Igado
Ingredients:
1 kilo combination of the following
Pork’s liver; cut in strips (recommended)
Pork's tenderloin; cut in strips (recommended)
Pork’s kidney; cut in strips
Pork’s heart; cut in strips
4 cloves garlic; pounded
1 medium onion; chopped
1 segment ginger; cut in strips
1 small can green peas (gisantes)
1 small carrot; cut in strips
1 bell pepper; cut in strips
1 cup vinegar
Soy sauce
Salt and pepper
Cooking oil
Let's Cook:
In a bowl, marinate liver in vinegar. Set aside.
Saute garlic, ginger, and onion followed by the tenderloin.
When meat starts to render fat, add the heart and kidney.
Season with salt and pepper to taste.
Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften).
Add the liver and continue cooking for another 5 minutes.
Balance seasoning with soy sauce and vinegar, then continue cooking until sauce thickens.
Add the carrots first and when tender, drop the bell pepper and peas.
Cook until vegetables are done.
Image Source: http://musthavefood.com/
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