You know that moment when you think you’ve tried every Filipino ulam there is? That was me until I discovered Ilocano Igado! I initially thought it was just another version of adobo (I mean, there’s soy sauce and vinegar, right?), but oh boy, was I wrong.
This dish completely changed my weekend lunch game. The way the tender pork and liver come together with that perfectly balanced sauce, it’s like adobo’s mysterious, more sophisticated cousin that went abroad and came back extra special.
As someone who grew up thinking organ meats were just ‘okay lang,’ this igado recipe made me realize why my Ilocana officemate would light up whenever Igado was mentioned. Even my kids, who usually do the “eww, atay” drama, now fight over the last piece.
Why You’ll Love This Recipe
- Perfect Balance: Master the signature tangy-savory flavor profile that makes Igado addictive
- Budget-Friendly: Transform affordable ingredients into a gourmet dish
- Make-Ahead Friendly: Tastes even better the next day
- Nutritious: Rich in protein, iron, and vitamins
- Authentically Ilocano: Preserves traditional cooking methods while adding modern precision
- Versatile: Works as both everyday ulam or special occasion dish
Authentic Ilocano Igado (Pork and Liver Stew)
Equipment
- Large mixing bowl (Malaking mangkok)
- Sharp knife [Matalas na kutsilyo]
- Cutting board
- Large skillet or wok (Kawali)
- Measuring cups and spoons (Panukat)
- Tongs [Sipit]
Ingredients
For the Meat
- 1 pound pork tenderloin litsunan, cut into ½-inch strips
- 1 pound beef liver atay, cut into ½-inch strips
For the Marinade (Pampaanghang)
- ½ cup vinegar suka
- ¼ cup soy sauce toyo
- 4 cloves garlic bawang, minced
- 1 medium onion sibuyas, thinly sliced
- 2 bay leaves dahon ng laurel
- ½ teaspoon cracked black peppercorns dinurog na paminta
For the Vegetables
- 1 small red bell pepper pulang siling pang-ulam, cut into strips
- ½ cup green peas gisantes
- 1 tablespoon cooking oil mantika
Instructions
Phase 1: Marinating (Pagpapaalat)
- In a large bowl, combine pork strips, vinegar, soy sauce, sliced onions, minced garlic, bay leaves, and cracked peppercorns
- Marinate for 15-20 minutes (Papanatilihin sa pampaanghang ng 15-20 minuto)
- Drain meat, reserving marinade and aromatics (Patuyuin ang karne, itabi ang pampaanghang)
Phase 2: Initial Cooking (Unang Pagluluto)
- Heat oil in a large pan over medium-high heat (Initin ang mantika sa kawali)
- Quickly stir-fry bell peppers for 30 seconds, remove and set aside
- In the same pan, add marinated pork (Ilagay ang marinadong baboy)
- Cook until pork changes color (Lutuin hanggang magbago ang kulay)
- Add reserved onions, garlic, peppercorns, and bay leaves
- Cook until onions are soft and pork is lightly browned (Lutuin hanggang lumambot ang sibuyas)
Phase 3: Sauce Development (Paggawa ng Sarsa)
- Pour in reserved marinade (Ibuhos ang natirang pampaanghang)
- Bring to boil WITHOUT stirring for 4-5 minutes (Pakuluin ng hindi hinahalo)
- Add water, bring back to boil (Dagdagan ng tubig)
- Reduce heat, cover, and simmer for 25-30 minutes (Pakuluan ng mahina)
- Cook until pork is tender and sauce begins to reduce
Phase 4: Final Assembly (Huling Hakbang)
- Add liver strips, gently stir (Ilagay ang atay, haluing marahan)
- Cook for 4-5 minutes until liver is just done
- Add green peas, cook 2-3 minutes (Ilagay ang gisantes)
- Return bell peppers to pan, cook 1-2 minutes more
- Season with salt to taste (Timplahan ng asin)
- Remove bay leaves before serving
Quality Check Points (Mga Dapat Tingnan):
- Pork should be tender but not falling apart
- Liver should be barely pink inside
- Sauce should be rich and slightly thickened
- Vegetables should remain vibrant in color
Tips from Lola’s Kitchen
- Choose fresh, pinkish-red liver without strong odors
- Cut meat against the grain for tenderness
- Don’t skip the undisturbed boiling of vinegar mixture
- Keep liver pieces slightly larger as they shrink during cooking
- Add a splash of calamansi juice at the end for authentic Filipino taste
Traditional Serving Suggestions
- Serve hot with steamed white rice
- Pair with pickled papaya (atchara)
- Garnish with fresh cilantro leaves
- Serve with patis (fish sauce) on the side
- Include sliced fresh tomatoes as a side
Troubleshooting Common Issues
- Tough Liver:
- Solution: Don’t overcook; add during final minutes
- Watery Sauce:
- Solution: Simmer uncovered for last 5 minutes
- Too Sour:
- Solution: Add ½ teaspoon sugar to balance
- Dry Meat:
- Solution: Don’t slice pork too thinly
Ingredient Alternatives
- Replace pork tenderloin with pork belly
- Substitute beef liver with chicken liver
- Use snap peas instead of green peas
- Replace bell peppers with carrots
- Use apple cider vinegar instead of white vinegar
Storage & Reheating
- Refrigeration: 3-4 days in airtight container
- Freezing: Up to 2 months (exclude bell peppers)
- Reheating:
- Stovetop: Medium heat with splash of water
- Microwave: 2-3 minutes, stirring halfway
Variations
- Spicy Igado: Add 2-3 Thai chilies
- Extra Hearty: Include pork heart and kidney
- Vegetable-Rich: Add mushrooms and carrots
- Modern Twist: Include button mushrooms
- Northern Style: Add patani (lima beans)
Nutritional Benefits
- High in protein and iron
- Rich in Vitamins A, D, and B12
- Good source of copper and zinc
- Contains heart-healthy garlic
- Excellent source of lean protein
FAQs
Q: Can I use other types of liver? A: Yes, chicken liver works well but reduces cooking time to 2-3 minutes. Q: Why is my sauce too dark? A: Reduce soy sauce amount or use light soy sauce. Q: Can I make it ahead for parties? A: Yes, flavors improve overnight. Reheat gently. Q: How do I reduce the liver’s strong taste? A: Soak liver in milk for 30 minutes before cooking. Q: Is this recipe freezer-friendly? A: Yes, freeze without bell peppers for up to 2 months.Nutrition
The Story Behind Authentic Ilocano Igado (Pork and Liver Stew)
In the sun-soaked kitchens of Ilocos, where Spanish colonial influence meets Ilocano ingenuity, Igado emerged as a testament to our ancestors’ resourceful cooking. The name itself tells a story – derived from the Spanish word “hígado” (meaning liver), but transformed into something uniquely Filipino through generations of home cooks and family gatherings.
Unlike its distant Spanish cousins, Ilocano Igado evolved into a dish that celebrates, rather than masks, the rich flavors of organ meats. Our ancestors, masters of zero-waste cooking long before it became trendy, transformed humble ingredients like pork liver and tenderloin into a dish so sophisticated it became a staple at both family tables and grand fiestas. The addition of vinegar – a signature of Northern Luzon cuisine – wasn’t just for flavor; it was our grandmothers’ way of preserving meat in the days before refrigeration.
What sets authentic Igado apart from other Filipino menudencia dishes is its distinctive preparation method. The meat isn’t just chopped; it’s cut into precise, matchstick-sized pieces (a technique Ilocanos call “ini-ini”), allowing each morsel to absorb the perfect balance of vinegar and soy sauce. This preparation style, passed down through generations of Ilocano kitchens, ensures that every bite delivers that perfect harmony of flavors that makes Igado uniquely Ilocano.
Today, while modern Filipino cuisine continues to evolve, Igado remains a proud symbol of Ilocano culinary heritage. From the humble carinderias of Vigan to the modern restaurants of Metro Manila, this dish continues to tell the story of Ilocano resourcefulness and creativity. Whether served during special occasions or as a treasured weekly ulam, Igado reminds us that some of our most beloved dishes come from our ancestors’ ability to transform simple ingredients into extraordinary meals.
Like many cherished Filipino recipes, every family has their own Igado story. Some add carrots for sweetness, others swear by a specific vinegar-to-soy sauce ratio, but all agree that the heart of Igado lies in its ability to bring families together around the table, sharing not just a meal, but a piece of our cultural heritage.
Remember: Perfect Igado isn’t just about the ingredients—it’s about achieving that ideal balance where the vinegar brightens but doesn’t overwhelm, and each piece of meat and organ is tender yet maintains its distinct texture and flavor.