Friday, October 2, 2009


At first, I was wondering what Igado was. I was not familiar with it since it is an Ilokano dish. It is similar to adobo though which I am very familiar with. Igado is made up of pork meat, liver, heart and kidney. You may use all meat if you don't want the internal organs. It tastes good with liver though. I like it.

1/2 k. pork, slice thinly
1/4 k. liver, slice thinly, marinate in 1/4 c. vinegar
1/4 k. heart and kidney, slice thinly, if available
1 medium size onion, chopped
1/2 head garlic, chopped
1 small can chick peas
1/2 c. vinegar
1/4 c. soy sauce
2 tbsp. peppercorns

In a casserole, sauté garlic and onions. Add pork, soy sauce stir cook until golden brown. Add vinegar, lower heat and cook uncovered for 3-5 minutes. Add 3 c. water, peppercorns and bay leaf simmer for 15-20 minutes or until pork is tender. Add in liver and cook for another 5-10 minutes or until sauce thickens and almost dry. Season with salt and sugar to taste. Add chick peas and cook for another 1 minute. Serve with a lot of rice.

No comments: