Igado made with pork tenderloin, green peas, and bell peppers in a savory sauce for an easy weeknight dinner. This Ilocano stew is hearty, flavorful, and delicious with steamed rice.
Prep Time15 minutesmins
Cook Time45 minutesmins
Marinating20 minutesmins
Total Time1 hourhr20 minutesmins
Course: Main Entree
Cuisine: Filipino
Servings: 4Servings
Calories: 375kcal
Author: Lalaine Manalo
Ingredients
1poundpork tenderloin, cut into ½ inch strips
½cupvinegar
¼cupsoy sauce
1onion, peeled and sliced thinly
2bay leaves
½teaspoonpeppercorns, cracked
4garlic, peeled and minced
1tablespooncanola oil
1small red bell pepper, cored, seeded, and sliced into strips
1cupwater
1poundbeef liver, cut into ½ inch strips
½cupfrozen green peas, thawed
salt to taste
US Customary - Metric
Instructions
In a bowl, combine pork strips, vinegar, soy sauce, onions, garlic, bay leaves, and peppercorns. Marinate for about 15 to 20 minutes.
Drain meat from marinade, squeezing excess liquid. Reserve marinade and aromatics.
In a pan over medium-high heat, heat oil. Add bell peppers and cook for about 30 seconds. Remove and set aside.
In the pan, add pork and cook, stirring occasionally, until color changes.
Add onions, garlic, peppercorns, and bay leaves (from marinating pork) and cook until softened and pork is lightly browned.
Add reserved marinade and bring to a boil, uncovered and without stirring, for about 4 to 5 minutes.
Add water and bring to a boil.
Lower heat, cover, and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced.
Add liver, stirring gently to combine, and continue to cook for about 4 to 5 minutes or until liver is cooked through and sauce is thickened.
Add green peas and cook for about 2 to 3 minutes or until heated through.
Add bell peppers and continue to cook for another 1 to 2 minutes or until tender yet crisp.
Season with salt to taste. Serve hot.
Video
Notes
Allow the vinegar marinade to boil uncovered and undisturbed for a few minutes before adding the water to cook off the strong acid taste.