Igado
If you have around 1 hour to spend in the kitchen, Igado might be a super gluten free and dairy free recipe to try. For 93 cents per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 6g of fat, and a total of 186 calories. This recipe serves 8. It works well as a main course. This recipe from Kawaling Pinoy requires soy sauce, garlic, water, and oil. 25 people found this recipe to be flavorful and satisfying. With a spoonacular score of 94%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: .
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 bay leaves
4 to 5 garlic, peeled and minced
1 pound liver, cut into 1/2 inch strips
1 tablespoon oil
1 small onion, peeled and sliced thinly
1/2 cup frozen green peas, thawed
8 to 10 pepper corns, cracked
1 pound pork tenderloin, cut into 1/2 inch strips
1 small red bell pepper, cored, seed and sliced into strips
salt to taste
1/4 cup soy sauce
1/2 cup vinegar.jpg)
1 cup water
Equipment:
bowl
pot
Cooking instruction summary:
In a bowl, combine pork strips, onions, garlic, bay leaves, pepper corns, vinegar and soy sauce. Marinate for about 1 hour. Drain meat from marinade, squeezing excess liquid, and reserve liquid.In a pot over medium heat, heat oil. Add bell peppers and cook for about 30 seconds. Remove from pot and set aside.Add the marinated pork including aromatics and cook, stirring occasionally, until pork lightly browns and onions and garlic are limp and aromatic. Add reserved marinade and water and bring to a boil for about 4 to 5 minutes. Lower heat, cover and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced. Add liver and continue to cook, stirring gently to combine, for about 4 to 5 minutes or until liver is cooked through and sauce is thickened. Add green peas and bell peppers and continue to cook for about 2 to 3 minutes or until peas are heated through and bell peppers are tender yet crisp. Season with salt to taste. Serve hot.
Step by step:
1. In a bowl, combine pork strips, onions, garlic, bay leaves, pepper corns, vinegar and soy sauce. Marinate for about 1 hour.
2. Drain meat from marinade, squeezing excess liquid, and reserve liquid.In a pot over medium heat, heat oil.
3. Add bell peppers and cook for about 30 seconds.
4. Remove from pot and set aside.
5. Add the marinated pork including aromatics and cook, stirring occasionally, until pork lightly browns and onions and garlic are limp and aromatic.
6. Add reserved marinade and water and bring to a boil for about 4 to 5 minutes. Lower heat, cover and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced.
7. Add liver and continue to cook, stirring gently to combine, for about 4 to 5 minutes or until liver is cooked through and sauce is thickened.
8. Add green peas and bell peppers and continue to cook for about 2 to 3 minutes or until peas are heated through and bell peppers are tender yet crisp. Season with salt to taste.
9. Serve hot.
Nutrition Information:
covered percent of daily need
