Igado Recipe (Pork and Liver Stew)

Igado is a Filipino pork and liver stew made with strips of pork, liver, and vegetables cooked in a savory sauce.

It's a simple dish that's easy to make and goes really well with rice.

Some versions also include other cuts like heart or kidney, but this recipe keeps it simple with pork and liver.

Ingredients You'll Need

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.
• Pork or chicken liver: Liver is a traditional part of igado. If you're not a fan, you can use less or leave it out. A little liver spread is also a good option if you want the flavor without the stronger texture.
• Vegetables: I used potatoes, bell peppers, and green peas. You can also use chayote, garbanzos (chickpeas), string beans, or carrots.

How to Make Igado (Step-by-Step)

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 yet - just giving them a quick sear so they get a little color and hold their shape later.

Season lightly with salt, then transfer to a plate and set aside.

Step 2: Sear the liver

Sear 8 ounces of pork liver (sliced into thin strips) for about 2 minutes, just until lightly browned on the outside.

Season with a little salt, then pour in ¼ cup of vinegar. Simmer for a minute before stirring.

Transfer to a plate and set aside - we'll finish cooking it later so it stays 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 and sauté 1 tablespoon of minced ginger for a few seconds.

Add 1 onion (chopped) and 6 garlic cloves (minced), then cook until softened and fragrant.

Stir everything together with the pork.

Step 5: Build the sauce

Add the following:

• 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)
• 3 bay leaves

Stir to combine, scraping up any browned bits from the bottom of the pan.

Bring to a boil, then lower to a simmer.

Cover and cook for 15 to 20 minutes, until the pork is tender and the sauce has reduced slightly.

Step 6: Add the liver

Return the liver to the pan and simmer for about 3 minutes, or just until cooked through. Don't overcook it so it stays tender.

Step 7: Add the seared vegetables

Add the seared vegetables back to the pan.

Simmer for 2 to 4 minutes, just until they're tender but not too soft.

If the sauce looks too thick, add a splash of water.

If it looks too thin, let it cook a little longer. Season with salt and pepper.

Step 8: Add the peas and chilies

Stir in 1 cup of green peas and sliced chilies to taste.

Cook for about a minute, just until heated through.

Turn off the heat and remove the bay leaves.

Serve your igado warm with rice.

Cooking Tips

• Sear the pork well for better flavor before adding the sauce.
• Don't overcook the liver - it can turn tough quickly. Add it near the end.
• Let the vinegar simmer before stirring to mellow the flavor.
• Keep the vegetables slightly firm so they don't get too soft.

How to Store and Reheat

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in a pan over medium heat until heated through. Add some water if the sauce has thickened too much. You can also reheat it in the microwave.

Recipe FAQs

More Filipino Stews and Braises

• Caldereta: Beef or chicken stew cooked in tomato sauce and liver spread.
• Kare-kare: Peanut stew with beef and vegetables, served with shrimp paste.
• Asado: Pork or beef braised in a sweet and savory sauce.
• Menudo: Tomato-based pork stew with liver and vegetables.
• Picadillo: Ground meat cooked with vegetables in tomato sauce.
• Guisantes: Light pork stew with green peas.
• Pork adobo: Pork braised in soy sauce, vinegar, and garlic.