Pork Igado

An Ilocano specialty of pork shoulder and liver sautéed with bell pepper and green peas in a tangy vinegar-soy sauce.

Estimated cost: ₱106–₱120

Prep 15 min · Total 40 min · Serves 1

Nutrition per serving: 586 kcal · 54 g protein · 15 g carbs · 35 g fat

Ingredients

• 130g Pork shoulder (kasim)
• 70g Pork liver
• 60g Red bell pepper
• 50g Green peas (canned, drained)
• 1 tbsp Cooking oil
• 4 cloves Garlic
• 1 small Onion
• 2 tbsp Soy sauce
• 2 tbsp White cane vinegar
• 2 pcs Bay leaves
• to taste Salt and pepper

Steps

1. Slice pork shoulder into thin strips about ¼-inch thick. Slice pork liver the same way. Marinate both in soy sauce for 10 minutes.
2. Heat oil in a wok over medium-high heat. Sauté garlic for 30 seconds, then add onion and cook until softened, about 2 minutes.
3. Add pork strips, discarding excess marinade. Stir-fry for 4–5 minutes until pork loses its pink color and starts to brown.
4. Add liver and stir-fry for 2–3 minutes — liver cooks quickly and should still be slightly pink inside at this stage.
5. Pour in vinegar. Do not stir for 1 minute to allow the vinegar to boil off its harsh acidity, then stir to combine.
6. Add bell pepper and green peas along with bay leaves. Cook for 3–4 minutes until bell pepper is tender-crisp.
7. Taste and season with salt and pepper. Remove bay leaves. Liver should be fully cooked with no pink center, and pork should be tender. Serve immediately.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).