Filipino Igado Recipe Video
Ingredients
| Pork tenderloin | 2 Pound, sliced into 2-inch strips | |
| Pig liver | 1⁄2 Pound | |
| Kidney | 1⁄2 Pound (Pig Kidney) | |
| Green pea | 1 1⁄2 Cup (24 tbs) | |
| Carrot | 1 Medium, cut into strips | |
| Garlic clove | 1 Tablespoon, minced | |
| Onion | 1 Medium, diced | |
| Red bell pepper | 1 Large, cut into strips | |
| Dried bay leaves | 3 Medium | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Soy sauce | 6 Tablespoon | |
| Vinegar | 5 Tablespoon | |
| Water | 1 1⁄4 Cup (20 tbs) | |
| Cooking oil | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 794 Calories from Fat 278
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 8.9 g44.6%
Trans Fat 0.1 g
Cholesterol 237.4 mg79.1%
Sodium 1829.8 mg76.2%
Total Carbohydrates 56 g18.8%
Dietary Fiber 13.8 g55.3%
Sugars 8.9 g
Protein 71 g142.6%
Vitamin A 110.1% Vitamin C 118.1%
Calcium 13.2% Iron 49.5%
*Based on a 2000 Calorie diet
Directions
2. When the oil is hot enough, sauté the garlic and onions
3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown
4. Pour-in the soy sauce and water then simmer until the pork is tender
5. Add the pig€™s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.
6. Add the pig€™s liver and vinegar then simmer for another 10 minutes.
7. Put-in the carrots and simmer for 3 minutes.
8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.
9. Transfer to a serving plate then serve.
10. Share and Enjoy!
Editors Review
This video is in Filipino.Chef
