Igado - Pork and Calf Liver Cooked in Vinegar and Soy Sauce

To make Igado, start by cutting the calf liver into strips and marinating it in vinegar and soy sauce. In a skillet, heat oil and sauté minced garlic and chopped onions until translucent. Then, add julienned carrots and green bell pepper, cooking for a few minutes. Next, add the pork strips, browning them until cooked through. Season with salt and pepper, then add more vinegar and soy sauce. Simmer uncovered for 20 minutes, add green peas, cover, and cook for another 10 minutes before finally adding the liver and cooking for an additional 10 minutes.

Yes, Igado can be a suitable dish for low-carb diets as it primarily consists of protein from pork and liver, along with vegetables. However, be mindful of the amount of carrots and peas used, as they contain some carbohydrates. You can adjust the vegetable quantities or substitute with lower-carb options like zucchini or bell peppers to fit your dietary needs.

If you don't have calf liver, you can substitute it with chicken liver or omit it entirely for a pork-only version. For the vegetables, feel free to use any other bell peppers or even add mushrooms for extra flavor. If you're looking for a gluten-free option, ensure that the soy sauce is gluten-free or use tamari as a substitute.

Leftover Igado should be stored in an airtight container in the refrigerator. It can last for about 3 to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if needed to prevent it from drying out. You can also freeze Igado for up to 3 months; just make sure to let it cool completely before transferring it to a freezer-safe container.

Igado pairs wonderfully with steamed rice, which helps balance the tangy flavors of the dish. You can also serve it with a side of sautéed vegetables or a simple salad to add freshness. For a more traditional experience, consider serving it with garlic fried rice or a side of pickled vegetables to complement the rich flavors of the Igado.