Tuesday, 13 October 2015

Ilocano Igado





This week, we will be featuring some Ilocano recipes so if you are interested check us out daily (wink...wink...) I am starting out with this very tasty pork liver & pork meat stew famous among Filipinos as igado.

 Igado is an authentic Ilocano dish  that often contains liver and meat.  It is almost like the menudo of the Tagalogs sans the tomato sauce and hotdogs.  

 Igado is traditionally cooked using pig's liver, pig’s heart, pig's kidneys, and even pig's lungs spiced with lots garlic and slices of ginger, and seasoned with soy sauce, vinegar, salt, and pepper.  But as long as there is liver and pork meat, and seasoned with the spices and condiments I have mentioned, it is igado.

Ilocanos, like us, usually serve this during special occasions.  Below is the husband's recipe of Igado. We also have several recipes of igado in our blog, you can check them here Igado Recipe Collection


 ILOCANO IGADO
(http://www.myfresha-licious.com/)

Ingredients:

Pork Belly, sliced thinly - 1kg
Pig's liver, sliced into strips - 300 g.
Potatoes, sliced in strips - 3 medium
Bell Pepper, sliced into strips - 2 large
Green Peas - 2 small cans
Garlic, crushed and chopped - 10 cloves
Onions, diced - 1 large
Bay Leaves - 2 to 3 pcs
Cane Vinegar - 1/2 cup + 1/4 cup
Soy Sauce -1/3 cup

Black Pepper Powder  to taste
Salt  to taste

Brown Sugar- 2 tsp or to taste
Water - enough to cover the pork
Vegetable Oil - 2 tbsp



Cooking Procedure:

1. Clean the liver by rinsing it in running water. Slice thinly and marinate for at least 30 minutes in 1/4 cup vinegar and a pinch of salt
2. In a pressure cooker, heat the oil then sauté the garlic until aromatic.  Add the onions sauté it until it becomes translucent
3. Add the pork belly, stir until it turns almost brown.
4. Throw in the rest of the ingredients except for the green peas, potatoes, and bell pepper. Cook under pressure for 5-10 minutes or until the meat are tender.
5. Add the potatoes and continue cooking on medium-low fire until most of the liquids have evaporated.  Adjust taste by adding more salt and/or sugar
6. Drain the liver then throw it in the mixture along with the green peas, and bell pepper. Stir and continue to simmer  for at least 2 minutes more.  Turn of fire and cover the until serving time
Serve and enjoy

© myFresha-licious (13October2015)




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