Igado
Monday, December 04, 2006
this is my mother in-laws recipe. although we did not see eye to eye, way back, she taught me this because i married her favorite son. and maybe, she thought i will not be able to cook it the way she did it. i love challenges guys so i was able to concoct the famous igado less the saltness (ilocanos are famous for their salty dishes) and the makunat na liver. my kids (my devoted tasters) love it!
here goes...
materials needed:
1 kg pork pigue sliced and marinated at least 1 hour before
cooking with 1/4 cup dark soy sauce, 1 pinch
ground pepper, 2 tsp worcetershire sauce
1/4 kg pig's liver sliced (same as pork)
1 pc pig's heart sliced
2 cans cooked peas drained
2 pcs bell pepper sliced
6-8 pcs bay leaf
1/2 cup dark soy sauce
1 pc onion chopped
6 cloves garlic minced
ground pepper
procedures:
saute onion till transparent and add garlic saute till fragrant. stir
in pork and pig's heart till brown and add 1 can peas, bay leaf,
ground peper and soy sauce. let simmer and stir once in a while till
pork/heart is tender. add the remaining peas, bell pepper and liver
and let simmer till bell peper is wilted. serve with rice.
you can add more dark soy sauce for a darker igado. i even tried
adding 1 tsp vinegar in the marinade for pork.
_____________
cindy
posted by wyatt @ 4:12 PM,
2 Comments:
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At 5/01/2009 12:11 AM,
Sweet Assassin said...
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Where is the vinegar? It's basic knowledge that Ilocano dishes are unique because of our use of suka... in everything.
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At 12/01/2009 2:23 AM,
Cali said...
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Thanks
AnastasiaMarilynMacDonald
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