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See all pandamartsSimple One-Pan Igado Recipe
Perfect for your everyday meal, igado is a budget-friendly and simple dish that you can whip up when you’re having one of your busier days. A delicious combination of pork liver, meat and vegetables all stewed in a soy-vinegar blend, it’s great for your tastebuds and your health with all the nutrients and flavour that are packed in each bite. Here’s how you can recreate this igado recipe at home.
Meal: Lunch, Dinner
Cuisine: Filipino
Preparation time:
Cooking time:
Total time:
Yield: 6 servings
Ingredients
- 4 tbsp of vegetable oil
- 1 onion, diced
- 4 cloves of garlic, minced
- 500g of pork belly, cut into strips
- 500g of pork liver, cut into strips
- 590ml of water
- 175ml of vinegar
- 60ml of soy sauce
- 1 bay leaf
- 1 carrot, julienned
- 1 white radish, julienned
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 85g of frozen peas, thawed
- ¼ tsp of salt
- ¼ tsp of pepper
Equipment
- 1 pan
- 1 spatula
Directions
- In a pan, heat oil over medium heat.
- Toss in the onion and garlic and sauté until they turn light brown.
- Add in the pork belly and liver and par-cook for 3 minutes.
- Pour 355ml water into the pan and bring it to a boil.
- Once it’s boiling, reduce the heat to low and let it simmer uncovered until almost all the liquid is reduced.
- Turn the heat up to high and add the vinegar.
- Once the acid from the vinegar diffuses, turn the heat down to medium and stir.
- Remove the pork and liver and set it aside.
- Add in the soy sauce, bay leaf, carrots, white radish and bell peppers and cook for 2 minutes.
- Add the pork belly and liver back in and pour in the remaining water.
- Toss in the green peas and let the mixture simmer until the vegetables are cooked.
- Transfer to a dish and serve!
Tips and tricks
While you’re making this igado recipe, here are a few quick tips and tricks to keep in mind to get the best results.
- Do not overcook the liver. Prevent this by turning the heat down to medium-low and only adding it in the last few steps.
- Once the vinegar is added, refrain from stirring or covering the pot. This will allow the sharpness of the vinegar to diffuse.
- Slice your pork liver and belly in uniform strips to ensure even cooking.
- Pepper is a key flavour component—use freshly cracked pepper to elevate the taste.