Saturday, 3 November 2012

Igado: Stewed Pork Loin, Liver & Innards

Undas 2012 was over.  The holidays were over - that's two days of no work for the working Filipinos.  And most of the people went back to their usual daily routines.  Me, I'm back to my baby-sitting and blogging . 

During the past all souls' and all saints' day holidays, my family was complete.  My sisters, all four of us are present in the house.  After so many years, we are whole again during a holiday which we haven't been able to do so for over 5 years. We have also bonded with some cousins and relatives we haven't seen for so many years and whom we really haven't met ever.  My relatives from my mother's side spent undas here in Tabuk that's why we  had a mini-reunion.  One of my cousins (ate Beth) "sponsored" the get together on November 1.  She bought 1 whole pig to be butchered and cooked.  The boys did the cooking and Sangkong Elmer was the head cook :-) and this is one of his recipes.

My cousins are also Ilocanos but he and his siblings grew up in Nueva Viscaya. And so there style is definitely influenced by the Nueva Viscaya cuisine as his and sanse's cooking styles are different from mine and from those I have already seen and eaten.  I am actually tempted to give this Igado a moniker - Nueva Viscayan Igado.

Igado.  I know, we have already posted a few recipes of igado (check them out here) Like any other dishes, there are many variations of igado depending on who is cooking and their cultural background.  Most Ilocanos' igado consist of pork loin and liver and taste salty-sour or sour-salty whichever is the dominant tasteSangko's igado is salty-sour :-)  My brother-in-law (Richard) also cooks almost the same type of Igado but uses both patis (patis) and salt as seasoning and doesn't put bay leaves (laurel).  I have also igado that consisted mostly of pig innards with no pork meat (see Igado:  Stewed Innards )and my husband also have his own igado recipe using sweet intestines only (see Igado nga Silet). Some people (Ilocanos or not) would add green peas, potatoes, bellpepper, and/or carrots :-).

To tell you the truth, in most Ilocano cuisine, when an ilocano cooks meat, he/she just put pure meat without adding any rekados (ingredient) like green peas, bellpepper, carrots, etc. unless he/she is cooking dinengdeng / inabraw. The most common rekado an Ilocano adds in a meat dish are potatoes and more potatoes :-)

The recipe below by the way is based on my estimated observation on the amount of ingredients they put it.



Pork Meat (Belly area, loin, including fat), sliced into strips - 5 kg
Pig's sweet intestine (all of it)
Pig's Liver, sliced into strips
Salt - 5 tbsp or to taste
Cane Vinegar - 4 cups
Ground Black Pepper - 2 tbsp (+++)
Bay leaves - 10 pcs
Onion, diced - 6 medium
Garlic, crushed (don't remove its skin) - 3 heads
Water - enough to cook the meat until they're tender
Vegetable Oil - 1 cup

Cooking Procedure:
1.  Marinade the pork  in salt, vinegar, black pepper, and garlic for at least an hour.  Remove pork and set aside the marinade.
2.  Heat oil in a big wok and saute the onions until they wilt. Add the pork and stir fry it for at least 5 minutes.  
3.  Stir in the intestines.
4.  Add the marinade and water enough to cook the meat until they are  tender.
5.  Adjust taste by adding more salt and / or vinegar.  Let it simmer for another 5 minutes until the aroma of vinegar evaporates.
6. Toss in the liver and let the mixture simmer for another minute until the liver is no longer bloody and most of the liquids have evaporated.

One more thing, I didn't help in the cooking because I am not used to cooking more than 2 kilogram of meat.

© Fresha-licious (03November2012)

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