Igado
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
45 mins
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Marinating
20 mins
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Total Time
1 hr 20 mins
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Servings
4 Servings
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Calories
375 kcal
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Course
Main Course
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Cuisine
Filipino
Igado
Description
The Igado recipe starts by marinating pork strips in a mixture of vinegar, soy sauce, onions, garlic, bay leaves, and cracked peppercorns, infusing the meat with tangy and savory flavors. After marinating, the pork is browned in oil with bell peppers to add sweetness and texture. The marinade is then returned to the pan and boiled uncovered to mellow acidity before adding water and simmering the pork until tender and the liquid reduces.
Beef liver slices are added in the final cooking stages to maintain tenderness, as overcooking liver can cause toughness. Green peas are stirred in last to provide a subtle sweetness that balances the savory meats and sauce. The dish finishes with a thickened, flavorful sauce accented by the marinated aromatics, creating a complex yet approachable Filipino stew.
Igado is typically served with steamed rice, which complements its rich and tangy sauce. The vinegar’s acidity helps cut through the richness of the meats, while the bell peppers and peas add color and mild sweetness.
A key tip in this recipe is to boil the vinegar marinade uncovered without stirring before adding water, which helps to cook off the harsh acidity, resulting in a smoother sauce flavor.
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 leaf
- ½ teaspoon peppercorn cracked
- 4 garlic peeled and minced
- 1 tablespoon canola oil
- 1 red bell pepper small, cored, seeded, sliced into strips
- 1 cup water
- 1 pound beef liver cut into ½ inch strips
- ½ cup green peas frozen, thawed
- salt to taste
Instructions
- In a bowl, combine pork strips, vinegar, soy sauce, onions, garlic, bay leaves, and peppercorns. Marinate for about 15 to 20 minutes.
- Drain meat from marinade, squeezing excess liquid. Reserve marinade and aromatics.
- In a pan over medium-high heat, heat oil. Add bell peppers and cook for about 30 seconds. Remove and set aside.
- In the pan, add pork and cook, stirring occasionally, until color changes.
- Add onions, garlic, peppercorns, and bay leaves (from marinating pork) and cook until softened and pork is lightly browned.
- Add reserved marinade and bring to a boil, uncovered and without stirring, for about 4 to 5 minutes.
- Add water and bring to a boil.
- Lower heat, cover, and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced.
- 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.
- Add green peas and cook for about 2 to 3 minutes or until heated through.
- Add bell peppers and continue to cook for another 1 to 2 minutes or until tender yet crisp.
- Season with salt to taste. Serve hot.
Notes
- Boiling the vinegar marinade uncovered without stirring helps reduce its strong acidic taste before simmering the pork.
- Add liver towards the end of cooking to prevent it from becoming tough.
- Serve Igado with steamed rice to balance its rich and tangy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 375 kcal
% 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.
User Reviews
Overall Rating
4.5
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