IGADOO

Talking about FILIPINO dishes, Igado is one of the many I learn how to cook from my brother in-law.  Igado is an Ilocano dish made from pork tenderloin and pig’s internal organs.  

Since liver is the main ingredient of this recipe,my bro-inlaw told me some tips in cooking: 1)liver should be partially frozen when cut into strips, and washed with water. 2) to make the liver tender is to cook it in medium-low fire.

Here are the other ingredients and the steps on how to cook.

INGREDIENTS

1/2 kilo pork tenderloin, cut into strips
3/4 kilo Pork liver, cut into strips
1 cups green peas
1 medium-sized carrot
5 pcs garlic cloves
1 medium-sized onion
1 large red bell pepper
5 pieces dried bay leaves
7 tablespoons soy sauce
1/2 cup vinegar
1 cup water
2 tablespoons cooking oil
Salt and pepper to taste

DIRECTIONS

1. Soak pork liver in vinegar.  Set aside.  
2. Cut into strips the following: ginger, carrots, bell pepper.
3. chop the medium size onion
4. Mince the garlic.
5. In a large frying pan, sauté the garlic and onions, and ginger.
6. Add the pork tenderloin and fry it until the color of the pork turns light brown.
7. Add the soy sauce and water then simmer until the pork is tender.
8. Add dried bay leaves, salt, and pepper and simmer for 2 minutes.
9. Add the soaked pork liver in vinegar then simmer for another 10 minutes.
10. Add carrots and simmer.
11. Then add green peas and red bell pepper and simmer for another 3 minutes.
12. Best served with hot steamed rice

Enjoy eating!!!  :-)