Dinner · 50 min · filipino

Ilocano Igado

A Filipino dinner built around pork tenderloin and pork liver — on the table in 50 minutes. It is weeknight cooking that still hits your targets — 32 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Pork tenderloin
• 1/2 lb Pork liver
• 2 Potatoes
• 1 Carrots
• 1/2 Bell pepper
• 1/4 cup Green peas
• 1/3 cup Soy sauce
• 1/4 cup Cane vinegar
• 5 cloves Garlic
• 2 Bay leaves

Steps

1. Cut the tenderloin and liver into uniform strips — igado is defined by its strips.
2. Marinate in soy sauce, vinegar, garlic, and bay, 30 minutes.
3. Sear the pork strips hot and fast, 5 minutes; set aside.
4. In the same pot, simmer the marinade with 1 cup water, 10 minutes.
5. Return the pork with the potatoes and carrots; simmer 20 minutes, until tender.
6. Add the liver strips, bell pepper, and peas for the last 6 minutes — the liver stays silky only if it barely cooks.
7. The sauce should be savory-sharp and just thick enough to glaze. Serve over rice.

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