A classic Ilocano dish made with pork, liver, and a flavorful soy-vinegar sauce — hearty, savory, and full of Filipino home-cooked goodness.
To be honest, it’s only my second time cooking Igado. That’s because Ykaie and Twinkle aren’t the biggest fans of pork liver– they always leave it on the plate along with the raisins whenever we have menudo. And well… this dish is half liver!
According to Wikipedia, Igado (or higado) is a traditional Filipino pork dish from the Ilocos Region, with its name derived from the Spanish word for liver, hígado. True to its name, this dish highlights pork liver simmered in a savory blend of soy sauce and vinegar, often combined with pork belly or kasim, carrots, bell peppers, and green peas. It’s one of those comforting Ilocano dishes that’s both humble and hearty, perfect with rice and best shared with family.
But here’s the thing, this dish made it to our table because it’s Daddydoodledoo’s favorite, and I also happen to love it. The first time I cooked Igado, I used equal parts pork and liver. It gave me a thicker, richer sauce that I really liked, the kind that clings to your rice and feels like a warm hug after every bite.
This second try, though, I decided to tweak the ratio — about 30% less liver — just to see how it would turn out. The sauce became thinner, which I didn’t love as much. (Lesson learned: sometimes, more liver really does mean more flavor!)
Surprisingly, Ykaie liked it this second time that I cooked it which for her means progress! So, I think I’ll be cooking this more often, especially since it reminds me of traditional home-style meals that are slowly fading away from our busy kitchen routines.
Igado may not be everyone’s favorite at first bite, but once you get used to its bold, meaty flavors and the richness of liver, it’s the kind of dish that grows on you… comforting, nostalgic, and 100% Pinoy.
Cooking Igado again reminded me that some recipes are worth revisiting, even the ones that not everyone loves right away. Who knows? With a few tweaks, a little patience, and maybe extra rice, you might just win over a few taste buds too. 💛
PrintIgado (Ilocano-Style Pork and Liver Stew)
Ingredients
- 400g pork belly, cut into strips
- 250g pork liver, cut into strips
- 1 tbsp liquid seasoning
- juice of 6 calamansi
- 3 tbsp oil
- 1 tsp annato powder (optional)
- 1 onion, chopped
- 5 cloves of garlic, minced
- 2.5 cups water
- 2 tbsp soy sauce
- 1 bay leaf
- 1 tbsp sugar
- 1 radish, julienned
- 1 carrot, julliened
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/2 cup green peas
- 3 tbsp vinegar
- ground black pepper
- patis
Instructions
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Marinate the meats.Start by marinating the pork belly in a bit of liquid seasoning. In a separate bowl, marinate the pork liver in calamansi juice to help remove any strong odor and keep it tender. Let both sit for about an hour.
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Add color and aroma. Heat oil in a pot and stir in some annatto powder (atsuete) for that appetizing reddish hue that makes this dish so distinct.
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Sauté the aromatics. Add the garlic and onion, then sauté until the onion becomes soft and translucent, that’s when the flavor starts building up.
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Cook the pork belly. Add the marinated pork belly and season with ground black pepper. Let it cook until lightly browned and the edges start to caramelize this adds depth and richness to the sauce later.
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Simmer to tender perfection. Pour in water, give it a quick stir, and lower the heat. Let it simmer for around 30 minutes or until the pork turns tender.
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Season and sweeten. Add soy sauce, bay leaf, and a bit of sugar to balance the savory flavor. Stir well.
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Toss in the veggies. Add the radish and carrots first, cooking them for about 2 minutes until slightly softened.
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Add color and texture. Toss in the bell peppers and green peas. Mix everything together and enjoy how colorful your pot looks!
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Pour in the vinegar. Add the vinegar and let it simmer for about 2 minutes without stirring, this helps cook off the acidity while keeping that subtle tang.
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Add the liver last. Finally, add the marinated liver. Cook for about 5 minutes or until it’s just done — overcooking it can make it tough, so keep an eye on it!
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Taste and tweak.Give your Igado a taste and adjust the seasoning — add more soy sauce, a pinch of salt, or a bit more sugar depending on your preference.
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Serve and enjoy! Ladle it over a steaming bowl of rice and enjoy this hearty Ilocano classic — rich, savory, and full of love from the kitchen. 💛
