Ingredients

How to make it

  • Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
  • Add tomatoes just before the garlic and onions turn very light brown.
  • Add in the pork strips, and stir fry until pork is light brown.
  • Add in the liver and stir until liver is half-cooked.
  • Add in the vinegar, soy sauce and the sugar.
  • Simmer until the meat is cooked.
  • Serve with steamed rice.
  • Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

Reviews & Comments 5

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  • gatajuice 3 years ago
    i'll try this one.....
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  • yanyan 4 years ago
    I like igado its so unique, have tasted the Ybanag version from an Ybanag friend and its superb.

    Id like to try it at home but can you be precised with the ingredients, like how many grams or cups of green peace or onion instead of just saying 1 can or 2 unions. thanks
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  • 2ga 5 years ago
    Ybanag version:

    2 onions, finely chopped
    1 can, green peas
    1 bell pepper, juliene
    1/2 kilo pork liver , cut into 2 inch strips
    1/4 kilo pork (lean meat, no fat), 2 inch strips
    2 garlic cloves, minced
    1 pc small carrot, cut into 2 in strips
    2 pcs dried laurel leaves
    1/4 tbsp black pepper, ground
    1/4 cup patis
    1/4 cup white vinegar

    do same process, just add the liver when it is almost done. the dish must be almost dired, with not much sauce to it.
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  • rodelbanares 6 years ago
    of course. will that be draft or light?
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  • ferdslim 6 years ago
    Can I have a beer with this please...
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