Pork Igado Recipe
Pork Igado is a popular Ilocano dish made from pork belly, liver and heart. The meat and vegetables were cut into strips and simmered.
red bell pepper
cloves of garlic
ground black pepper
small can liver spread
dried bay leaves
annatto oil or powder
1 tbsp tomato sauce for coloring
black ground pepper
In a bowl, combine belly, liver, heart together with pineapple juice, ground pepper and garlic. Mix it well.
Let it sit for 2 hours or until the sauce are well drained in the fridge.
In a pan, saute minced garlic and chopped onion. Once slightly browned, add the marinated meat. Mix well.
Cover with lid and simmer for 8-10 minutes. Mix well and simmer again for 40 minutes or till tender between low to medium heat.
Bring heat to medium then add ground pepper, liver spread, fish sauce. Mix well.
Add vinegar (Don’t mix) and let it cook for 15 minutes.
Add potatoes, carrots and bay leaves. Simmer for 7 minutes.
Add the green peas, bell pepper and mix countinously for 2 more minutes.
Serve while it’s hot.
If annatto oil/powder is not available, you can use 1 tablespoon of tomato sauce.