Oct 07, 2022


Igado is a traditional Filipino dish that hails from the Ilocos region in the northern part of the Philippines. It is known for its savory and slightly tangy flavor, often attributed to the use of vinegar and soy sauce in its marinade. Igado typically features pork tenderloin or pork belly, along with liver and other ingredients.


  • ½ kg Pork tenderloin, cut into 2-inch length strip
  • ½ kg Pork liver, cut into 2-inch length strip
  • OPTIONAL Pork innards (kidney) cut into strip
  • 2 tbs. Cooking Oil
  • 2 gloves Garlic, minced
  • 1 medium Onion, thin slice
  • 2 tbs. Fish sauce (optional) or 1 tsp of salt
  • 2 tbs. Soy sauce
  • 2 Bay leaves
  • 1/2 cup Vinegar
  • 1 medium Carrots, cut in strips
  • 1 red Bell pepper, seeded and cut into strip
  • 1 tsp. Pepper corn, cracked
  • 1 cup frozen green peas.


  1. Sauté garlic in hot oil until golden brown, Add the onions and cook until they become soft.
  2. Add pork tenderloin meat and cook until light brown
  3. Add soy sauce, fish sauce (alternative salt) and black pepper and cook for 2 minutes.
  4. – Add vinegar, liver and bay leaves and simmer covered on low heat for 15 minutes or until the meat become tender.
  5. Add water and simmer for 15 minutes.
  6. Add carrots, garbanzos and bell pepper and continue cooking for 10 minutes.
  7. Adjust the taste with salt and pepper.

Serve with boiled rice and enjoy!

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