The Happy Home Cook: Igado

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 Igado (Source: www.overseaspinoycooking.com)

Igado (Source: www.overseaspinoycooking.com)

Adapted from a recipe in the book
Philippine Cuisine: A Country’s Heritage

Serves 4

Ingredients
1 kilo pork innards (combination of liver, lungs, heart, kidney)
Pork lard
1 tablespoon garlic, minced
1/2 cup water
3 red bell peppers, cut into strips
1 cup sliced onion
1 cup gisantes (cooked green peas)
1/4 cup vinegar
3 tablespoons soy sauce
Salt and pepper, to taste

Procedure
Clean and slice the pork innards thinly. Set aside.
In a pan, heat the lard until melted. Add the minced garlic and cook until golden brown.
Add the sliced meat. Cook for 15 minutes.
Add water and after 5 minutes, add the red bell pepper strips, sliced onion, gisantes, and vinegar. Let simmer for a while. Season with soy sauce, salt and pepper. Mix well. Taste and correct seasoning.

From Country Cooking: Philippine Regional Cuisines by Michaela Fenix


 Micky Fenix

Micky Fenix

Micky Fenix writes the weekly column “Country Cooking” for the Philippine Daily Inquirer. Her book on regional cuisine will be published this year.


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