Igado
Indulge in the rich and savory flavors of Igado, a classic Filipino dish from the Ilocos region that's perfect for family meals and festive gatherings. This hearty recipe features tender pork belly and pork liver simmered in a robust blend of soy sauce, vinegar, and aromatic spices like garlic and bay leaves, creating a symphony of tangy and umami-rich flavors. Enhanced by vibrant vegetables such as carrots, green peas, and red bell peppers, Igado offers a delightful balance of textures and colors that instantly elevate your dining experience. With its straightforward preparation and traditional ingredients, this one-pot dish is a crowd-pleaser best served alongside steamed rice to soak up its flavorful sauce. Perfect for those seeking authentic Filipino comfort food, Igado is a feast for both the palate and the soul.
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Recipe Information
Ingredients
- 500 grams pork belly
- 250 grams pork liver
- 2 tablespoons cooking oil
- 1 large onion
- 4 cloves garlic
- 2 pieces bay leaves
- 0.5 cup soy sauce
- 0.25 cup vinegar
- 1 cup water
- 1 cup green peas
- 2 medium carrots
- 1 medium red bell pepper
- to taste salt
- to taste black pepper
Instructions
Slice the pork belly into thin strips, and do the same with the pork liver. Set aside.
Peel and finely chop the onion and garlic. Cut the carrots into strips and the red bell pepper into thin slices.
Heat the cooking oil in a large skillet or wok over medium heat.
Add the garlic and onion, sauté until the onion becomes translucent.
Add the pork belly strips to the pan. Cook while stirring occasionally until the meat is lightly browned.
Mix in the pork liver and continue frying for about 2-3 minutes.
Pour in the soy sauce and water. Add the bay leaves. Stir well and let it cook for about 15 minutes.
Add vinegar but do not stir. Allow it to simmer for another 10 minutes.
Add the green peas, carrot strips, and red bell pepper. Stir to combine all the ingredients.
Season with salt and black pepper to taste.
Continue to simmer for another 5-10 minutes, or until the vegetables are tender and the sauce has slightly thickened.
Remove from heat and serve hot with steamed rice.
Nutrition Facts
Calories |
3659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.3 g | 393% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 7630 mg | 332% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 29.2 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 278 mg | 21% | |
| Iron | 65.8 mg | 366% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
