Ilocano Igado

  • 1 kg (2 lbs) combination of the following:
  • Pork’s liver; cut in slices (similar to potato chips of British renown)
  • pork’s kidney; cut as above
  • pork’s heart; cut as above
  • 1 tablespoon garlic; minced
  • 1 medium onion; chopped
  • 1 segment ginger; cut in strips
  • 60 ml (1/4 cup) green peas (gisantes)
  • 1 small carrots; cut in slices
  • 1 bell pepper; cut in slices
  • 240 ml (1 cup) vinegar
  • Soy sauce
  • Salt and pepper
  • Cooking oil

  1. In a bowl, marinate liver in vinegar. Set aside.
  2. Saute garlic, ginger, and onion in oil.
  3. Add pork’s heart and kidney and then spice it with salt and pepper.
  4. Saute for 15 minutes or until all liquid  has evaporated.
  5. Pour 60 ml (1/4 cup) water and at first boil, add the pork’s liver.
  6. Simmer and then add soy sauce. Add green peas, and carrots and continue cooking until done. 

Notes: There are many styles of this recipe as it's one of the most popular in the Fillipines. Some styles add shrimp pste to the dish and this can be done to this recipe. Add a 1 in cube of roasted shrimp paste of any origin to the dish at the simmer stage.