Pork Higado

The dish Pork Higado is sometimes pronounced “Igado” (say ‘eeh-gah-doh’) in the Philippines. It is a popular dish among Ilocanos, referring to those who hail from the provinces of Ilocos, north of Manila, the capital. Higado is the Spanish term for liver. My version of this dish has pork tenderloin slices pan seared with chicken liver. Other cookbook versions use pork liver and innards. This falls under the category of dishes wherein nothing was thrown away. During my childhood, my mother served this often and convinced me to have it for its nutrients. Nowadays, we enjoy the tangy-savory sauce immersed in the succulent pork slices.

How to Prepare the Innards;

Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are prepared properly. I usually clean the liver and kidney with running water before slicing.  This washes away the impurities. Make sure to not overdo it, or you will lose the taste. As for the kidneys, I soak it in water with salt for 10 minutes after slicing in order to reduce the odor.

-(Ingredients)

• 2 Tablespoons vegetable oil

• 6 cloves garlic minced

• 1 whole large onion chopped

• 2 pounds pork shoulder or tenderloin cut in 2-inch length pieces

• 4 Tablespoons soy sauce

• 1 cup organic chicken broth

• 1/2 pound chicken liver

• 6 Tablespoons white vinegar

• 2 pieces bay leaves

• 1 whole carrots peeled and sliced carrot

• 1 cup green peas frozen or canned, liquid drained

• 1 whole red or green bell pepper sliced into 2-inch length strips; and seeded

• 1 teaspoon salt

• 1 teaspoon ground black pepper powder

-How to Prepare the Innards-

Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are prepared properly. I usually clean the liver and kidney with running water before slicing.  This washes away the impurities. Make sure to not overdo it, or you will lose the taste. As for the kidneys, I soak it in water with salt for 10 minutes after slicing in order to reduce the odor.

How to cook?

(INSTRUCTIONS)

• Heat the cooking pot and pour-in the cooking oil.

• When the oil is hot enough, sauté the garlic and onions.

• Add the pork tenderloin and continue cooking until the color of the outer part turns light brown.

• Pour-in the soy sauce and water then simmer until the pork is tender.

• Add the pig’s kidney, dried bay leaves, salt, and pepper and cook for 10 to 15 minutes.

• Add the pig’s liver and vinegar then simmer for another 10 minutes.

• Put-in the carrots and simmer for 3 minutes.

• Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.

• Transfer to a serving plate then serve.

• Share and Enjoy!

FINISH PRODUCT;

HAPPY EATING ENJOY :)

Ps: Cooking Inspired by:Panlasang Pinoy !!