Igado Ilocano

Ingredients for Igado Ilocano

• 500 g pork belly, small-diced
• 300 g pork liver, small-diced
• 1 pork heart, small-diced
• 1 large red capsicum, diced
• 1/2 cup green peas
• 1 1/2 cups cane vinegar, divided
• 3 tbsp soy sauce
• 3 bay leaves
• 1 tbsp cracked peppercorns
• Fish sauce, to taste
• 5 garlic cloves, minced
• 1 small red onion, chopped
• 1 thumb-sized piece ginger, finely chopped
• Oil, for cooking

How to cook Igado Ilocano

1. 1.Marinate the pork liver in 1/2 cup cane vinegar for 1 hour, stirring every 15 minutes; drain and reserve the liver.
2. 2.Heat oil in a pot over medium heat; sauté garlic, ginger, and onion until the onion softens.
3. 3.Raise heat to high and brown the pork belly and heart.
4. 4.Add remaining vinegar, soy sauce, bay leaves, and peppercorns; boil, then simmer uncovered over medium heat for 25 minutes until reduced.
5. 5.Add capsicum, peas, and liver; simmer for 5 minutes, until the liver is cooked through.
6. 6.Loosen with water if needed, season with fish sauce, and serve with extra cracked peppercorns.