Pork Igado

Igado is one of the popular Ilokano dish that consists of pork meat and pork innards like liver, heart and kidneys. In my opinion it is similar to preparing a kilawin or ceviche dish which is usually done in fish. But since the pork is not safe to be eaten raw because of the parasites still on the meat, it has to be well cooked. Before cooking pork igado, you have to marinate the pork and innards in vinegar. Aside from pork igado, there are also other variation like the beef igado and chicken igado.

To cook pork igado; Marinate the liver in vinegar. Saute the garlic in oil until reddish brown. Stirring constantly add the pig’s heart, kidney and liver (with the vinegar ). Add the soy sauce and simmer until tender and the sauce thickens. Then add the green peas and chili peppers until cooked.

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5 from 2 votes

How to Cook Pork Igado

Igado is one of the popular Ilokano dish that consists of pork meat and pork innards like liver, heart and kidneys.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Pork Recipe

Cuisine: Filipino

Servings: 2 Servings

Calories: 236kcal

Author: Manny

Ingredients

• 1/2 cup pork liver
• 1/2 cup pig's heart
• 1/2 cup pig's kidney
• 2 tbsp. green peas gisantes
• 1/2 cup vinegar sukang iloko
• 1/2 cup soy sauce
• 1/4 cup red chili peppers
• 1 tbsp. minced garlic
• Cooking oil
• Salt to taste

Instructions

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How to cook igado:

• Marinate the liver in vinegar. Saute the garlic in oil until reddish brown.
• Stirring constantly add the pig's heart, kidney and liver (with the vinegar ).
• Add the soy sauce and simmer until tender and the sauce thickens.
• Then add the green peas and chili peppers until cooked. Serve hot.