Saturday, December 22, 2012


a.k.a higado or dinaldalem in Ilocano

igado (i-ga-dó; Ilocano dish) [n.] braised strips of meat, liver, and other internal organs. Ragout of atay ng baboy (pig’s liver), the liver is cut into strips and marinated in vinegar for a while. Other ingredients include some thin strips of sliced pork, sliced pig’s kidney, heart, lapay & isaw (intestine), strips of kamote (sweet potatoes) or patatas (potato) and thick strips of ginger. Cooking starts with sautéing of chopped onions and garlic (if there’s pork fats, fry it first then use the lard in sautéing), then all ingredients, except the liver are added into the pan. 

When the color of the ingredients turn opaque, a sign that the stuff are heated well. Then toyo (soy sauce) is added along with some vinegar, peppercorn, bayleaf, and garbanzos (chickpeas). If the soup dries out while simmering, more cups of water is added to continue simmering until the meat is tender. 

Then the liver is added along with some pieces of siling haba (finger chili). Salt and pepper maybe added to adjust the taste. The liver is the last ingredient to be cooked into the pan as it easily hardens when cooked, the longer it is heated the tougher it becomes. 

 To add a complimenting colorful garnishment, add pre-cooked green peas and sliced carrot when cooking is about to finish.
Igado being served in a roadside bulalohan in Binalonan, Pangasinan

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