Igado

Ingredients for Igado

• 500 g pork belly, small diced
• 250 g pork liver, small diced
• 1 pork heart, small diced
• ⅓ cup raisins
• 1 large green capsicum, diced
• 1½ cups cane vinegar
• 3 tbsp soy sauce
• 3 bay leaves
• 1 tbsp cracked peppercorns
• Fish sauce
• 5 cloves garlic, minced
• 1 small red onion, chopped
• 1 thumb ginger, finely chopped
• Oil

How to cook Igado

1. 1.Marinate pork liver in ½ cup cane vinegar for 1 hour, stirring every 15 minutes; drain and reserve.
2. 2.Heat oil and sauté garlic, ginger, and onion until the onion softens.
3. 3.Add pork belly and heart; stir-fry over high heat until no longer pink.
4. 4.Add remaining vinegar, soy sauce, peppercorns, and bay leaves. Boil, then simmer uncovered over medium heat 25 minutes to reduce.
5. 5.Add liver, raisins, and capsicum; simmer 5 minutes. Add water if needed, season with fish sauce, and serve.