THE ILOCANO IGADO

​Today I felt like eating igado, a fiesta fare for the Ilokanos. Often served on special occasions because it last longer. It could be prepared ahead  of time since it has vinegar as a major ingredient unlike the other fiesta dishes caldereta, menudo and afritada. 

When I was a kid a grandaunt operated a carinderia right across the Pantranco station (Pangasinan Transportation Company) where there was a lot of foot traffic. 

She called me Miss Igado since it was my favorite. I’d sit down on one end of the long wooden table and order a hot bowl of igado for 50 centavos with rice. 

Let me share my recipe the way I remember how it tasted. Btw, there is a similar dish of the Kapangpangans called kilayen or kilawen. 

                   INGREDIENTS 

1 medium pork tenderloin cut in cubes

1/4 kilo pork liver half of which is sliced thinly; the other half is chopped 

2 tbsps cooking oil 

1 tbsp cooking wine 

4 tbsps white vinegar 

1 level tbsp refining sugar 

1/4 tsp turmeric 

1/2 tsp salt 

1/2 cup water 

2 tbsps fish sauce 

4-5 pcs  young calamansi leaves 

1 medium bell pepper, julienne 

1 medium onion, chopped 

1 match-box size ginger, julienne 

2 tbsp minced garlic 

3 fresh bay leaves 

1 star anise 

1 inch size cinnamon bark 

8-10 pcs pepper corn or 1 tbsp crushed black pepper 

                 PREPARATION 

Blanch pork tenderloin and pork liver

In boiling water with spices for 5 minutes. 

Remove blanched meats and set aside until it is cold enough to handle. 

Cut pork tenderloin in cubes (Jim likes it that way). Slice half of liver thinly and the other half, chopped. Liver is not a favorite of many but it gives the dish it’s distinctive flavor. So I try to tone down the presence of chunky liver by chopping half of it. 

                 COOKING METHOD 

In a saucepan,on medium heat, put in oil, followed by garlic,ginger and onions. 

Add pork tenderloin and mix well 

Add cinnamon bark, star anise, bay leaf, calamansi leaves and pepper corns. 

Cover and lower heat until pork is tender. 

Add turmeric, vinegar, sugar and fish sauce. Mix well

Add 1/2 cup hot water and let mixture boil. 

Check the mixture to see that all ingredients are blended well. Add the bell pepper at the last minute. Adjust to taste. 

Btw, the bay leaves came from my plant

I could have used leaves from the pouch  brought home from Rotterdam by Tess who brings them every time. But then I thought that if i take off some leaves from my plant, it would grow more branches. The fresh green leaves are more tasty, giving the dish more flavor. Try it also in pasta 

This dish is done.  Plate and sprinkle chopped spring onions. 

As they say:

 “The proof of the pudding is in the eating”.