Igado (Ilocano pork and liver stew)

Igado is a popular dish in the Ilocos region of the Philippines, north of Luzon island. It is comparable in taste and ingredients to another popular Filipino dish called menudo. The big difference is that unlike with menudo, tomato sauce is not used with Igado.  Instead, the recipe is seasoned with soy sauce, vinegar and fish sauce.

When I was a child, my dad would usually take me along on his business trips to Manila.  I always enjoyed the 5-hour bus trips from my hometown of Baguio to Manila.  Halfway into the trip, the bus would usually stop in the town of Carmen in the province of Pangasinan to enable passengers to have lunch or dinner. The bus would park in front of a turo-turo (literally, “point-point”), a restaurant serving a variety of cooked Filipino dishes where the way to order your meal is to point at the dishes you want.  My dad and I would usually order igado, along with other accompanying dishes.


3/4 lb pork liver, cut into 1-inch strips

1 1/3 lb pork loin, cut into 1-inch strips

1 red bell pepper cut into 1-inch strips

1 cup frozen green peas

1/2 cup onion, chopped

3 cloves garlic, peeled and crushed

1/3 cup soy sauce

1/3 cup  white (or cane) vinegar

2 tbsp fish sauce

freshly-ground black peppercorn to taste

1 tsp salt

2 whole bay leaves

1 tbsp olive oil


In a large wok, heat oil and saute garlic and onion

Add pork and saute until it turns golden brown

Add liver and about 1/4 cup of water

Add soy sauce and fish sauce

Simmer until meat is tender before adding vinegar

Add bay leaves,  peas and bell pepper

Continue to simmer until peas and bell pepper are cooked

Add salt and pepper to taste

Serve with steamed white or brown rice (Remove bay leaves before serving)

(Makes 6-8 servings)


One thought on “Igado (Ilocano pork and liver stew)

  1. Pingback: My Bay Kitchen’s “20 FILIPINO FOODS YOU NEED TO TRY BEFORE YOU DIE!” | my bay kitchen

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