26 April 2013
I love having igado for any meal. I request for either this or bopis from my Nanay whenever I visit her when I was still working and living in Manila. I have never taken particular attention to how it is cooked (indeed, it's ready there when I arrive!), so when my elder sister said we will be having igado for lunch, I simply could not let the opportunity pass to learn how to cook this tasty Ilocano dish.
1 pig's liver
1/2 kg pork liempo
a splash of soy sauce
2 cloves garlic, crushed and chopped
1 medium onion, chopped
2 medium bell pepper, cut into strips
1 medium carrot, julienned
a handful of siling pangsigang
1 tbsp vinegar
salt and ground pepper to taste
water for boiling
Boil the pig's heart, liver, and liempo over medium heat for about 5 minutes. Let cool, then cut into strips. Boiling makes it easier to cut. Reserve some of the stock for later use.
Taste and adjust using salt and ground pepper.
This dish is great served either warm or cool. When cooled down, the sauce will thicken slightly, which is ideal.
Serve with hot rice.