Low Sodium Igado
Experience the rich and hearty flavors of Ilocano cuisine with this Low Sodium Igado recipe, a healthier twist on a classic Filipino dish. Perfect for those looking to cut down on sodium without compromising taste, this savory pork and chicken liver stew is simmered in a blend of low sodium soy sauce, vinegar, and aromatic spices like garlic, onions, and bay leaves. Vibrant strips of carrots, red bell peppers, and optional peas add color and nutrition, while the tender meat provides satisfying depth to every bite. With a preparation time of just 20 minutes and a cooking time of 40, this dish is an ideal centerpiece for family meals, especially when served with steamed rice. Garnished with fresh parsley for a burst of herby freshness, this Low Sodium Igado is a balanced and flavorful option for health-conscious food lovers.
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Recipe Information
Ingredients
- 500 grams pork tenderloin, sliced into strips
- 250 grams chicken liver, cleaned and sliced
- 60 ml low sodium soy sauce
- 30 ml white vinegar
- 6 cloves garlic, minced
- 1 medium onion, sliced
- 3 bay leaves
- 1 teaspoon ground black pepper
- 1 medium carrot, sliced into strips
- 1 medium red bell pepper, sliced into strips
- 0.5 cup green peas, optional
- 240 ml water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped parsley for garnish
Instructions
Heat olive oil in a large pan over medium heat.
Add minced garlic and sliced onion. Sauté until onion becomes translucent.
Add the pork strips and cook until they are browned on all sides.
Stir in the chicken liver and cook for another 3-4 minutes, until no longer pink.
Pour in the low sodium soy sauce and vinegar, then add the bay leaves and ground black pepper. Mix well.
Add water and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the pork is tender.
Add the carrot and bell pepper strips, and green peas if using. Stir and continue to cook for another 10 minutes, allowing the vegetables to become tender but still crisp.
Adjust seasoning if necessary, keeping in mind to maintain low sodium content.
Remove from heat, discard the bay leaves, and serve with rice.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1228 mg | 409% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 21.8 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 239 mg | 18% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 4047 mg | 86% | |
*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.
