Igado consists of pork and liver cut into small bite-size pieces and simmered in vinegar and soy sauce. The ingredients create a flavorful dish that's earthy, tangy, and slightly sweet. This food is usually served in the Ilocos regions. The name 'Igado' comes from the Spanish word 'higado,' which means liver.
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Cut liver into strips or bite-size pieces and place in a bowl.
Add vinegar and soy sauce.
Mix gently and set aside.
Heat oil in a skillet on medium heat.
Add garlic and onions and sauté until onions are translucent.
Add carrots, bell pepper, and bay leaves and sauté for 3 minutes.
Add pork, mix occasionally until all sides are brown and juices come out from the meat.
Add salt and pepper.
Add vinegar and soy sauce, reduce heat to medium-low.
Simmer uncovered for 20 minutes, mixing occasionally.
Add green peas, mix and cover for 10 minutes.
Add liver and cook for 10 minutes, mixing occasionally.
The liver, when overcooked, is tough and chewy. This is why liver is added last to the cooking process.
Marinating the liver in a little vinegar and soy sauce is optional but helps in reducing its gamey flavor.
Adjust the vinegar according to taste.
What is the cooking process for making Igado with pork and calf liver?
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.
Is Igado a suitable dish for those following a low-carb diet?
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.
What are some good substitutions for the ingredients in Igado?
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.
How should I store leftover Igado, and how long will it last?
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.
What side dishes pair well with Igado?
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.
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and also a business degree graduate who is hoping to make business with recreated foods. Let's enjoy the food from different cultures of the Philippines.
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