Mastering Igado: A Filipino Classic! #filipinofood #cooking #foodvlog #shorts #foodie #musttryfood - Video

Mastering Igado: A Filipino Classic!

Discover the rich flavors of Pork Igado, a beloved Ilocano dish that's a must-try for any Filipino food enthusiast! In this video, we’ll guide you through every step of preparing this delectable stew, showcasing tender pork, savory liver, and vibrant veggies simmered in a tangy soy sauce and vinegar blend. Perfect for lunch or dinner, Igado is not only delicious but also a fantastic make-ahead meal that keeps well in the fridge!

Join us as we share valuable cooking tips to ensure your liver remains tender and the sauce is perfectly thickened. Don't forget to like and share this video if you enjoyed it!

#FilipinoCuisine #PorkIgado #IlocanoRecipes #Foodie #CookingTutorial

Igado (or higado) is a Filipino pork dish originating from the Ilocos Region in the Philippines. Its name means "liver" in Spanish for which it features, although it may include other pork meats and offal also.

The pork―liver, meat, and offal―are sliced into tiny pieces and simmered with bell pepper and green peas, producing a dish often likened to the menudo. Unlike menudo, igado typically uses soy sauce (or patis) and vinegar rather than tomato sauce. Also, potatoes and carrots are optional.

The dish was a favorite of Elpidio Quirino, an Ilocano, and sixth president of the Philippines.

Pork Igado is an Ilocano stew made of strips of liver and pork tenderloin braised in a tangy and savory soy sauce-vinegar mixture and spices such as garlic, onions, and bay leaves.

Other innards such as kidney and heart are also common additions, as well as green peas and bell peppers. Although this pork and liver dish is usually associated with pork menudo due to a few common ingredients, it's closer in taste to adobo and very similar to the Kapampangan kilayin.

Cooking tips
I prefer the lean tenderloin in this recipe, but feel free to swap with pork belly or Boston butt if you prefer fattier meat.
Cut the pork and liver in uniform strips to ensure even cooking.
Allow the vinegar marinade to boil uncovered and undisturbed for a few minutes before adding the water to cook off the strong acid taste.
Do not overcook the liver and add during the last 4 to 5 minutes of cook time to keep from turning tough and chewy. The "blood" in the liver will help naturally thicken the sauce.
Pepper is an important flavor component of this pork and liver stew so make sure to generously season with freshly-cracked pepper. You can also add chopped finger chilies (siling haba) if you like a bit of heat.

How to serve and store
Enjoy Igado as a main dish for lunch or dinner with steamed rice.
Due to the use of vinegar, this stew keeps well and is a great make-ahead dish. Store in a container with a tight-fitting lid and refrigerate for up to 3 days.
Reheat in the microwave or in a saucepan over medium heat until completely warmed through.

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

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.

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