Best Igado Recipe
Today’s Igado will let you experience the exotic and exciting flavors of pork liver and heart and fatty pork belly. It’s rich and savory with a hint of sweetness and tanginess.
Servings: 6 people
Ingredients
- 500 grams Pork belly
- 200 grams Pork liver
- 200 grams Pork heart
- 1 cup Pineapple juice
- 1 cup Soy sauce
- 10 cloves Garlic
- 2 pieces Potatoes
- 1 piece Carrot
- 1 piece Bell pepper
- 3 pieces Bay leaves
- 1 piece Onion
- 1 tsp Annato powder
- 1/2 cup Green peas
- 1 piece Green, red chilies
- 1 tbsp Vinegar
Instructions
- Slice the pork belly, pork liver, and the heart into strips
- Place all in a large container. Add the soy sauce, ground black pepper, crushed garlic, and the pineapple juice. Cover & set aside for 1 hour.
- Prepare the garlic, onion, bell pepper, chilies, carrots, and potatoes.
- Heat oil in a pan. Saute the garlic and onion. Add the bay leaves and the annatto powder. Stir to mix.
- Now we can add the marinated pork belly, pork liver, and the heart into the pan. Cover & sear for 10 minutes.
- Add the liquid from the marinade. Add potato, and carrot. Cover and simmer for 5 minutes.
- Now we can add the bell pepper, green peas, chilies, and vinegar. Cook for about 2 minutes.