Igado
Igado made with pork tenderloin, green peas, and bell peppers in a savory sauce for an easy weeknight dinner. This Ilocano stew is hearty, flavorful, and delicious with steamed rice.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound pork tenderloin, cut into 1/2 inch strips
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 onion, peeled and sliced thinly
- 2 bay leaves
- 1/2 teaspoon peppercorns, cracked
- 4 garlic, peeled and minced
- 1 tablespoon canola oil
- 1 small red bell pepper, cored, seeded, and sliced into strips
- 1 cup water
- 1 pound beef liver, cut into 1/2 inch strips
- 1/2 cup frozen green peas, thawed
- salt to taste
Instructions
- 1
In a bowl, combine pork strips, vinegar, soy sauce, onions, garlic, bay leaves, and peppercorns. Marinate for about 15 to 20 minutes.
- 2
Drain meat from marinade, squeezing excess liquid. Reserve marinade and aromatics.
- 3
In a pan over medium-high heat, heat oil. Add bell peppers and cook for about 30 seconds. Remove and set aside.
- 4
In the pan, add pork and cook, stirring occasionally, until color changes.
- 5
Add onions, garlic, peppercorns, and bay leaves (from marinating pork) and cook until softened and pork is lightly browned.
- 6
Add reserved marinade and bring to a boil, uncovered and without stirring, for about 4 to 5 minutes.
- 7
Add water and bring to a boil.
- 8
Lower heat, cover, and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced.
- 9
Add liver, stirring gently to combine, and continue to cook for about 4 to 5 minutes or until liver is cooked through and sauce is thickened.
- 10
Add green peas and cook for about 2 to 3 minutes or until heated through.
- 11
Add bell peppers and continue to cook for another 1 to 2 minutes or until tender yet crisp.
- 12
Season with salt to taste. Serve hot.