      3 g annatto powder (or achuete powder)

      1 medium onion, chopped 

      4 cloves garlic, minced 

      5 g salt 

      2 g black pepper 

      400 ml water 

      60 ml soy sauce 

      120 ml cane vinegar

      2 bay leaves 

      1 medium carrots, julienned 

      1 green bell pepper, julienned 

      1 red bell pepper, julienned 

      10 g brown sugar

    Nutrition
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