A Saucy Tale: Igado

10 months ago


The Spanish word “higado” means liver. It may also be the reason why this this dish from Tuguegarao is called igado, pertaining to the generous amount of (pork and chicken) liver that goes into it. Flavored with vinegar, soy sauce, lard, and bell peppers, it’s a hearty meal that’s perfectly paired with freshly-cooked rice.  



Makes 6-8 servings


2 Tbsps Lard or cooking oil

1 Tbsp Minced garlic

1 Large onion, diced

1 kilo Pork tenderloin, cut into strips

1 cup Water

¼ cup Vinegar

3 Tbsps Soy sauce

¼ kilo Pork liver, cut into strips

3 Red bell peppers, cut into strips

1 cup Frozen green peas, thawed

Salt and ground black pepper, to season

3 pcs Chicken liver, boiled and then mashed (optional)

  1. In a saute pan, melt pork fat or cooking oil over medium heat, then saute garlic and onion. Add pork and stir until pork is cooked, about five minutes.
  2. Add broth or water, and let it simmer for five minutes. Add vinegar and soy sauce. Don’t stir until the sauce simmers.
  3. Add liver and red bell pepper strips and green peas. You may opt to add the mashed chicken liver to thicken the sauce. Otherwise, continue to simmer until sauce is reduced by half. Serve with hot rice.

Recipe by Malou Perez Nievera of

Photographed by Miguel Abesamis of Studio 100

Complete your meal with these Pinoy suggestions:

Hinatukan Gulay (Ginataang Sigarilyas)

Buko Pandan with Sago and Pinipig

Melon Buko in Sweetened Coconut Sauce

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