Igado (Filipino Pork Mix 'Stew')
To me, this sounds good, as I do like pork hearts and liver. I call this mix a 'stew' as there is pork belly, heart, and liver in this, along with peas, onion, and bell pepper. On my to cook and taste list. If you have never prepped a pork heart, there is a Shortcut for this in the Recipe Notes section.
Ingredients
For the Pork Mix
- 500 grams pork belly, (1 lb)
- 500 grams pork liver, (1 lb)
- 1-2 pork hearts
- ½ cup frozen peas, thawed
- 1 small red bell pepper, sliced into strips
- 1 tablespoon corn starch
- 1 tablespoon water
- water, as needed
- salt, as desired
For the Marinade
- ¼ cup soy sauce
- 1 small onion, thinly sliced
- 2 tablespoons white vinegar
- 2 tablespoons chicken stock powder
- 8 cloves garlic, minced
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1 tablespoon sugar
- ¼ cup water
Instructions
- Prep the liver and heart(s). Slice the pork belly, liver, and heart into ½ inch strips.
- Place the liver in a bowl, cover, and place in the fridge.
- In a large mixing bowl, add the Marinade ingredients and mix together then add and mix in the pork belly and heart. Let this marinate for 1 hour.
- Add the contents of the mixing bowl to a pot and bring to a boil then reduce to a simmer. Simmer until the pork is tender and the liquid reduced. Add water as needed during cooking.
- Add the peas, bell pepper, and pork liver to the pot and bring to a boil then reduce to a simmer. Simmer for 5-7 minutes or until the liver is cooked.
- While the pot is simmering, mix together the 1 tablespoon of corn starch and 1 tablespoon of water. Mix until smooth, this is a thickening slurry, stir this into the pot and simmer for 2-3 minutes until the sauce is thickened. Taste and season with salt as desired.
- Serve over rice.
Notes
I get all the pork items from local vendors in the village, next time in the town or city, I will get prices for store bought items. For now, this is certainly low cost per serving.
Shortcut: Pork Hearts 101.
Leave a Reply