Menu for Pork Igado in Ilocano Style

One of the famous and popular menu of Ilocano’s pride is igado. It is made up of pork tenderloin, liver, heart and kidney (innards of pig). In all occasions, igado is always served in Ilocano region as their main dish. It is easy to prepare and even affordable. This is the pride of all ilocanos. 

What do you think, where the name "Igado" derived from? I guess, Igado came from the spanish word "Higado" which means "Liver". That's why the main ingredients of igado or the one brings the taste of igado is liver. Liver makes the igado indifference. It is easy to cook and its place having their own style to make or cook igado taste good. 

Try to cook igado in ilocano style .

Photo: Canva

Ingredients & Procedure

1 kg. Pork tenderloin

½ klg. Liver, heart & kidney (mix)

2 cans Green peas

2 pcs Carrots

1 pc red bell pepper

5 cloves Garlic (minced)

1 pc Onion (diced)

4 pcs Bay leaves

½ cup Soy sauce

1/3  cup Vinegar

2 tablespoon Oyster sauce

1 ½ cup of water

Salt, sugar & black pepper to taste

 1. Cut into strips all the items in the same size (pork tenderloin, liver, heart, kidney including carrots and red bell pepper).

2. Once you start, soak the liver into small amount of vinegar and keep it ready.

3. Place the cooking pot and make it heat then put some amount of cooking oil

4. Saute the onion and garlic, mix together till the color changed.

5. Then put the pork tenderloin and mix together till turning into light brown

6. Put the kidney, heart and liver then mix together

7. After mixing, put , soy sauce, oyster sauce, vinegar (where use to soak the liver)  and some amount of water for cooking and making the pork and innards tender.

8. Make it boil and once the pork and innards are tender, 

9. Next to put carrots, green peas, bay leaves and black pepper.

10. Then put the bell pepper, salt and sugar to taste.

11. Make the sauce thickened or caramelized and cook until the oil will come out. 

12. When the oil came out and sauce caramelized, then, IGADO is cooked and ready to serve.

Taste and share. This can be for 4 to 6 serving.