Keto Igado
Indulge in the rich and savory flavors of *Keto Igado*, a low-carb rendition of a classic Filipino dish that's perfect for those following a ketogenic lifestyle. This hearty recipe features tender pork tenderloin and flavorful pork liver, simmered in a medley of garlic, onion, bay leaves, and a tangy blend of soy sauce (or coconut aminos) and vinegar. Vibrant green beans and red bell peppers add a pop of color and texture while keeping the recipe nutrient-packed and keto-friendly. With just 15 minutes of prep and an hour of slow cooking, this one-pan dish is a comforting, protein-rich meal that pairs beautifully with cauliflower rice or a simple side salad. If you're looking for an easy Filipino-inspired low-carb dinner, this *Keto Igado* is a must-try!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 250 grams Pork liver
- 3 tablespoons Olive oil
- 5 cloves Garlic
- 1 medium Onion
- 150 grams Green beans
- 1 medium Red bell pepper
- 2 pieces Bay leaves
- 4 tablespoons Soy sauce (or coconut aminos for stricter keto)
- 3 tablespoons Vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the pork tenderloin into thin strips, about 1 inch in length.
Trim any tough membranes from the pork liver and slice it into small, even pieces.
Heat the olive oil in a large pan over medium heat.
Peel and mince the garlic cloves, then slice the onion thinly.
Add the garlic and onion to the hot oil and sauté until fragrant and soft, about 3-4 minutes.
Increase the heat to high and add the sliced pork tenderloin to the pan. Stir-fry until lightly browned, about 5 minutes.
Add the sliced pork liver to the pan and cook for an additional 3 minutes until it changes color.
Trim and cut the green beans into 2-inch pieces and thinly slice the red bell pepper.
Add the green beans, red bell pepper, bay leaves, soy sauce, and vinegar to the pan.
Stir well to combine all the ingredients. Bring the mixture to a simmer.
Cover the pan, reduce the heat to medium-low, and let it cook for about 30 minutes until the pork is tender.
Season with salt and black pepper to taste. Adjust soy sauce or vinegar if needed for added flavor.
Continue to cook uncovered for an additional 10 minutes until the liquid reduces and slightly thickens.
Remove from heat and discard the bay leaves.
Serve the Keto Igado hot, optionally garnished with sliced green onion or chives.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1092 mg | 364% | |
| Sodium | 6935 mg | 302% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 16.7 g | ||
| Protein | 199.3 g | 399% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 192 mg | 15% | |
| Iron | 66.9 mg | 372% | |
| Potassium | 4368 mg | 93% | |
*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.
