Igado Recipe! The Traditional Igado Recipe

Igado or Pork Liver Stew is originated from the northern part of Luzon but is widely enjoyed in all parts of the country. Marinate pork strips in soy sauce, then fried in medium heat in oil with minced onion, garlic, vinegar. Then add bay leaves, pork liver strips, green peace, carrots, bell pepper and season with salt and pepper. The lean pork, liver, green peas and bell pepper combination makes this dish one of the best toppers for hot steaming rice. Yum!
#igado #igadorecipe #filipinorecipes
written recipe at https://yummykitchentv.com/igado/

IINGREDIENTS
1/2 kilo pork (cut into strips)
1/4 pork liver (cut into strips)
1 onion (minced)
4 cloves of garlic (minced)
1 bell pepper (cut into strips)
1 carrot (cut into strips)
1/2 cup of soy sauce
1/4 cup of vinegar
4 pieces dried bay leaves
1 can green peas
Salt and pepper to taste

DIRECTIONS
Place the pork strips in a large bowl and then add the soy sauce. Let this marinate for at least 30 minutes.
Heat some oil in a pan. Add the onions and garlic and saute for a few minutes until light brown and aromatic. Add the marinated pork strips (set the marinade aside) and saute for a few minutes until no longer pink in color.
When cooked, add the marinade and bay leaves. Stir a bit. Cover the pan and let it cook on low heat for around 10 minutes.
Add the pork liver strips and stir gently. Continue cooking until the liver is almost cooked.
Pour the vinegar. Do not stir for a whole minute.
Add the green peas and carrots. Stir gently and allow them to cook for 2 minutes.
Add the bell pepper strips. Season with salt and pepper. Stir and let it cook for another 2 minutes.
Turn the heat off and transfer the igado to a serving plate. You can enjoy this as a pulutan or serve it with hot steaming rice. Delicioso!