Igado

Ingredients you need for Igado

• 1/2 lbs. pork tenderloin sliced into 2-inch strips

• 1/2 lb. pork liver sliced into 2-inch strips

• 1/2 lb. pork kidney

• 1 Knorr Pork Cube

• 1 red bell pepper cut into strips

• 1/2 cup green peas

• 1 carrot julienne

• 3 laurel leaves

• 1 onion minced

• 5 cloves garlic minced

• 6 tablespoons soy sauce 5 tablespoons white vinegar

• 1 1/4 cup water

• 4 tablespoons cooking oil

• Salt and pepper to taste 

Steps for making Igado

Step 1: Boil the kidney with 4 thumbs of ginger for at least 30 minutes. Let it cool down and slice into 2-inch strips. Set aside. 

Step 2: Heat 2 tablespoons of cooking oil in a pan. Sauté the pork liver for 2 minutes. 

Step 3: Remove from the pan and set aside. 

Step 4: Pour the remaining oil in the pan. Once hot, sauté garlic and onion until the latter softens. 

Step 5: Add the pork kidney. Cook for 1 minute. 

Step 6: Add the pork tenderloin. Sauté until the outer layer turns light brown. 

Step 7: Pour the soy sauce and vinegar into the pan. Let the liquid boil. Stir. 

Step 8: Add the laurel leaves and pour water. Let boil. Reduce the heat between low to medium setting. Continue cooking for 40 minutes. 

Step 9: Add Knorr Pork Cube. Cook for 8 minutes. 

Step 10: Add the liver back into the pan. Stir and continue cooking for 3 minutes. 

Step 11: Put the bell pepper, carrot, and green peas. 

Step 12: Season with salt and ground black pepper. Cook for 2 minutes. You can now transfer it to a serving bowl.