Servings
Font
Back
4.5 from 93 votes

Igado

Igado made with pork tenderloin, green peas, and bell peppers in a savory sauce for an easy weeknight dinner. This Ilocano stew is hearty, flavorful, and delicious with steamed rice. 

Prep Time
15 mins
Cook Time
15 mins
Marinating
20 mins
Total Time
1 hr 20 mins
Servings: 4 Servings
Calories: 375 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 1 pound pork tenderloin, cut into ½ inch strips
  • ½ cup vinegar
  • ¼ cup soy sauce
  • 1 onion, peeled and sliced thinly
  • 2 bay leaves
  • ½ teaspoon peppercorns, cracked
  • 4 garlic, peeled and minced
  • 1 tablespoon canola oil
  • 1 small red bell pepper, cored, seeded, and sliced into strips
  • 1 cup water
  • 1 pound beef liver, cut into ½ inch strips
  • ½ cup frozen green peas, thawed
  • salt to taste

Instructions

    Cup of Yum
  1. In a bowl, combine pork strips, vinegar, soy sauce, onions, garlic, bay leaves, and peppercorns. Marinate for about 15 to 20 minutes.
  2. Drain meat from marinade, squeezing excess liquid. Reserve marinade and aromatics.
  3. In a pan over medium-high heat, heat oil. Add bell peppers and cook for about 30 seconds. Remove and set aside.
  4. In the pan, add pork and cook, stirring occasionally, until color changes.
  5. Add onions, garlic, peppercorns, and bay leaves (from marinating pork) and cook until softened and pork is lightly browned.
  6. Add reserved marinade and bring to a boil, uncovered and without stirring, for about 4 to 5 minutes. 
  7. Add water and bring to a boil.
  8. Lower heat, cover, and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced. 
  9. Add liver, stirring gently to combine, and continue to cook for about 4 to 5 minutes or until liver is cooked through and sauce is thickened. 
  10. Add green peas and cook for about 2 to 3 minutes or until heated through. 
  11. Add bell peppers and continue to cook for another 1 to 2 minutes or until tender yet crisp.
  12. Season with salt to taste. Serve hot.

Notes

  • Allow the vinegar marinade to boil uncovered and undisturbed for a few minutes before adding the water to cook off the strong acid taste.

Nutrition Information

Calories 375kcal (19%) Carbohydrates 13g (4%) Protein 49g (98%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 385mg (128%) Sodium 954mg (40%) Potassium 990mg (28%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 20230IU (405%) Vitamin C 49.7mg (55%) Calcium 32mg (3%) Iron 7.6mg (42%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 13g 4%
Protein 49g 98%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 385mg 128%
Sodium 954mg 40%
Potassium 990mg 21%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 20230IU 405%
Vitamin C 49.7mg 55%
Calcium 32mg 3%
Iron 7.6mg 42%

* Percent Daily Values are based on a 2,000 calorie diet.