Igado is the Ilocano style menudo. While the exact recipe varies from to place, igado is a pork based stew with vegetables. Serves 4 to 6.
500 grams pork, thinly sliced
150 grams liver, thinly sliced
¼ kilo heart and kidney, thinly sliced
1 tablespoon vinegar
¼ cup soy sauce
¼ cup garlic, minced
2 tablespoons cooking oil
2 tablespoons garlic, chopped
1 large onion, chopped
1 tomato, chopped
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
½ cup green peas
Two 8 gram packs of Maggi Magic Sarap
1 ½ teaspoons peppercorns
In a large bowl, combine vinegar, soy sauce, minced garlic, pork, liver, heart and kidney. Let marinate for 30 minutes.
In a large saucepan or wok, heat oil and sauté your chopped garlic, onion and tomato until the tomato begins to wilt. Add in your marinated meat. Let boil and do not stir. Once boiling, lower the heat and simmer for 20 minutes. The pork will get tender. Then add in your bell pepper and green peas and season with Maggi Magic Sarap and peppercorns. Eat immediately.