Igado (Pork and Liver Stew)
A savory Ilocano pork and liver stew simmered in soy sauce, vinegar, and aromatics.
Servings 6
Calories 424kcal
Cost $12-$15
Equipment
- Wok or large sauté pan
Ingredients
- 2-3 medium Yukon or waxy potatoes sliced into strips (see note)
- ½ medium red bell pepper sliced into strips (see note)
- ½ medium green bell pepper sliced into strips (see note)
- 8 ounces pork or chicken liver sliced into thin strips (see note)
- ¼ cup vinegar
- 1½ pound pork shoulder or belly sliced into thin strips (see note)
- 1 medium onion chopped
- 6 cloves garlic minced
- 1 tablespoon minced ginger
- 2 cups water more as needed
- 2 tablespoons soy sauce adjust to taste
- 1 tablespoon oyster sauce or fish sauce adjust to taste
- 1 teaspoon sugar adjust to taste
- 3 bay leaves
- 1 cup green peas fresh or frozen
- 2-4 green or red chilies (like siling haba) sliced
- Salt and pepper
- Neutral oil (for searing and sautéing)
Instructions
- Sear the vegetables: In a bit of oil, sear the potatoes and bell peppers over medium-high heat. Season lightly with salt. Set aside.
- Sear the liver: Over high heat, sear the liver for about 2 minutes. Season with salt, then add the vinegar. Let it sizzle briefly, then set aside.
- Sear the pork: In the same pan, sear the pork until browned. Season with salt, then push to the side.
- Sauté the aromatics: Lower heat to medium. Sauté the onion, garlic, and ginger until softened and fragrant. Add the bay leaves, then mix with the pork.
- Build the sauce: Add 2 cups of water, soy sauce, oyster/fish sauce, and sugar. Bring to a boil. Lower heat, cover, and simmer 20–30 mins until pork is tender.
- Add the liver: Return liver to the pan. Simmer for 3 minutes until just cooked through.
- Add the seared vegetables: Stir in the seared veggies and simmer for 2-3 minutes. Adjust the seasoning. Add water if too thick, or simmer longer to reduce the liquid.
- Add the peas and chilies: Stir in the peas and chilies to taste. Cook for another minute, just until heated through. Turn off the heat, remove the bay leaves, and serve warm.
Notes
- Pork: Use pork belly or shoulder for more flavor. You can use tenderloin if you want it leaner—just be careful not to overcook it.
- Pork liver: This is traditional but optional. You can reduce the amount, skip it, or use liver spread instead for a milder taste.
- Vegetables: I used potatoes, bell peppers, and green peas. You can also try chayote, chickpeas, string beans, or carrots.
Nutrition
Calories: 424kcal | Carbohydrates: 23g | Protein: 26g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 612mg | Potassium: 837mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8868IU | Vitamin C: 78mg | Calcium: 47mg | Iron: 11mg