Igado Recipe

Name: Lina's Filipino Marketplaces Igado Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 kg pork loin or pork shoulder, cut into 1/2–3/4-inch cubes; 250 g pork liver, trimmed and cut into 1/2-inch strips; 3 tbsp soy sauce; 2 tbsp apple cider vinegar (or cane vinegar); 4 cloves garlic, minced; 1 tsp black pepper, ground; 1 tsp salt; 3 tbsp vegetable oil (for frying/sautéing); 1 pc onion, medium, thinly sliced; 4 cloves garlic, crushed; 1 cup green peas (fresh or frozen); 1 cup carrots, julienned or thinly sliced; 1 pc red bell pepper, julienned (optional); 1 cup water or low-sodium chicken stock; 1 tsp fish sauce (patis), optional; 1 tsp whole black peppercorns (optional); 2 pc bay leaves; 1 tsp sugar; 1 tsp freshly ground black pepper

Inspired by Lina's Filipino Marketplace

Time1h 10m

Serves4

Make Igado Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Marinade

2.2 lb (1 kg) pork loin or pork shoulder, cut into 1/2–3/4-inch cubes

8.82 oz (250 g) pork liver, trimmed and cut into 1/2-inch strips

3 tbsp Aged soy sauce

2 tbsp apple cider vinegar (or cane vinegar)

4 cloves Garlic, minced

1 tsp black pepper, ground

1 tsp Celtic sea salt

Vegetables and Aromatics

3 tbsp vegetable oil (for frying/sautéing)

1 pc onion, medium, thinly sliced

4 cloves garlic, crushed

1 cup green peas (fresh or frozen)

1 cup carrots, julienned or thinly sliced

1 pc red bell pepper, julienned (optional)

Sauce and Finish

1 cup water or low-sodium chicken stock

1 tsp fish sauce (patis), optional

1 tsp whole black peppercorns (optional)

2 pc bay leaves

1 tsp sugar

1 tsp freshly ground black pepper

Method

Pork and Marinade

Marinate pork

Place the cubed pork in a bowl. Add soy sauce, apple cider vinegar, minced garlic, ground black pepper and 1 tsp salt. Toss to coat, cover, and marinate for at least 30 minutes, up to 2 hours in the refrigerator. Reserve the pork liver to be added later (do not marinate liver for more than 15–20 minutes to avoid toughening).

Pat the pork pieces dry with paper towel before cooking; reserve marinade.

Vegetables and Aromatics

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork cubes in a single layer (you may need to do this in batches) and brown on all sides, about 6–8 minutes total. Transfer browned pork to a plate and set aside.

Add another tablespoon of oil to the same pan. Sear the pork liver strips quickly, 1–2 minutes per side, until just browned but still slightly pink inside. Remove liver to a separate plate (it will finish cooking later).

Add the remaining tablespoon of oil to the pan. Sauté the sliced onion until translucent, about 3–4 minutes. Add the crushed garlic and cook 30–45 seconds until fragrant but not burnt.

Stir in the carrots and bell pepper (if using) and cook 2–3 minutes to begin softening. Add the green peas and cook another 1–2 minutes. Push the vegetables to the side of the pan to make space for returning meat.

Sauce and Finish

Return the browned pork (and any reserved juices) to the pan with the vegetables. Pour in the reserved marinade and the cup of water or chicken stock. Add bay leaves, whole peppercorns (if using), and 1 teaspoon sugar. Bring to a gentle boil, then reduce heat to low, cover, and simmer 20–25 minutes until pork is tender and sauce has slightly reduced. Stir occasionally and skim any foam or excess oil.

Add the seared liver to the pan during the last 5 minutes of simmering so it cooks through but doesn't become tough. Stir gently to combine.

Taste the sauce and adjust seasoning with fish sauce (if using), additional soy sauce, salt, and freshly ground black pepper to taste. Remove bay leaves before serving.

If you prefer a thicker glaze, simmer uncovered for 3–5 minutes to reduce further, stirring so the sauce coats the pork and vegetables. Serve hot with steamed white rice.