Igado: A Hearty Ilocano Pork and Liver Stew 2024

Introduction

Igado is a classic Filipino dish originating from the Ilocos region in the northern part of the Philippines. This savory and hearty stew is known for its unique combination of pork, liver, and vegetables, all simmered together in a tangy vinegar-based sauce. Igado is often considered a celebration dish, served during fiestas, family gatherings, and special occasions. The dish’s rich flavor profile, with its blend of salty, sour, and umami notes, makes it a favorite among many Filipinos. If you’re looking to explore traditional Filipino cuisine, igado is a must-try dish that showcases the depth and diversity of flavors in Ilocano cooking.

Try more recipe: Pork Adobo: The Quintessential Filipino Comfort Dish 2024

The Origins of Igado

Igado’s roots can be traced back to the Ilocos region, where the cuisine is known for its bold and flavorful dishes. The name “igado” is derived from the Spanish word “higado,” which means liver, reflecting the dish’s main ingredient. The Spanish influence on Filipino cuisine is evident in many dishes, and igado is no exception. Over time, Ilocano cooks adapted the Spanish dish to include local ingredients and flavors, resulting in the version we know today.

In Ilocano households, igado is a cherished recipe passed down through generations. It’s a dish that not only brings families together but also connects them to their cultural heritage. The use of liver and other offal in igado reflects the Filipino tradition of nose-to-tail cooking, where every part of the animal is utilized to create flavorful and satisfying meals.

Ingredients

To make a traditional Filipino igado, you will need the following ingredients:

• 500g pork tenderloin (cut into strips)
• 250g pork liver (cut into strips)
• 100g pork kidney (optional, cleaned and cut into strips)
• 2 medium potatoes (peeled and cut into strips)
• 1 large carrot (peeled and cut into strips)
• 1/4 cup soy sauce
• 1/4 cup vinegar (preferably cane vinegar)
• 4 cloves garlic (minced)
• 1 medium onion (chopped)
• 1 bell pepper (cut into strips)
• 2 bay leaves
• 1/2 tsp ground black pepper
• 1/4 cup green peas (optional)
• 2 tbsp cooking oil
• 1/2 cup water (for simmering)
• Salt to taste

• Pork heart (for added flavor)
• Pork lungs (for a more authentic version)
• Chili peppers (for a spicy kick)

Preparation Steps

Step 1: Preparing the Pork and Liver

Start by preparing the pork tenderloin, liver, and kidney (if using). Cut the pork tenderloin into thin strips, about 2-3 inches long. For the liver, make sure to clean it thoroughly under cold water before slicing it into similar-sized strips. If you’re using pork kidney or heart, clean them well and cut them into thin strips as well.

In a bowl, combine the pork tenderloin and liver. Add the soy sauce and ground black pepper, and mix well to ensure the meat is evenly coated. Let the meat marinate for at least 30 minutes to an hour. Marinating the pork and liver helps to tenderize the meat and infuse it with flavor.

Step 2: Preparing the Vegetables

While the meat is marinating, prepare the vegetables. Peel and cut the potatoes and carrots into strips, similar in size to the pork. Chop the onion and mince the garlic. Cut the bell pepper into strips, and set all the vegetables aside.

The combination of potatoes, carrots, and bell peppers adds color, texture, and flavor to the dish. The vegetables help to balance the richness of the liver and pork, creating a well-rounded stew.

Step 3: Sautéing the Aromatics

In a large pan or wok, heat the cooking oil over medium heat. Add the minced garlic and chopped onion, and sauté until they become soft and fragrant. The garlic and onion serve as the base of the dish, adding depth and aroma to the stew.

Once the onions are translucent, add the marinated pork tenderloin to the pan. Sauté the pork until it is lightly browned on all sides. Browning the pork helps to lock in its juices and enhances its flavor.

Step 4: Adding the Liver and Kidney

After the pork is browned, add the pork liver (and kidney, if using) to the pan. Stir-fry the liver with the pork for a few minutes, just until the liver starts to change color. Be careful not to overcook the liver at this stage, as it can become tough and grainy.

The liver adds a distinct richness to the dish, which is balanced by the tangy vinegar sauce. If you’re using pork heart or lungs, add them at this point and cook them briefly with the pork and liver.

Step 5: Simmering the Igado

Once the liver is partially cooked, add the vinegar and bay leaves to the pan. Let the vinegar simmer for a few minutes without stirring. This allows the vinegar to cook off its raw, acidic taste, leaving behind a mellow, tangy flavor.

After simmering the vinegar, add the water to the pan and bring the mixture to a boil. Reduce the heat to low and let the igado simmer for about 20-30 minutes, or until the pork is tender and the sauce has reduced slightly. The key to a good igado is in the simmering process, which allows the flavors to meld together and the meat to become tender.

Step 6: Adding the Vegetables

While the igado is simmering, fry the potatoes and carrots in a separate pan until they are lightly golden and tender. Frying the vegetables separately helps to retain their texture and prevents them from becoming mushy in the stew.

Once the vegetables are cooked, add them to the simmering igado along with the bell peppers and green peas (if using). Stir gently to combine the vegetables with the meat and sauce. Let the igado cook for another 5-10 minutes, just until the vegetables are heated through and the flavors have melded together.

Step 7: Final Touches

Before serving, taste the igado and adjust the seasoning as needed. You can add a bit more soy sauce for saltiness or a splash of vinegar for extra tang. If the sauce is too thick, you can thin it out with a little water. Conversely, if the sauce is too thin, let it simmer a bit longer to reduce and thicken.

Igado is best served hot, with a side of steamed white rice. The rice helps to soak up the flavorful sauce, making each bite a perfect combination of tender pork, rich liver, and tangy sauce.

Variations of Igado

While the traditional igado recipe calls for pork tenderloin, liver, and kidney, there are several variations you can try to suit your taste preferences:

• Chicken Igado: Substitute the pork with chicken thighs and chicken liver for a lighter version of the dish. The cooking process is similar, but the chicken will cook faster than pork.

• Spicy Igado: Add sliced chili peppers or a pinch of chili flakes to the dish for a spicy kick. The heat from the chili will contrast nicely with the rich and tangy flavors of the igado.

• Vegetarian Igado: Omit the meat entirely and use tofu or tempeh as a protein substitute. Load up on vegetables like potatoes, carrots, bell peppers, and green beans to create a hearty and nutritious vegetarian version of the dish.

Tips for Making the Perfect Igado

• Use fresh ingredients: Fresh pork, liver, and vegetables are key to making a flavorful and satisfying igado. If possible, buy your ingredients from a local market to ensure freshness.

• Don’t overcook the liver: Liver can become tough and grainy if overcooked, so be sure to cook it just until it changes color. The liver will continue to cook as the igado simmers.

• Fry the vegetables separately: Frying the potatoes and carrots separately helps to retain their texture and flavor. If you add them directly to the stew, they may become too soft and lose their shape.

Conclusion

Igado is more than just a pork and liver stew; it’s a celebration of Ilocano culinary tradition and Filipino heritage. Its rich, tangy sauce, tender meat, and vibrant vegetables make it a dish that is both comforting and satisfying. Whether you stick to the classic recipe or experiment with different variations, including the creamy and spicy Bicolano version, igado is sure to become a favorite in your kitchen. So, gather your ingredients, take your time, and enjoy the process of making this delicious and hearty Filipino dish.