Saturday, February 21, 2009


Igado is one Ilocano dish that I always request to be served whenever I visit friend and relatives that I know Genuine Ilocano, wherever they are, whether they are in Laoag, Cagayan or in Nueva Vizcaya.

I really love this dish. I enjoy each and every version.

Here's one version that I got thru /

  • 2 onions, finely chopped
  • 2 tomatoes, chopped
  • 1 bell pepper, juliene
  • 1/2 kilo pork liver , cut into 2 inch strips
  • 1/4 kilo pork, 2 inch strips
  • 2 garlic cloves, minced
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1 tbsp sugar

  1. Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
  2. Add tomatoes just before the garlic and onions turn very light brown.
  3. Add in the pork strips, and stir fry until pork is light brown.
  4. Add in the liver and stir until liver is half-cooked.
  5. Add in the vinegar, soy sauce and the sugar.
  6. Simmer until the meat is cooked.
  7. Serve with steamed rice.
  8. Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

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