HOW TO COOK IGADO (ILOCANO DISH)

Igado is a popular Ilocano dish from the northern Philippines, made with pork and pig's innards such as liver, heart, and kidneys.

IGADO

Igado is a flavorful Filipino dish that is rich in protein and essential nutrients. However, it is important to note that igado is a high-cholesterol dish since it contains pork meat, liver, heart, and kidneys. While these ingredients provide important nutrients such as iron, zinc, and vitamin B12, they are also high in cholesterol and fat.

To make igado a healthier dish, you can use leaner cuts of pork or substitute the pork with chicken or beef. You can also reduce the amount of oil used in cooking and use healthier cooking methods such as grilling or baking instead of frying. Adding vegetables such as carrots, green beans, and bell peppers can also increase the nutritional value of the dish.

Overall, while igado is not the healthiest dish due to its high cholesterol and fat content, it can still be enjoyed as part of a balanced diet when consumed in moderation and prepared using healthier ingredients and cooking methods.

 

Here's a recipe for cooking Igado:

Ingredients:

 

1/2 kg pork meat, sliced into small pieces

1/4 kg pork liver, sliced into small pieces

1/4 kg pork heart, sliced into small pieces

1/4 kg pork kidney, sliced into small pieces

2 medium-sized onions, chopped

1 head of garlic, minced

1/4 cup soy sauce

1/4 cup vinegar

2 tbsp cooking oil

1 tsp sugar

1 tsp salt

1/2 tsp ground black pepper

2 bay leaves

 

Instructions:

In a large pan or wok, heat cooking oil over medium heat.

Sauté the garlic and onions until fragrant and translucent.

Add the sliced pork meat and cook until lightly browned.

Add the sliced pork liver, heart, and kidney, and cook for another 5 minutes.

Pour in soy sauce and vinegar and mix well.

Add sugar, salt, and black pepper. Mix well and cook for another 5 minutes.

Add the bay leaves and bring to a boil.

Reduce heat to low, cover the pan, and let it simmer for about 20-30 minutes or until the pork and innards are tender.

Serve hot with steamed rice and enjoy your Igado!

Note: You can adjust the amount of soy sauce and vinegar to suit your taste. Some variations of Igado also add sliced bell peppers and green peas for added flavor and color.