Before I go straight to the igado recipe that my husband cooked and was raving about I would just like to raise an issue about working elderlies.
When I went to fetch my husband at the Changi budget terminal airport last Sunday (around 12:30 AM), we saw this thin very frail old man, with white hair and sagging skin. He might be at his late 70s or early 80s. He was collecting, pushing, and arranging airport trolleys used by the passengers. We can see that he is weak because for every meter he covers pushing the trolleys, he stops to catch his breath. A trolley is heavy and hard to push, what more of pushing more than 5 trolleys all at the same time? I felt pity for him. “Does he need to work like that”, I asked Frederick. “May be he doesn’t have a choice”, he responded sympathetically
My heart bleeds for the uncle and other old aunties and uncles who are still working in low-paid menial jobs, like cleaning tables, cleaning toilets, pushing trolleys, cashiering, and other janitorial or service jobs. I cannot imagine my parents to be working like that let alone on wee hours, toiling for a meager living while others are snoring and floating on dreamland. In Singapore, there are jobs in the service industries that are open to senior citizens. In other highly industrialize areas, like in Japan, in the UK, etc. they also have elderlies in their work force. Well, that is unlikely in the Philippines, where jobs are only meant for the young and middle-aged citizens, and for people who had reached there retirement age of 65 most companies’ doors are already closed for them.
There are two sides of the coin here. If you ask my mother (Mama Tessie) who is turning 63 this May, she will tell you that she’d rather work even past her retirement age because she believes that staying at home doing nothing will cause her early death. She doesn’t want to become a grumpy harridan. She wants to stay physically and mentally active and productive while she can. But for other elderly people, they just couldn’t afford to be jobless since they still need to fend for themselves and their families as well.
I agree with my Mama Tessie. I also do not want to stay at home doing nothing coz I might caught up early with dementia or worst my early death. I want my hands and legs specially my brain to be active all the time. On the money issues: My siblings and I will never abandon our parents. We will support them as long as they live. It is their choice, however if they want to go back to the workforce but we will not allow them to take physically challenging jobs like pushing trolleys or any janitorial jobs. They can work as long as they want to.
Enough for the prelude. It’s cooking time.
Frederick cooked Igado last Sunday and I like it. His version is more delicious than the one I cooked before (see my Igado) The difference is that, Frederick used more pig innards and less of the pork meat. The ingredients Frederick used is almost the same as that of a bopis (see our bopis recipe) the only difference is on the taste, as bopis is more sour and spicier as compared to Igado. The igado has a milder sour flavor. It’s saltier and that saltiness blends well with the flavors from the innards .
Igado is a common dish on the table during fiestas and special occassions in Tabuk. When I attend a kasaran (wedding party) in Tabuk, I usually eat igado only provided there is no lechong baboy, otherwise, I go for the latter. It is my personal favorite among the “sida-ti–punsiyonan” (dishes in a party) in Tabuk. One of the best igado cook I’ve met, other than my husband, is my brother-in-law Richard. That guy can deliciously whip up any ilocano dish using any available ingredients.
Like bopis and sisig, Igado is also served as pulutan or appetizer for beers / alcoholic beverages.
Precaution : similar to most pork dishes, igado is very high in calorie, fats specially unsaturated fats, and of course, cholesterol. Not to mention that it is also high in uric acid. There, you’ve been warned.
Pig’s liver, sliced into strips – 200 g.
Pig’s Heart, sliced into strips – 1 whole
Pig’s Lungs, sliced into strips – 300 g.
Pig’s Sweet Intestines, sliced – 300 g.
Pig’s Kidney, sliced into strips – 1 whole piece
Pork Belly, sliced into strips – 300 g.
Carrots, sliced in strips – 3 medium
Bell Pepper, sliced into strips – 1 large
Green Peas – 200 g.
Garlic, crushed and chopped – 6 cloves
Onions, diced – 1 large
Bay Leaves – 2 to 3 pcs
Vinegar – 9 tbsp
Soy Sauce – 6 tbsp
Magi Magic Sarap – 1 small sachet
Salt & Pepper to taste
Water – around 2 cups
Canola Oil – 2 tbsp
- Heat the oil in a pan then sauté the garlic until it turned brown. Then add the onions sauté it until it becomes translucent.
- Add the pork belly, stir until it changes in color then add the pig’s heart, lungs, and kidneys. Stir for at least 5 minutes under low fire. Add the intestine, stir.
- Marinade the pig’s liver in 3 tbsp of vinegar.
- Add water, soy sauce, 3 tbsp of the vinegar, magi magic sarap, ground pepper, and bay leaves. Transfer to a pressure cooker and bring to a boil under pressure for 8 minutes or until the meat are tender. Transfer the meat to a frying pan
- Add the remaining vinegar and continue cooking until most of the liquids have evaporated.
- Stir in the peas and the carrots. Stir and continue to simmer under medium fire.
- Add the liver and the bell pepper, adjust taste with salt if needed and bring to a simmer for at least 2 minutes. Do not prolong the cooking as the liver will become gummy
Serve with rice and a bunch of boiled pechay.
Makes 6 to 8 servings. Below is the estimated nutritional values per serving based on the ingredients used.
Calories : 540.65 kcal
Total Fat : 41.84 g
Cholesterol : 389.63 mg
Saturated Fat : 11.56 g
Protein : 33.16 g
Trans Fat : 0 g
Sodium : 1324.41 mg
Dietary Fiber : 1.94 g
Carbohydrate : 6.4 g
Sugar : 1.37 g
© Fresha-licious (20March2012)