Here's a recipe for Igado, a classic Filipino dish from the Ilocos region. Igado is a savory stew made with pork tenderloin, liver, and various vegetables.
Igado Recipe
Ingredients:
1/2 kilo pork tenderloin or pork belly, sliced into thin strips
1/2 Kilo pork liver, sliced into thin strips
2 medium potatoes, julienned
1 medium carrot, julienned
1 red bell pepper, sliced into strips
1 small can green peas
1 pork boullion
1/4 cup soy sauce
1/4 cup vinegar
1 cup water
1 medium onion, chopped
4 cloves garlic, minced
2-3 bay leaves
1 tbsp Oyster Sauce
1 tsp ground black pepper
1 tbsp fish sauce
2 tbsp cooking oil
Salt to taste
Instructions:
Marinate the Pork and Liver:
In a bowl, Marinate liver with vinegar. Marinate pork with soy sauce, garlic, and ground black pepper. Mix well and marinate for at least 30 minutes.
Prepare the Vegetables:
While the meat is marinating, prepare the vegetables. Peel and julienne the potatoes, julienne the carrot, and slice the bell peppers into strips
Heat the cooking oil in a large pan over medium heat. Pan fry potatoes and carrots until golden brown and set aside.Add the garlic and onion, and sauté until the onion becomes translucent.
Add the marinated pork tenderloin and liver to the pan. Cook until the meat is browned. Add salt and pepper, soy sauce, oyster sauce, bay leaves, bouillon and water. Cover and cook for 15-20 minutes
Add the potatoes, carrots, green peas and belle pepper to the pan. Bring to a boil.
Reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
Add the vinegar, do not mix. Continue to simmer for another 5 minutes.
Taste and season with salt as needed.
Serve:
Remove from heat and transfer to a serving dish. Serve hot with steamed rice.
Enjoy your delicious Igado!
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