No Filipino celebration feels complete without a long table overflowing with food, laughter that echoes down the street, and a kitchen buzzing with early-morning prep. Fiestas and family gatherings are the beating heart of Filipino culture. A joyful testament to hospitality, faith, and community.
Among the endless lineup of festive classics, from crispy lechon to sweet-style spaghetti, Igado always claims its rightful place near the center of the spread. Born from Ilocano heritage and cherished nationwide, it is a dish that signals a special occasion, bringing a comforting sense of nostalgia and togetherness to every family spread.
Ingredients
Set A: Marinating
- 1 kg pork shoulder, cut into strips
- 250 g pork liver, sliced into strips
- ¼ cup calamansi juice
- ½ cup soy sauce
Set B: Sauteing
- Annatto oil, for sautéing
- ½ cup onion, minced
- ¼ cup garlic, minced
- ¼ cup vinegar
- 1 sachet all-in-one seasoning granules
- 2 pcs bay leaves
- 1 can liver spread
Set C: Simmering
- 1 medium carrot, cut into strips
- 1 tbsp sugar
- 1 medium red bell pepper, sliced into strips
- 1 cup green peas (fresh or canned)
- 1 tsp ground black pepper
- Salt, to taste
Procedure
SET A
Combine pork shoulder with calamansi juice and soy sauce marinate 30–60 minutes.Marinate the liver separately in a small amount of the same mixture for only 10–15 minutes.Drain both meats; reserve the marinade liquid.
SET B
Heat annatto oil. Sauté garlic and onion until soft and fragrant.Add marinated pork and MAGGI Magic Sarap, cook until lightly browned. Add laurel leaves and liver spread, mix well.
SET C
Add carrot strips first, then add the pork liver. Season with black pepper, sugar. Then add bell pepper and green peas. Simmer over low heat until liquid almost fully evaporates, leaving a thick oily coating. Taste and add salt if needed. Serve hot.
COOKING NOTES
- Marinate pork longer but only soak liver briefly, as over-marinating liver can make it tough and alter its soft, creamy texture.
- When adding vinegar, let it boil undisturbed for 1–2 minutes first, this removes harsh raw acidity and leaves only a smooth, pleasant tang in the dish.
- Always add liver toward the final minutes of cooking, since it cooks very fast overcooking will turn it grainy, dry, and lose its natural tenderness.
- Use annatto oil if possible, as it gives the dish a rich golden color and subtle aroma, while keeping the sauce thick and slightly dry as intended for pinatuyong style.
- Simmer uncovered toward the end to reduce excess liquid, and add a tiny pinch of sugar if needed to balance the savory and tangy flavors perfectly.
Tangy, deeply savory, and coated in pure umami. This dry-style take on Igado is the best way to honor a tradition. With MAGGI Magic Sarap and The Simpol Kitchen, you can skip the extra broth while making sure your rice cooker is full.
Because once this hits the table, one serving is never going to be enough, you’ll keep on coming back for more.
Check the full recipe video here.
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