Igado (Pork and Liver Stew)

Igado is a savory pork and liver stew from the Ilocos region. This classic Filipino dish is simple to make and always hits the spot when you’re in the mood for something comforting and familiar.

What is Igado?

Igado is a savory Filipino dish from the Ilocos region made with strips of pork and pork liver. An authentic Ilocano Igado may also include other innards like heart or kidney. It is simmered in a vinegar and soy sauce mixture with aromatics and vegetables like potatoes, bell peppers, and green peas.

Notes and substitutions

• Pork: I like using a cut with a bit of fat for flavor, like pork shoulder or belly. If you want something leaner, pork tenderloin works too—just be careful not to overcook it so it doesn't dry out.
• Pork or chicken liver: This is a traditional part of the dish. If you're not a big fan, you can use less or leave it out completely. Another option is to use a little liver spread for flavor without the strong liver texture.
• Vegetables: I used potatoes, bell peppers, and green peas. You can also use chayote, garbanzos (chickpeas), string beans, or carrots.

Step 1: Sear the vegetables

Heat a bit of oil in a wok or large sauté pan over medium-high heat. Sear 2–3 medium potatoes (cut into strips) for about 3 minutes. Then sear ½ red and ½ green bell pepper (also cut into strips) for another 2 minutes.

You’re not cooking them through—just giving them a quick sear to add flavor and help them hold their shape later. Season with a little salt, then transfer to a plate and set aside.

Step 2: Sear the liver

Add a bit of oil to the pan and turn the heat to high. Sear 8 ounces of pork liver (sliced into thin strips) for about 2 minutes—just enough to lightly brown the outside without cooking it through.

Season with a little salt, then pour in ¼ cup of vinegar. Let it sizzle for a minute to mellow the sharpness, then give it a quick stir. Transfer to a plate and set aside. Liver cooks quickly, so we’ll finish it later to keep it tender.

Step 3 : Sear the pork

Add a bit more oil if needed, then sear 1½ pounds of pork (sliced into thin strips) until browned. Season with salt, then push the pork to the side of the pan.

Step 4: Sauté the aromatics

Lower the heat. Add about 1 tablespoon of minced ginger and sauté for a few seconds. Then add 1 chopped onion and 6 minced garlic cloves. Cook until softened and fragrant, then stir everything together with the pork.

Step 5: Build the sauce

Pour in 2 cups of water, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce (or fish sauce—go with what you prefer), 1 teaspoon of sugar (adjust to taste), and 3 bay leaves. Mix well, making sure to scrape the bottom of the pan to loosen any browned bits.

Turn up the heat to bring it to a boil, then lower to a simmer. Cover and cook for 15–20 minutes, until the pork is tender and the sauce has slightly reduced.

Step 6: Add the liver

Return the liver to the pan and simmer for about 3 minutes—just until it’s cooked through. Don’t overcook it so it stays tender.

Step 7: Add the seared vegetables

Gently stir in the seared vegetables. Simmer for 2–4 minutes, or until the veggies are just tender but still slightly crisp. If the sauce looks too thick, add a splash of water; if it’s too watery, let it simmer a bit longer to reduce. Adjust with salt and pepper as needed.

Step 8: Add the peas and chilies

Stir in 1 cup of green peas and sliced chilies to taste. Cook for another minute, just until heated through. Turn off the heat, remove the bay leaves, and serve warm. Enjoy this comforting Ilocano classic with warm rice!