Igado

File:Igado.jpg

Igado

Igado is a popular Filipino dish from the Ilocos Region. It is a stew made from pork innards, vegetables, and a flavorful sauce. The dish is traditionally cooked with a mixture of pork liver, heart, and kidney, but modern versions may use lean pork meat. The name "Igado" comes from the Spanish word "higado," which translates to "liver" in English.

History

The Igado recipe has been passed down through generations of Ilocano families. The dish's origins can be traced back to the Spanish colonial period in the Philippines, where it was influenced by Spanish cooking techniques and ingredients. The use of pork innards in the dish is a testament to the Filipinos' resourcefulness and their zero-waste approach to cooking.

Preparation and Cooking

The preparation of Igado starts with the marination of the pork innards in soy sauce and vinegar. This not only flavors the meat but also helps to tenderize it. The marinated meat is then sautéed with garlic and onions until it turns a golden brown color. Bell pepper, green peas, and carrots are added for additional flavor and color. The dish is then simmered until the sauce thickens and the flavors meld together.

Serving

Igado is typically served with hot steamed rice, which complements the savory flavors of the dish. It can be enjoyed as a main dish for lunch or dinner. In the Ilocos region, it is often served during special occasions and gatherings.

Variations

While the traditional Igado recipe uses pork innards, some variations use lean pork meat for a less intense flavor. Some versions also add other vegetables like potatoes and red bell peppers for added texture and flavor.

See Also

• Filipino cuisine
• Ilocos Region
• Adobo
• Sinigang