Best Easy Igado Recipe by Chef Boy Logro

Igado is a popular Filipino dish that originated from the Ilocos region. It is a flavorful medley of pork and liver sautéed with vegetables and spices, resulting in a rich and savory dish that is perfect for any occasion. If you’re a fan of Filipino cuisine or simply looking to try something new, then this easy Igado recipe by Chef Boy Logro is a must-try.

– 500 grams pork belly, sliced into thin strips
– 250 grams pork liver, sliced into thin strips
– 1 cup soy sauce
– 1/2 cup vinegar
– 1/4 cup water
– 4 cloves garlic, minced
– 1 onion, sliced
– 2 bay leaves
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 carrot, sliced into thin strips
– 1 cup green peas
– Salt and pepper to taste
– Cooking oil for sautéing

1. In a bowl, marinate the pork belly and liver in soy sauce and vinegar for at least 30 minutes.
2. Heat cooking oil in a pan and sauté the garlic and onion until fragrant and translucent.
3. Add the marinated pork belly and liver to the pan and cook until browned.
4. Pour in the water and add the bay leaves. Simmer for 10 minutes or until the meat is tender.
5. Add the carrots and cook for another 5 minutes.
6. Stir in the bell peppers and green peas. Cook for an additional 3 minutes.
7. Season with salt and pepper according to your taste preference.
8. Serve hot with steamed rice.

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Now, let’s move on to the frequently asked questions about this delicious Igado recipe:

1. Can I use other types of meat instead of pork?
Yes, you can substitute pork with chicken or beef if you prefer. Adjust the cooking time accordingly.

2. Is it necessary to marinate the meat beforehand?
Marinating the meat helps enhance its flavor, but if you’re in a hurry, you can skip this step. However, marinating does make a difference in taste.

3. Can I add other vegetables to the dish?
Certainly! Feel free to experiment with other vegetables like potatoes, green beans, or cabbage. Just make sure to adjust the cooking time accordingly.

4. How long does it take to cook the meat until tender?
The cooking time may vary depending on the type and thickness of the meat. It usually takes around 30-45 minutes for the pork belly and liver to become tender.

5. Can I make Igado in advance?
Yes, you can make Igado ahead of time and store it in the refrigerator. It actually tastes better the next day as the flavors have had time to meld together.

6. Can I freeze leftover Igado?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just reheat it in a pan or microwave before serving.

7. Can I use other types of vinegar?
Traditionally, cane vinegar is used in Igado. However, you can use other types of vinegar like apple cider vinegar if desired.

8. Can I make Igado less spicy?
If you prefer a milder flavor, you can reduce the amount of black pepper or omit it altogether. Adjust the seasoning according to your taste preference.

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9. Can I make Igado in a slow cooker?
Yes, you can cook Igado in a slow cooker. Simply follow the same steps, but transfer everything to the slow cooker and cook on low heat for 4-6 hours.

Now that you have all the information you need, it’s time to try out this delicious Igado recipe by Chef Boy Logro. Enjoy the flavors of the Philippines in the comfort of your own home!