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Igado in a bowl.
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Igado Recipe (Pork and Liver Stew)

Filipino pork and liver dish cooked in a savory sauce.
Course Main Course
Cuisine Filipino
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 424kcal
Author Nora Rey
Cost $12-$15

Equipment

  • Wok or large sauté pan

Ingredients

  • 1½ pounds pork cut into thin strips
  • 8 ounces pork or chicken liver cut into thin strips
  • ¼ cup vinegar
  • 2 to 3 medium potatoes cut into strips
  • ½ red bell pepper cut into strips
  • ½ green bell pepper cut into strips
  • 1 tablespoon minced ginger
  • 1 medium onion chopped
  • 6 garlic cloves minced
  • 1 cup green peas fresh or frozen
  • Chilies to taste
  • 2 cups water more as needed
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce or fish sauce
  • 1 teaspoon sugar
  • 3 bay leaves
  • Salt and pepper
  • Neutral oil (for searing and sautéing)
US Customary - Metric

Instructions

  • Sear the potatoes and bell peppers in a little oil. Season lightly with salt, then set aside.
  • Sear the liver in a little oil. Season with salt, add the vinegar, and let it simmer briefly. Set aside.
  • Sear the pork until browned. Season with salt.
  • Sauté the ginger, onion, and garlic with the pork.
  • Add the water, soy sauce, oyster sauce or fish sauce, sugar, and bay leaves. Simmer until the pork is tender.
  • Add the liver and cook just until done.
  • Add the vegetables and simmer until just tender. Adjust the sauce and seasoning as needed.
  • Stir in the peas and chilies. Cook until heated through, then remove the bay leaves. Turn off the heat.

Notes

  • Pork: Use pork shoulder or belly for more flavor, or tenderloin for a leaner option.
  • Pork or chicken liver: Liver is traditional, but you can use less or leave it out. Liver spread also works.
  • Vegetables: I used potatoes, bell peppers, and green peas, but chayote, chickpeas, string beans, or carrots can also be used.
 
Cooking Tips
  • Brown the pork well for better flavor.
  • Add the liver near the end so it stays tender.
  • Let the vinegar simmer before stirring.
  • Keep the vegetables slightly firm so they don’t get too soft.

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