Igado is a traditional Filipino dish that originated in the Ilocos Region of the Philippines. It is a popular delicacy known for its unique combination of flavors and textures. Igado is made with different cuts of pork, liver, and vegetables, cooked in soy sauce and vinegar.

Igado ilocano style specifically refers to the way this dish is prepared in Ilocano households. The Ilocanos are known for their savory and tangy dishes, and this version of igado is no exception. It is packed with umami flavors from the soy sauce and vinegar, balanced with the richness of pork and liver.

Cooking igado ilocano style is not complicated, but it requires patience and attention to detail. Each ingredient is carefully prepared and cooked to achieve the perfect balance of flavors. The result is a hearty and flavorful dish that is perfect for both ordinary meals and special occasions.

Here is a step-by-step guide on how to cook igado ilocano style.

Tips for preparing igado ilocano style

When it comes to cooking igado ilocano style, there are a few tips that can help you achieve an authentic and delicious dish.

1. Choosing the right ingredients

To make igado ilocano style, you will need the following ingredients:

– Pork tenderloin or pork kasim, thinly sliced

– Pork liver, thinly sliced

– Pork kidney, thinly sliced

– Garlic, minced

– Onion, thinly sliced

– Soy sauce

– Vinegar

– Bay leaves

– Salt and pepper

Make sure to choose fresh and high-quality meats for the best flavor.

2. Properly marinating the meat

Marinating the meat is an essential step in preparing igado ilocano style. To marinate the meat, mix together soy sauce, vinegar, garlic, and onion in a bowl. Add the sliced pork tenderloin, liver, and kidney to the marinade, and let it sit for at least 30 minutes to absorb the flavors.

3. Cooking the meat

After marinating the meat, heat a pan over medium heat and add some cooking oil. Sauté the marinated meat until it is cooked and tender. Remove the cooked meat from the pan and set it aside.

4. Preparing the sauce

In the same pan, sauté some garlic and onion until they are fragrant and translucent. Add the cooked meat back to the pan and pour in the marinade. Add bay leaves and season with salt and pepper to taste. Let the sauce simmer for a few minutes to allow the flavors to meld together.

5. Serving the igado ilocano style

Igado ilocano style is typically served with steamed rice and some sautéed vegetables on the side. Garnish the dish with some sliced onions and chopped spring onions for added freshness and flavor.

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Enjoy your homemade igado ilocano style!

Note: It is important to cook the pork liver and kidney thoroughly to ensure they are safe to eat.

Understanding the traditional dish

Igado is a traditional Filipino dish that originated from the Ilocos region in the northern part of Luzon. It is a popular dish among the Ilocano people and is often served during special occasions and gatherings.

This dish is made with a combination of pork meat and liver, cooked with soy sauce, vinegar, garlic, and spices. The name “igado” is derived from the Ilocano word “gado” which means liver. The addition of liver gives the dish a unique and rich flavor.

What sets igado apart from other Filipino dishes is the use of innards such as pork kidneys and heart. These organs are thinly sliced and sautéed with the meat and liver, adding depth and texture to the dish.

The dish is typically served hot and is best enjoyed with steamed rice. The combination of flavors from the savory meat, tangy vinegar, and aromatic spices makes igado a delicious and satisfying meal.

Although igado is traditionally cooked using pork, variations of the dish can be made using other meats such as chicken or beef. Some people also prefer to add vegetables like bell peppers or green peas for added color and nutrition.

Overall, igado is a beloved dish in the Ilocos region and a must-try for anyone interested in experiencing the rich flavors of Filipino cuisine. Its unique combination of ingredients and flavors make it a standout dish that showcases the culinary heritage of the Ilocano people.

Ingredients you will need

Here are the ingredients you will need to cook igado ilocano style:

  • 500 grams pork tenderloin, sliced into thin strips
  • 500 grams pork liver, sliced into thin strips
  • 1 cup soy sauce
  • 1 cup vinegar
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tablespoons cooking oil
  • 2 tablespoons brown sugar
  • 1 bay leaf
  • 1 tablespoon whole peppercorns
  • 2 medium-sized carrots, julienned
  • 2 medium-sized bell peppers, sliced
  • Salt and pepper to taste

Make sure to gather all these ingredients before you start cooking igado ilocano style.

Step-by-step cooking instructions

1. Prepare all the ingredients needed:

1 kg pork belly, sliced 1/2 cup vinegar
1/2 cup soy sauce 1/2 cup water
3 cloves garlic, minced 1 medium-sized onion, chopped
3 pieces bay leaves 1/4 teaspoon ground black pepper
2 tablespoons cooking oil Salt to taste

2. In a bowl, marinate the pork belly with vinegar, soy sauce, minced garlic, and ground black pepper for at least 30 minutes.

3. Heat the cooking oil in a pan over medium heat. Add the chopped onions and sauté until translucent.

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4. Add the marinated pork belly to the pan and cook until browned on all sides.

5. Pour the remaining marinade into the pan and add water and bay leaves. Stir well to combine.

6. Cover the pan and let it simmer for about 30 minutes or until the pork is tender.

7. Season with salt to taste and adjust the flavors according to your preference.

8. Serve hot with steamed rice and enjoy your homemade Igado Ilocano style!

Tips for achieving the perfect flavor

  • Choose fresh ingredients: To achieve the best flavor in your igado ilocano style, it is important to start with fresh ingredients. Use fresh pork meat and organ meats, as well as fresh vegetables.
  • Marinate the meat: Marinating the meat before cooking is crucial to infuse it with flavors. Create a marinade using soy sauce, vinegar, garlic, and spices. Let the meat sit in the marinade for at least 30 minutes or overnight for a more intense flavor.
  • Sauté the ingredients properly: Sautéing the meat and vegetables properly is essential to bring out their flavors. Make sure to cook them until they are tender but not overcooked.
  • Use a combination of seasonings: The key to achieving the perfect flavor in igado ilocano style is using a combination of seasonings. Aside from soy sauce and vinegar, you can add fish sauce, sugar, and black pepper to enhance the taste.
  • Balance the flavors: Igado ilocano style should have a perfect balance of salty, sour, and sweet flavors. Adjust the amount of seasonings according to your taste preference to achieve the desired balance.
  • Add liver last: Liver is a delicate organ meat that can easily become overcooked and tough. To retain its tenderness and flavor, add the liver towards the end of the cooking process and cook it just until it is cooked through.
  • Let it rest: After cooking, let the igado ilocano style rest for a few minutes to allow the flavors to meld together. This will result in a more flavorful dish.
  • Serve with condiments: Igado ilocano style is traditionally served with condiments such as calamansi or lemon wedges and chili peppers. Squeezing some calamansi juice over the dish before eating can enhance the flavor even more.

Serving and presentation ideas

When serving igado ilocano style, it is important to present the dish in a visually appealing way. Here are some ideas to consider:

1. Plating

Start by selecting a plate or platter that complements the colors and textures of the dish. Igado ilocano style has a mixture of meats and vegetables, so a larger plate or platter with enough space for arranging the ingredients is ideal. Arrange the igado in the center of the plate, placing the meat slices on top and the vegetables on the sides.

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2. Garnish

Add a finishing touch to your igado ilocano style by garnishing it with chopped cilantro or parsley. This adds a pop of color and freshness to the dish. You can also sprinkle some crushed black pepper on top for extra flavor and visual appeal.

3. Side dishes

Igado ilocano style is traditionally served with a side of steamed rice. You can also consider serving it with garlic fried rice or pandesal (Filipino bread rolls) to provide a complete meal experience.

4. Condiments

Offer condiments or sauces on the side for those who prefer a little extra flavor. Some popular choices include soy sauce, calamansi (Filipino lime), or vinegar with chili. These condiments can be served in small bowls or saucers alongside the main dish.

5. Family-style serving

If you’re serving igado ilocano style for a larger group, consider presenting the dish family-style. Place the cooked igado in a large serving dish or platter and allow everyone to serve themselves. This encourages a communal dining experience and adds to the overall enjoyment of the meal.

  • Choose a plate or platter that complements the colors and textures of the dish.
  • Garnish with chopped cilantro or parsley for an added pop of color.
  • Consider serving with steamed rice, garlic fried rice, or pandesal.
  • Offer condiments like soy sauce, calamansi, or vinegar with chili on the side.
  • For larger groups, present the dish family-style and allow everyone to serve themselves.

FAQ

What ingredients are needed to cook igado ilocano style?

The ingredients needed to cook igado ilocano style are pork tenderloin, pork liver, pork kidney, soy sauce, vinegar, garlic, onions, bell peppers, bay leaves, black pepper, and salt.

Can I use chicken instead of pork to cook igado ilocano style?

Yes, you can use chicken instead of pork to cook igado ilocano style. Just make sure to adjust the cooking time accordingly as chicken may cook faster than pork.

Is igado ilocano style a spicy dish?

It depends on your preference. The traditional igado ilocano style is not typically spicy, but you can add some chili peppers or hot sauce if you like it spicy.

How long does it take to cook igado ilocano style?

It usually takes about 1 to 1.5 hours to cook igado ilocano style. The cooking time may vary depending on the tenderness of the meat and the size of the ingredients.