Paleo Igado
Discover the perfect blend of tradition and healthfulness with this Paleo Igado recipe, a clean-eating twist on the classic Filipino dish! This savory medley features tender strips of pork tenderloin and pork liver, sautéed with fragrant garlic and onions in rich coconut oil for a perfectly balanced flavor. Enhanced with colorful veggies like carrots, green peas, and red bell peppers, and seasoned with sea salt, black pepper, coconut aminos, and apple cider vinegar, this protein-packed dish is simmered with bay leaves for a deeply aromatic finish. Perfect for paleo dieters, this recipe skips the soy sauce and replaces it with coconut aminos for a gluten-free, gut-friendly alternative. Serve this hearty and nutrient-dense stew with cauliflower rice or your favorite paleo side for a satisfying, wholesome meal that pays homage to its Filipino roots while catering to modern, health-conscious lifestyles.
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Recipe Information
Ingredients
- 500 grams pork tenderloin, sliced thinly
- 250 grams pork liver, sliced thinly
- 2 tablespoons coconut oil
- 1 medium red onion, sliced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced into strips
- 150 grams green peas
- 1 carrot, julienned
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 3 tablespoons coconut aminos
- 2 tablespoons apple cider vinegar
- 1 cup water
- 2 bay leaves
Instructions
Prepare all the ingredients by slicing the pork tenderloin and pork liver into thin strips, mincing the garlic, and julienning the carrots.
Heat the coconut oil in a large pan over medium heat. Add the minced garlic and sliced red onion, sautéing until fragrant and soft.
Add the sliced pork tenderloin to the pan and cook until it is browned on all sides, about 5 minutes.
Incorporate the pork liver into the pan and cook for another 5 minutes, ensuring both meats are nicely browned.
Toss in the red bell pepper strips, julienned carrot, and green peas, stirring well to combine with the meats.
Season with freshly ground black pepper and sea salt, stirring to evenly distribute the seasoning.
Pour in the coconut aminos and apple cider vinegar. Stir and cook for about 3 minutes, allowing the flavors to meld.
Add the bay leaves and 1 cup of water. Stir well, reduce the heat to low, and cover the pan.
Let the mixture simmer for approximately 20 minutes, stirring occasionally, until the pork is tender and the sauce has slightly thickened.
Taste and adjust seasoning if needed. Remove bay leaves before serving.
Serve hot with cauliflower rice or any Paleo-friendly side dish of your choice.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 3685 mg | 160% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 31.4 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 200 mg | 15% | |
| Iron | 66.0 mg | 367% | |
| Potassium | 3717 mg | 79% | |
*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.
