Low Fat Igado
Delight in the flavors of *Low Fat Igado*, a healthier twist on the beloved traditional Filipino dish. This recipe swaps out fatty pork cuts for lean pork shoulder and balances the richness of pork liver with vibrant vegetables like green peas, carrots, and bell peppers. Cooked with just a tablespoon of canola oil and seasoned with low-sodium soy sauce, vinegar, and aromatic bay leaves, this dish offers all the savory goodness of classic Igado with a lighter, heart-friendly profile. Perfectly simmered to tender perfection, this guilt-free, one-pot wonder pairs beautifully with steamed rice for a wholesome and satisfying meal. Ideal for busy weeknights or family gatherings, this lighter version of Igado is both delicious and easy to prepare, proving that comfort food can also be nutritious.
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Recipe Information
Ingredients
- 500 grams lean pork shoulder
- 200 grams pork liver
- 1 tablespoon canola oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium green bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup green peas
- 0.25 cup soy sauce, low sodium
- 0.25 cup vinegar
- 2 cups water
- 2 bay leaves
- 0.5 teaspoon black pepper, ground
- 0.5 teaspoon salt
Instructions
Begin by slicing the lean pork shoulder into thin strips, about the size of matchsticks. Do the same with the pork liver. Set aside.
Heat the canola oil in a large pot over medium heat. Once hot, add the minced garlic and sauté until golden brown and aromatic, about 1 minute.
Add the chopped onion and cook until transparent, about 2 minutes.
Increase the heat to medium-high and add the sliced pork shoulder to the pot. Stir-fry until the pork is no longer pink, approximately 5 minutes.
Add the pork liver to the pot and continue cooking for another 3-4 minutes until the liver has browned.
Pour in the low sodium soy sauce and vinegar. Do not stir. Allow it to simmer for about 3 minutes.
Add water, bay leaves, black pepper, and salt. Stir the mixture and bring it to a boil.
Once boiling, reduce the heat to low and let it simmer for about 20 minutes, covered, until the pork becomes tender.
After 20 minutes, add the green bell pepper, carrot, and green peas. Stir to combine and cover. Cook for an additional 10 minutes.
Remove the bay leaves before serving. Adjust the seasoning with additional salt and pepper if needed.
Serve hot with steamed rice or your preferred side dish.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 18.6 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 225 mg | 17% | |
| Iron | 55.0 mg | 306% | |
| Potassium | 3875 mg | 82% | |
*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.
