I don’t know what had gotten to me yesterday but i really had the cravings for igado. Frederick would love this dish so I have to try it. So I cooked one (for the first time) last night for our baon today, supposedly, but since I’m on sick leave I’ll just have it for lunch at our flat. Naiyawawanak ngamin tatay bigat ta sabali met diay nagluganak nga bus, sabalin nakadandanunak. Ayun kesa sumrekak nga sobrang late, di saanak langen nga sumrek, kunyari agsakitak lattan a 😀
So here’s my variation of Igado. This is good for 3-4 servings:
1) pork belly – 250 g.
2) pig’s liver – 250 g.
3) cooked green peas – 1/3 of a tall can
4) potato, diced – 1 pcs (small)
5) carrots, cut into strips – 1 pc
6) bell pepper, cut into strips – 1 pc
7) vinegar – 1/4 c
8) light soy sauce – 4 tbsp
9) dark soy sauce – 1 tbsp
10) sugar – 1 tbsp
11) salt & pepper to taste
12) garlic, chopped – 4 cloves
13) onion, chopped – 1 small pc
14) cooking oil
1) cut the pork belly & liver into strips.
2) marinade the liver in vinegar. set aside
3) fry the potato till it’s cooked then set aside.
4) saute’ garlic and pork belly strips in oil until pork is tender (add small amount of water). When pork is tender and water has evaporated, add the onion and saute’ further. Add the liver along with the vinegar.stir until the liver changes in color.
5) Add the green peas (with it’s liquid), carrots, bell pepper and cooked potato and mix well. then add the soy sauces, sugar, pepper and a bit of salt if needed.
6) let it simmer.
7) serve with rice or have it as is
The reason i added potato is because I’m avoiding rice. But i think it’s more delicious and satisfying to have it with a steaming hot rice ;-). AND YES, it’s great with rice – let’s eat people.
–Sharosem (27July2010) – 11:38am