Igado
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
665 kcal
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Course
Main Course, Lunch, Dinner
Igado
Description
Igado features pork belly and pork liver strips cooked in annatto oil to give a subtle earthy color and flavor. The meat is sautéed with garlic and onion, then simmered in a mixture of water, vinegar, and soy sauce without stirring when vinegar is added, preserving the balance of acidity. Julienned carrots, radish, and bell peppers along with green peas add brightness and a slight crunch. The dish is simmered until liquids reduce and vegetables are tender but not mushy.
The result is a stew with tender pork and distinct layers of flavor, from savory soy to tangy vinegar, complemented by the freshness of vegetables. The combination of soy sauce, vinegar, and the bay leaf creates a fragrant and balanced broth that coats each ingredient.
Served with steaming hot rice, Igado makes a filling and traditional Filipino meal. Its sauce is ideal for soaking rice, enhancing every bite with its complex taste.
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 green peas thawed, frozen
- salt to taste
- black 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 55g | 85% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 311mg | 104% |
| Sodium | 697mg | 29% |
| Potassium | 694mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 20328IU | 407% |
| Vitamin C | 70mg | 78% |
| Calcium | 52mg | 5% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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