Next-Level Pork Igado
A rich, savory-sweet Ilocano pork stew featuring tender pork strips and seared pork liver in a glossy, flavorful sauce. Brightened with calamansi and balanced with a splash of soda and vinegar, this version is hearty and crowd-pleasing.
Yield
8
Time
1 hour 25 minutes
Ingredients
1.5 kg (3.3 lb) pork, cut into strips (Menudo-style)
250 g (1/4 kg / about 1/2 lb) pork liver, thinly sliced
10 calamansi (4 for liver, 6 for pork) or 10 small limes/1 lemon, juiced
1/3 cup soy sauce (for pork marinade)
3 tbsp soy sauce (for liver marinade)
1 bulb garlic (about 10–12 cloves), minced
3 medium onions, diced
1 small can (about 80–100 g) liver spread (optional, for richer flavor)
8 fl oz (1 can / ~240 ml) Sprite or 7Up
1/4 cup vinegar
1/4 cup oyster sauce
1 cup carrots, julienned (about 1–2 medium carrots)
1 cup bell peppers, julienned (about 2 medium peppers)
1/2 cup frozen or fresh green peas
Salt and freshly ground black pepper, to taste
Cooking oil (vegetable or peanut) for frying and sautéing
Instructions
Step 1
Marinate the meats: In one bowl combine the sliced pork liver with juice of 4 calamansi and 3 tbsp soy sauce. In a separate bowl combine the pork strips with juice of 6 calamansi and 1/3 cup soy sauce. Mix well and marinate both for 30 minutes to 1 hour in the refrigerator.
Step 2
Prepare vegetables: Julienne carrots and bell peppers and set aside. Mince the garlic and dice the onions.
Step 3
Pan-sear the liver: Heat a small amount of oil in a pan over medium-high heat. Add the marinated liver and sear until lightly browned. Add a splash of water if needed and cook until liquid evaporates (do not overcook). Remove the liver and set aside.
Step 4
Sauté aromatics: In the same pan, add a little more oil if needed and sauté minced garlic until golden brown. Add diced onions and cook until translucent and fragrant.
Step 5
Cook the pork: Add the marinated pork along with any remaining marinade to the pan. Stir to combine, cover, and simmer over medium heat until the pork begins to soften (about 20–30 minutes), stirring occasionally to prevent sticking.
Step 6
Add liver spread and soda: Midway through cooking (when pork is starting to soften), stir in the liver spread (if using) and pour in the 8 oz can of Sprite or 7Up. Cover and continue to simmer until the pork is tender and the sauce starts to reduce (another 10–20 minutes).
Step 7
Add vegetables and return liver: Stir in the carrots and bell peppers, then add the seared liver and green peas. Mix gently to combine.
Step 8
Add vinegar without stirring: Pour in 1/4 cup vinegar and let it simmer uncovered for a few minutes without stirring to mellow the raw edge of the vinegar.
Step 9
Finish with oyster sauce and season: Add 1/4 cup oyster sauce, stir to combine, and season with salt and pepper to taste. Continue to simmer (uncovered or lightly covered) until the sauce thickens slightly and oil begins to render and float on top—this signals a rich, well-developed sauce.
Step 10
Serve: Remove from heat and serve hot with steamed rice.
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