Entree: Philippines – Ilocano – Igado (Pork and liver stew with vinegar, soy, and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) pork liver, sliced into 1/2-inch (1.3 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 1 medium onion, sliced, about 6 oz (170 g)
- 1/3 cup (80 ml) cane vinegar or white vinegar
- 1/4 cup (60 ml) soy sauce
- 1 cup (240 ml) water or low-sodium broth
- 2 bay leaves
- 1 tsp (2 g) whole black peppercorns
- 2 medium potatoes, peeled and cubed, about 10 oz (280 g)
- 1 medium carrot, sliced, about 4 oz (115 g)
- 1/2 cup (75 g) frozen green peas
- 1 medium red bell pepper, sliced, about 4 oz (115 g)
- 1 tsp (4 g) granulated sugar
- Salt and freshly ground black pepper to taste
- 2 scallions, chopped, about 20 g (for garnish)

Instructions

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the pork shoulder cubes in batches until nicely seared; remove and set aside.
2. In the same pot, sauté minced garlic and sliced onion until translucent and fragrant, about 2–3 minutes.
3. Return the browned pork to the pot. Add soy sauce and let it sizzle briefly to deglaze, then pour in the vinegar. Allow the vinegar to simmer for 1 minute without stirring vigorously to preserve its tang, then add the water or broth, bay leaves, and peppercorns.
4. Bring to a gentle boil, reduce heat to low, cover, and simmer for 25–30 minutes until pork is nearly tender.
5. Add the potatoes and carrots to the pot. Continue simmering, covered, for 10–12 minutes until vegetables are almost tender.
6. Add the sliced liver, peas, and red bell pepper; stir and cook uncovered for 5–7 minutes more until the liver is just cooked through and vegetables are crisp-tender. Stir in the sugar and adjust seasoning with salt and pepper to taste.
7. Remove bay leaves. Garnish with chopped scallions and serve hot with steamed rice.