igado

igado – /i-ga-dó/ (Ilocano dish) [n.] braised strips of meat, liver, and other internal organs.

Other local names:

• a.k.a higado or dinaldalem in Ilocano

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 are 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 turns opaque, it is a sign that the stuff is heated well. Toyo (soy sauce) is then added with some vinegar, peppercorn, bay leaf, and garbanzos (chickpeas). If the soup dries out while simmering, A cup or two of water is added to continue simmering until the meat is tender. 

When meat is tender, the liver is added followed by some pieces of siling haba (finger chili). Salt and pepper may be 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 carrots when cooking is about to finish.

Igado is being served in a roadside bulalohan in Binalonan, Pangasinan.

All photos by Edgie Polistico in this blog are copyrighted. ALL RIGHTS RESERVED.

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