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 belly, liver, and pork tongue if available. If there’s no pork tongue available in your area, pork belly and liver will do…it’s still very good. For the vegetables, I usually add potatoes, carrots, bell pepper, garbanzos or green peas and siling haba (optional or if available)

igado

Ingredients:
1/2 kg. pork belly or 3/4 kg. pork belly if you prefer not to include pork tongue in your igado – cut into strips
1/4 kg. pork liver (liver soaked in vinegar and a teaspoon of salt) – cut into strips
1 whole pork tongue (if you prefer to include pork tongue in your igado, if not the 3/4 kg. pork belly mentioned above will do) – cut into strips and boil 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 (optional only)

1 bay leaf (dahon ng laurel)

1 small can of garbanzos or green peas
2 medium-sized onions (minced)
3 cloves garlic (crushed and minced)
1/4 cup soy sauce
1 teaspoon salt
3 tablespoons vinegar
1 teaspoon brown sugar
Salt and black pepper to taste

Instructions:
1) Heat oil in pan. Saute garlic and onion. Add pork meat and tongue. Also, add the salt, 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, bell pepper, bay leaf and garbanzos or green peas. Simmer for 5 minutes or until vegetables are cooked.
4) Add vinegar and siling haba then simmer for 2 minutes .
5) Mix and simmer for 2 minutes. Ready to serve with steamed rice. Enjoy eating! 🙂