Igado Recipe


  • 1/2 kg pork strips, fat included
  • 1/2 kg pork liver strips
  • 1 tsp onions
  • 1 tsp garlic
  • 1 cup potatoes sliced into strips
  • 1 cup carrots sliced into strips
  • soy sauce
  • 1 tsp grated ginger
  • kalamansi juice
  • black pepper
  • salt
  • green and red bell pepper strips
  • vinegar
  • sili espada

Igado Recipe

  1. Cut your pork and pork liver into thin strips.
  2. Marinate you pork liver in soy sauce, kalamansi juice and a little brown sugar.
  3. Saute your pork in onions and garlic. Add in a few strips of green and red bell pepper.
  4. Once the pork is done, add in your marinated pork liver including the marinade together with some slices of potato and some carrots.
  5. Season with a little salt and pepper, a little vinegar to taste.
  6. Simmer for 10 minutes or just until the pork liver is done. Do not over cook as this will cause the liver to be too chewy.
  7. Add some sili espada or long green peppers, stem cut off and simmer for about 2 minutes. Serve hot.

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