SIMPLE IGADO RECIPE

This classis Igado recipe is a delectable combination of pork liver and meat, as well as chosen veggies, cooked in a thick and savory seasoned soy-vinegar blend. It goes well with steamed rice for lunch or dinner.

INGRIDIENTS:

• 3-4 tablespoon annatto oil or vegetable oil
• 1 medium onion diced
• 4 cloves garlic minced
• 500 grams pork belly cut into strips
• 500 grams pork liver cut into strips
• 2 ½ cup water
• ¾ cup vinegar
• ¼ cup soy sauce
• 1-piece bay leaf
• 1 medium carrot julienned
• 1 small white radish julienned
• 1 small green bell pepper julienned
• 1 small red bell pepper julienned
• ¾ cup frozen green peas thawed
• salt to taste
• pepper to taste

COOKING INSTRUCTIONS:

1. Saute onion and garlic in annatto/vegetable oil. Add the pork and cook until it is light brown, then add the liver. Par-cook for three minutes, then season to taste.
2. Pour in 1 ½ cup of water. Allow it to come to a boil, then reduce to a low heat and continue to cook, uncovered, until all liquids have been absorbed. Turn the heat up to high and add the vinegar. (Do not stir at any point during this stage.) Reduce the heat to medium once the acid from the vinegar has diffused.
3. Stir in the soy sauce, bay leaves, carrots, white radish, and bell peppers. Cook for two minutes.
4. Add about 1 cup of water. As soon as the vegetables are ready, add the green peas and boil for a while.
5. Remove from the heat and transfer to a serving dish. Serve with hot steaming rice.

TIPS WHEN COOKING IGADO:

• Avoid overcooking the liver! Add it in the latter stages of cooking on medium-low heat to avoid it becoming tough and rubbery.
• For a few minutes after adding the vinegar, stop stirring and covering the pot. This will allow the sharpness to fade.
• Pork belly can also be used if you want some fat in your meat.
• If you're going to use innards, make sure to clean them properly but gently with running water.