It’s already Wednesday and I’m still here in Manila. I miss the little rascals already. Talking and watching them over skype will never be enough. And I really miss my husband. I hope things will be settled the soonest and no more postponing of my flight so I could be with my husband ALREADY! 🙁 I’m impatient and agitated right now and I don’t need to explain the feeling (… eyebrows meeting)
Igado. Yes dear readers, another recipe of the same kind cooked by my brother-in-law Richard. We are Ilocanos as you may have figured out by now 🙂 Igado is originally an Ilocano dish that consist of meat and innards stewed in vinegar with either salt, fish sauce, and/or soy sauce. The taste is either salty-sour or sour-salty either of which is the dominating taste but it should not be too sour to become a paksiw. My brother-in-law in this case used the bagoong patis, the almost clear liquid on top of the murky brown thing that settles at the bottom of a bottled bagoong sauce.
We already have a collection of different variations of Igado, check out our Igado collection in case you are interested. We have igado recipe using only innards, that is a mixture of the kidneys, lungs, liver, spleen, etc. Another using only the sweet intestines. One other is an almost similar recipe as this but different. Whichever recipe you want, igado always makes a satisfying and filling meal for your family and friends, regardless of the occasion and even for a simple family dinner 🙂
SIMPLE ILOCANO IGADO
Pig’s Liver, sliced into strips – 400 g
Pork loin with fat & skin, sliced into strips – 600 g.
Potato, diced – 2 medium
Garlic, crushed and chopped
Soy Sauce – 1 tbsp
Salt to taste
Black Pepper, ground
Water- enough to cook the meat
2. Dump the marinated meat in a pan along with the sauce. Add the garlic, onion, and water just enough to cook the meat and let it simmer until the meat is almost tender. Add more water as needed
3. Toss in the potatoes and season with fish sauce and vinegar. Make sure that there is enough liquid to cook the potatoes. Add water if needed until the potatoes are cooked. Simmer for another 5 minutes or until all the liquids have evaporated.
4. Add the liver, simmer for a minute stirring occasionally. Remove the dish from fire once the liver changes its color. Do not prolong the cooking of the liver as it will become tough.
Serve as a pulutan (goes with alcoholic beverages) or as a main course 🙂