Igado
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 3:02pm

Ingredients




1 3/4 pounds pork loin with fat and skin
3/4 pound pork liver
1 cup frozen peas
1 red bell pepper, julienned
1/2 cup yellow onion, chopped
1 teaspoon minced garlic
 cup + ⅙ cup white vinegar
 cup soy sauce
1 1/4 teaspoons salt
1 teaspoon freshly ground pepper
2 whole bay leaves

Preparation

1 Remove fat from meat and cut into 1/2 inch pieces. 2 Cut the remaining pork meat and pork liver into strips 3 In medium heat, cook the diced pork skin with fat. Sprinkle with a pinch of salt until crunchy bits are left. Transfer them into a small container. Throw away the oil but leave about 1 tablespoon in the pan. 4 Sauté onions in the fat oil until translucent. Add minced garlic and sauté for 2 minutes. 5 Add liver strips and sauté with the onion for a minute, then pour 1/3 cup of vinegar into the mixture. Cover and cook in med-high heat for 5 minutes. 6 Stir in soy sauce, cover for another 2 minutes. 7 Add in the crunchy pork fat with skin, salt and pepper, and 1/6 cup vinegar. 8 Stir. Cover and leave to cook for 7 minutes. 9 Lower heat to medium. Add frozen peas and red bell pepper. 10 Bring to boil, then cover for 5 minutes. Turn off the heat. 11 Add the bay leaves and gently mix in. 12 Cover and let it rest for 10 minutes. Remove bay leaves before serving. 13 Serve with rice.

About


Igado is a regional Filipino delicacy.