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Igado

A rustic Filipino dish featuring tender pork liver and heart simmered in a sweet-savory soy-vinegar sauce, ready in under 45 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Filipino
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds pork liver cut into 1-inch cubes
  • 8 ounces pork heart cut into 1-inch cubes
  • 1 large onion sliced into thin wedges
  • 6 cloves garlic minced
  • 1/2 cup soy sauce
  • 3 tablespoons calamansi juice or white vinegar
  • 2 tablespoons brown sugar
  • 3 tablespoons cooking oil
  • 1/2 cup water
  • Salt and black pepper to taste
  • 1 whole red chili pepper optional

Equipment

  • Sharp chef's knife
  • Cutting board
  • Large skillet or wok
  • Medium bowl
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Paper towels

Method
 

  1. Pat the pork liver and heart dry with paper towels to remove all moisture.
  2. Cut the liver and heart into 1-inch cubes and set aside.
  3. Slice the onion into thin wedges and mince the garlic.
  4. Heat cooking oil in a large skillet or wok over high heat until shimmering, about 2 minutes.
  5. Add the liver and heart in a single layer and sear without stirring for 3 minutes to develop a golden crust.
  6. Stir the meat and cook for an additional 2 to 3 minutes until browned on all sides.
  7. Add minced garlic and stir for 30 seconds until fragrant, then add sliced onion and cook for 2 minutes until slightly softened.
  8. Pour in soy sauce, calamansi juice or vinegar, brown sugar, and water; stir to combine, scraping up browned bits.
  9. Reduce heat to medium and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and coats the meat.
  10. Taste and adjust seasoning with salt, pepper, or extra soy sauce as needed before serving.

Notes

Patting the meat dry before searing ensures a caramelized crust. Serve immediately over hot steamed rice. Store leftovers in an airtight container in the refrigerator for up to 4 days.