Igado na Pinatuyo Recipe

When “Simple” Means Smart: Igado the Simpol Way

Igado is a beloved Ilocano dish known for its balance of savory, tangy, and earthy flavors—usually a mix of pork, pork liver, vinegar, soy sauce, and vegetables. But there’s no one strict version. Just like many regional dishes in the Philippines, it’s adaptable depending on what’s available in your kitchen.

In this version, we’re doing Igado na Pinatuyo, or “dry-style” Igado. It’s less saucy than other versions but just as flavorful—and it actually keeps well, which is why many households prepare it for fiestas or special gatherings.

The real trick here? Timing. Add the pork liver only at the end so it stays soft and tender, never tough or chalky. And to make cooking easier and more flavorful, we use annatto oil, a few pantry seasonings, and a good old pack of all-in-one seasoning.

This version is all about cooking smart and eating well—without the fuss.

Instructions

Step 1: Marinate

1. In separate bowls, marinate the pork and pork liver using a mix of soy sauce and calamansi. Use 2/3 of the marinade for the pork and the remaining 1/3 for the liver.
2. Let sit for at least 15 minutes. The pork can be marinated longer, but don’t marinate the liver too long to avoid overpowering it.

Step 2: Make Annatto Oil

1. In a small pan, add the oil and annatto seeds before the oil gets hot.
2. Let the seeds infuse slowly until the oil becomes a deep orange-red. Turn off heat, strain, and set aside. This will be your cooking oil.

Step 3: Sauté the Pork

1. Heat a pot or wok with the annatto oil.
2. Sauté onions and garlic until soft.
3. Add the marinated pork (without liver) and bay leaves. Cook until browned and slightly tender.
4. Add a splash of vinegar (do not stir right away), let it simmer for a minute, then stir to combine.
5. Season with your all-in-one seasoning and black pepper. Optional: Add a spoon of liver spread to deepen the flavor.

Step 4: Add Veggies and Liver

1. Toss in your julienned carrots and cook for 1–2 minutes.
2. Add the pork liver along with its marinade. Stir gently and cook just until the liver is no longer raw—don’t overcook.
3. Add a bit of sugar to balance the acidity if needed.
4. Mix in the bell peppers and green peas. Simmer uncovered until slightly dry, rich, and flavorful.

Optional: If pork is not yet tender but the dish is drying up, add a small splash of water and simmer longer until soft.

Simpol Cooking Notes

• Liver Timing is Key: Always add pork liver toward the end of cooking. Overcooked liver becomes grainy and tough.
• Flavor First, Water Later (If at All): This dish isn’t meant to be soupy. Use soy sauce, calamansi, and vinegar as your main liquids. Add water only if your pork isn’t tender yet.
• Make It Last: Thanks to vinegar, this dish keeps well and can even taste better the next day.
• Don’t Skip Annatto Oil: While optional, it gives a unique aroma and beautiful color that makes this dish look fiesta-ready—even on an ordinary day.
• Balance Your Flavors: A pinch of sugar can round out the sharpness of vinegar and calamansi. Don’t make it sweet—just balanced.
  

Why This Igado Works

This dry-style Igado is a reminder that cooking doesn’t have to be complicated to be delicious. Like many Filipino home recipes, it’s about using what you have, knowing your timing, and cooking with care.

Whether you’re from the North, Visayas, or somewhere else entirely—this version is easy to follow, easy to cook, and perfect for family meals or potlucks.

Try it, tweak it, and make it your own. That’s the Simpol way.