IGADO | CL’s Kitchen

IGADO RECIPE
This dish is prepared every fiesta and on occasion at the house of my late grandparents. This dish has many versions and Manong Tom is already cooking one of these. I hope I can imitate his recipe, but I know this recipe is near his because it smells like it. And the smell brings back the memory of the fiesta in Zambales.
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XOXO,
CL
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Ingredients
1/2 k pork shoulder (kasim), cut into strips
1/3C Soy sauce
2T Worcestershire sauce
1T Liquid seasoning (Knorr)
1/4 k pork liver, cut into strips
3T Vinegar
1/4 k pig maw (tiyan ng baboy), cleaned, pre-boiled, and cut into strips
1/4C cooking oil
1/4 C onion, minced
5 cloves garlic, minced
3 bay leaves
2 C water
1/4 C carrots, cut into strips
2/3 C green peas (1 small can), drained
2/3C mushroom (1 small can), drained
1/2C raisins
125g liver spread Reno (1 1/2 small can)
1/4tsp black pepper
2T fish sauce
2T margarine
1. Wash and cut pork into strips. Marinate it with soy sauce, Worcestershire sauce, and liquid seasoning for at least 1 hour. (I marinated mine overnight) :)
2. Wash and cut liver into strips then soak it in vinegar. After 1 hour, rinse with water and drain. Set aside.
3. Clean and boil the pork maw until tender. Cut into strips.
4. Heat oil in a pot over medium-high heat.
5. Sauté onion and garlic until fragrant.
6. Add the pork and cook until lightly browned then pour in the remaining marinade.
7. Pour in 2 cups of water and add bay leaves. Bring to a boil over medium heat.
8. After 20 minutes, add the pre-boiled pork maw. Cover.
9. After 15 minutes, add the liver, veggies. and seasonings.
10. Cook until the water is reduced (about 10 minutes) and preferred tenderness is achieved. (Add more water if needed if your desired tenderness is not yet achieved at this time.
11. Enjoy!
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VLLO
Daily11
iphone6
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