Igado is an original Ilocano cuisine. There are different versions of igado from different provinces or regions in the Philippines. Igado Ilocano is usually made of pork internal organs like liver, heart, kidney, also pork tongue and belly. My own version contains only the pork tongue, liver and belly. I usually add potatoes, carrots, bell pepper, garbanzos or chicken peas and siling haba for the vegetables.
1/2 kg. pork belly – cut into strips
1/4 kg. pork liver (liver soaked in vinegar) – cut into strips
1 whole pork tongue – cut into strips (boiled for 20-30 minutes to tenderized)
1 red bell pepper – cut into strips
1 big carrots – cut into strips
3 pcs. Medium sized potatoes – cut into strips
3 pcs. siling haba (chili fingers/banana peppers)
1 small can of garbanzos or green peas
2 medium-sized onions (minced)
3 cloves garlic (crushed and minced)
1/4 cup soy sauce
2 tablespoons fish sauce
3 tablespoons vinegar
1 teaspoon brown sugar
Salt and black pepper to taste
3 tablespoons bread crumbs (for sauce thickening)
1) Heat oil in pan. Saute garlic and onion. Add pork meat and tongue. Also, add the fish sauce, and black pepper. Saute until light brown.
2) Add liver, mix and simmer for 5 minutes. Add 3/4 cup of water. Season with soy sauce and brown sugar. Simmer until tender.
3) Add potatoes, carrots and garbanzos. Simmer for 5 minutes or until vegetables are cooked.
4) Add vinegar and siling haba then simmer for 2 minutes .
5) Add bell pepper followed by the bread crumbs. Mix and simmer for 2 minutes. Ready to serve with steamed rice. Enjoy eating! 🙂