18 Flavorful Igado Recipes Deliciously Savory

Craving a taste of the Philippines with a savory twist? Igado—a hearty, flavor-packed stew from Ilocos—is your next kitchen adventure! Whether you’re a fan of tender pork, liver, and veggies or love experimenting with bold spices, these 18 irresistible Igado recipes will bring warmth and excitement to your table. Get ready to simmer, savor, and fall in love with every delicious bite!

Classic Filipino Igado with Pork and Liver

This hearty Filipino stew balances tender pork and rich liver in a savory-sweet sauce—comfort food at its best!

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/2 lb pork liver, sliced thin
• 3 tbsp soy sauce
• 3 tbsp vinegar
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 1/2 cup green peas (fresh or frozen)
• 1/4 tsp black pepper
• 1 tbsp cooking oil
• 1 cup water

Instructions

1. Heat 1 tbsp cooking oil in a large pan over medium. Sauté 3 cloves garlic (minced) and 1 medium onion (diced) for 2 minutes until fragrant.
2. Add pork shoulder and cook for 5 minutes until lightly browned. Stir in 3 tbsp soy sauce, 3 tbsp vinegar, and 1 tbsp brown sugar. Simmer for 2 minutes.
3. Pour in 1 cup water, cover, and simmer for 25 minutes until pork is tender.
4. Add pork liver, 1 red bell pepper (sliced), 1/2 cup green peas, and 1/4 tsp black pepper. Cook uncovered for 5–7 minutes until liver is just cooked through and veggies are crisp-tender.

The magic of Igado is in the contrast—silky liver against toothsome pork, all tied together with that tangy-sweet sauce. Serve it over steamed rice to soak up every drop!

Tip: For extra depth, add a bay leaf with the water in step 3 (remove before serving).

Spicy Igado with Chili Peppers

This Filipino pork and liver stew gets a fiery upgrade with chili peppers—perfect for those who love bold, spicy flavors without sacrificing comfort.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• ½ lb pork liver, sliced into strips
• 3 tbsp soy sauce
• 3 tbsp vinegar
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 2–3 Thai chili peppers (or jalapeños), sliced (adjust to heat preference)
• 1 cup water
• 2 tbsp cooking oil
• ½ tsp black pepper
• 1 bay leaf

Instructions:

1. In a bowl, marinate pork liver in 1 tbsp soy sauce and 1 tbsp vinegar for 10 minutes. Drain and set aside.
2. Heat oil in a deep pan over medium-high. Sauté garlic and onion for 2 minutes until fragrant. Add pork shoulder and cook until lightly browned, about 5 minutes.
3. Stir in remaining 2 tbsp soy sauce, 2 tbsp vinegar, brown sugar, black pepper, and bay leaf. Pour in water, bring to a boil, then reduce heat to simmer for 20 minutes.
4. Add liver, bell pepper, and chili peppers. Cook for another 8–10 minutes until liver is tender and sauce thickens slightly.

The tangy-sweet sauce clings to the tender pork and liver, while the chilies sneak in a slow-building heat that keeps you coming back for more.

Tip: For extra depth, swap half the water with beef broth.

Igado with Pineapple for a Sweet Twist

This Filipino pork and liver stew gets a playful upgrade with juicy pineapple chunks, balancing savory and sweet in every bite.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 1/2 lb pork liver, sliced into strips
• 1 cup fresh pineapple chunks
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 red bell pepper, sliced
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 2 tbsp cooking oil

Instructions

1. Heat 2 tbsp cooking oil in a deep skillet over medium. Sauté 3 cloves garlic and 1 small onion until fragrant, about 2 minutes.
2. Add pork tenderloin and cook until lightly browned, 5–6 minutes. Stir in 1/2 cup soy sauce, 1/4 cup vinegar, and 1 tbsp brown sugar.
3. Simmer uncovered for 10 minutes, then add pork liver and 1/2 tsp black pepper. Cook until liver is just tender, about 5 minutes.
4. Fold in 1 cup pineapple chunks and 1 red bell pepper. Cook 3–4 minutes until peppers soften slightly but stay crisp.

The tangy pineapple cuts through the richness of the liver, while the bell pepper adds a fresh crunch—perfect for spooning over steamed rice.

Tip: For extra depth, sear the pineapple chunks in the skillet for 1 minute before adding them to the stew.

Garlic Butter Igado with Bell Peppers

This Filipino-inspired dish gets a rich, aromatic twist with garlic butter and colorful bell peppers—perfect for a quick yet impressive weeknight meal.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 4 tbsp unsalted butter
• 5 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1/4 cup water

Instructions

1. In a large skillet, melt 2 tbsp butter over medium heat. Add pork tenderloin and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, melt the remaining 2 tbsp butter. Add garlic and sauté for 1 minute until fragrant. Stir in bell peppers and cook for 3 minutes until slightly softened.
3. Return the pork to the skillet. Pour in soy sauce, apple cider vinegar, brown sugar, black pepper, and water. Stir well and simmer for 8–10 minutes until the sauce thickens slightly and coats the pork.

The garlic butter melds beautifully with the tangy-sweet sauce, while the bell peppers add a crisp freshness to every bite. Tip: For extra depth, swap half the butter with olive oil and finish with a squeeze of lemon.

Igado with Coconut Milk for Creaminess

This Filipino pork and liver stew gets a luscious twist with coconut milk, balancing its tangy-savory flavors with a silky richness.

Ingredients

• 1 lb pork shoulder, cut into thin strips
• ½ lb pork liver, sliced into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 1 cup coconut milk
• ¼ cup soy sauce
• ¼ cup vinegar
• 1 tbsp brown sugar
• 1 tsp black pepper
• 2 tbsp cooking oil

Instructions

1. Heat 2 tbsp cooking oil in a large pan over medium-high. Sauté onion and garlic until fragrant, about 2 minutes.
2. Add pork shoulder and cook until lightly browned, 5–6 minutes. Stir in ¼ cup soy sauce, ¼ cup vinegar, and 1 tbsp brown sugar. Simmer uncovered for 10 minutes.
3. Gently fold in pork liver and 1 tsp black pepper. Cook for 3 minutes until liver is just firm but still tender.
4. Pour in 1 cup coconut milk and add red bell pepper. Reduce heat to low and simmer for 8–10 minutes, stirring occasionally, until slightly thickened.

The coconut milk softens the tangy bite of the vinegar while giving the stew a velvety finish—perfect with steamed rice.

Tip: For extra depth, toast a pinch of ground cumin with the garlic and onion in step 1.

Healthy Igado with Quinoa and Veggies

This lighter take on the Filipino classic swaps in quinoa and loads of veggies for a protein-packed, veggie-forward twist that still delivers big flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1/2 lb pork tenderloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 1/4 cup water
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
2. Meanwhile, heat olive oil in a large skillet over medium-high. Add onion and garlic; sauté for 2 minutes until fragrant. Add bell pepper and green beans; cook for 3 minutes, stirring occasionally.
3. Push veggies to one side of the skillet. Add pork and cook for 2 minutes per side until lightly browned. Stir in soy sauce, apple cider vinegar, brown sugar, black pepper, and water. Reduce heat to medium and simmer for 5 minutes until pork is cooked through and sauce slightly thickens.
4. Divide quinoa among bowls, top with pork-veggie mixture, and garnish with cilantro.

The tangy-sweet sauce clings perfectly to the tender pork and crisp veggies, while the quinoa soaks up every drop. A satisfying one-bowl meal that feels indulgent but stays wholesome!

Tip: For extra crunch, sprinkle with toasted sesame seeds or chopped peanuts.

Quick and Easy Igado Stir-Fry

This Filipino-inspired stir-fry is a weeknight lifesaver—packed with tender pork, crisp veggies, and a savory-sweet sauce that comes together in minutes.

Ingredients

• 1 tbsp vegetable oil
• 1 lb pork tenderloin, thinly sliced
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, julienned
• 1/2 cup green peas (fresh or frozen)
• 1/4 cup soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the pork and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Push pork to one side; add 3 cloves garlic and 1 small onion. Sauté for 2 minutes until fragrant.
3. Stir in 1 red bell pepper and 1/2 cup green peas; cook for 3 minutes until veggies soften slightly.
4. Pour in 1/4 cup soy sauce, 2 tbsp vinegar, 1 tbsp brown sugar, 1/2 tsp black pepper, and 1/4 cup water. Simmer for 4–5 minutes until sauce thickens and coats the pork.

The tangy vinegar and soy sauce glaze clings perfectly to every bite, balancing richness with a bright kick. Serve over rice to soak it all up!

Tip: For extra depth, add a bay leaf while simmering—just remember to remove it before serving.

Igado with Soy Sauce and Sesame Seeds

This Filipino-inspired Igado with Soy Sauce and Sesame Seeds is a savory, slightly sweet stir-fry that comes together in under 30 minutes—perfect for busy weeknights!

• 1 lb pork tenderloin, thinly sliced
• 1 red bell pepper, julienned
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp freshly ground black pepper
• 1 tbsp toasted sesame seeds
• 2 tbsp vegetable oil

1. Heat vegetable oil in a large skillet over medium-high. Add pork tenderloin and cook for 5–6 minutes until lightly browned.
2. Push pork to one side; add garlic and onion to the empty space. Sauté for 2 minutes until fragrant.
3. Stir in red bell pepper, then add soy sauce, brown sugar, rice vinegar, and black pepper. Toss everything together and cook for 3–4 minutes until peppers soften slightly.
4. Drizzle with sesame oil, sprinkle with sesame seeds, and remove from heat.

The magic here? The toasted sesame seeds add a nutty crunch that contrasts beautifully with the tender pork and glossy sauce.

Tip: For extra depth, marinate the pork in 1 tbsp soy sauce and 1 tsp brown sugar for 15 minutes before cooking.

Sweet and Sour Igado with Pineapple Juice

This Filipino-inspired dish balances tangy pineapple juice with savory pork and liver, creating a vibrant sweet-and-sour sauce that clings to every bite.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• ½ lb pork liver, sliced into strips
• 1 cup pineapple juice
• ¼ cup soy sauce
• ¼ cup vinegar
• 3 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp cooking oil
• ½ tsp black pepper

Instructions:

1. In a bowl, marinate pork liver in ¼ cup vinegar for 10 minutes, then drain and rinse. This removes any bitterness.
2. Heat 2 tbsp oil in a large pan over medium-high. Sauté 3 cloves garlic and 1 sliced onion until fragrant, about 2 minutes.
3. Add pork shoulder and cook until lightly browned, 5–6 minutes. Stir in liver and cook for 3 more minutes.
4. Pour in ¼ cup soy sauce, 1 cup pineapple juice, and 3 tbsp brown sugar. Add ½ tsp black pepper. Simmer uncovered for 15 minutes until sauce thickens slightly.
5. Add bell peppers and cook just until tender-crisp, about 3 minutes.

The pineapple juice caramelizes into a glossy glaze that’s bright but not overly sweet—perfect with steamed rice to soak it all up.

Tip: For extra tang, add 1 tbsp vinegar at the end and stir well before serving.

Igado with Mushrooms and Green Beans

This Filipino-inspired stir-fry combines tender pork, earthy mushrooms, and crisp green beans in a savory-sweet sauce—perfect for a quick weeknight dinner with a twist!

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 cup sliced cremini mushrooms
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 3 tbsp soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1/4 cup water

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add pork tenderloin and cook for 5 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté garlic and onion for 2 minutes until fragrant. Add mushrooms and green beans, stirring for 3 minutes until veggies soften slightly.
3. Return pork to the skillet. Pour in soy sauce, vinegar, brown sugar, black pepper, and water. Stir well to coat, then simmer for 5 minutes until the sauce thickens and pork is cooked through.

The tangy-sweet sauce clings beautifully to the pork and veggies, making every bite burst with flavor. Tip: For extra depth, add a splash of oyster sauce with the soy sauce!

Filipino-Style Igado with Tofu

This hearty, tangy stir-fry swaps pork for tofu but keeps all the bold flavors of the classic Filipino dish—perfect for a quick weeknight meal with a twist!

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1/2 cup green peas (fresh or frozen)
• 1/4 cup soy sauce
• 1/4 cup vinegar (cane or apple cider)
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1 bay leaf

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden. Transfer to a plate.
2. In the same skillet, heat 1 tbsp vegetable oil. Sauté garlic and onion for 2 minutes until fragrant. Add bell pepper and green peas; cook for 3 minutes.
3. Stir in soy sauce, vinegar, brown sugar, black pepper, and bay leaf. Simmer for 2 minutes to blend flavors.
4. Return tofu to the skillet and toss to coat. Cook for another 2 minutes until heated through. Discard bay leaf before serving.

The magic here is in the balance—the tofu soaks up the sweet-sour sauce while staying crisp, and the bay leaf adds a subtle earthy depth. Serve over rice to catch every last drop!

Tip: For extra texture, pan-fry the tofu in batches to avoid overcrowding the skillet.

Igado with Ginger and Lemongrass

This Filipino pork and liver stew gets a bright, aromatic twist with fresh ginger and lemongrass—perfect for warming up a weeknight dinner.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• 1/2 lb pork liver, sliced into strips
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 thumb-sized piece ginger, julienned
• 1 stalk lemongrass, bruised and tied into a knot
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 2 tbsp cooking oil
• 1 bell pepper, sliced (optional, for color)

Instructions:

1. Heat 2 tbsp cooking oil in a deep skillet over medium. Sauté 3 cloves garlic, 1 small onion, and 1 thumb-sized ginger until fragrant, about 2 minutes.
2. Add pork shoulder and cook until lightly browned, 5–6 minutes. Stir in 1/4 cup soy sauce, 1/4 cup vinegar, 1 tbsp brown sugar, and 1/2 tsp black pepper. Drop in the lemongrass stalk.
3. Simmer uncovered for 15 minutes, then add pork liver and bell pepper (if using). Cook 5–7 more minutes until liver is just tender (avoid overcooking).
4. Discard lemongrass before serving over rice.

The tangy-sweet sauce clings beautifully to the tender pork, while the ginger and lemongrass add a refreshing zing that cuts through the richness.

Tip: For extra depth, sear the liver separately for 1 minute before adding it to the stew.

Spicy Igado with Siling Labuyo

This Filipino pork and liver stew gets a fiery kick from siling labuyo (bird’s eye chilies), balancing rich flavors with a slow-cooked tenderness.

Ingredients:

• 1 lb pork shoulder, cut into 1-inch cubes
• ½ lb pork liver, sliced thin
• 3 tbsp soy sauce
• 3 tbsp vinegar
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 1 cup green peas
• 5–6 siling labuyo (bird’s eye chilies), sliced (adjust to heat preference)
• 2 tbsp cooking oil
• ½ tsp black pepper
• 1 cup water

Instructions:

1. Heat 2 tbsp cooking oil in a deep pan over medium. Sauté garlic and onion until fragrant, about 2 minutes.
2. Add pork shoulder and sear until lightly browned, 5–6 minutes. Stir in 3 tbsp soy sauce, 3 tbsp vinegar, and 1 tbsp brown sugar, scraping the pan to deglaze.
3. Pour in 1 cup water, cover, and simmer on low for 30 minutes until pork is tender.
4. Add pork liver, red bell pepper, green peas, and siling labuyo. Season with ½ tsp black pepper. Simmer uncovered for 10 minutes until liver is cooked through and sauce thickens slightly.

The magic here? The liver melts into the sauce, adding depth, while the chilies bloom into a slow-building heat that lingers.

Tip: For extra tang, splash in an extra 1 tbsp vinegar just before serving.

Igado with Potatoes and Carrots

This Filipino pork-and-liver stew gets a veggie-packed twist with tender potatoes and carrots—comfort food at its most satisfying.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• ½ lb pork liver, sliced into strips
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 medium onion, diced
• 2 tbsp soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 bay leaf
• 1 cup water
• 2 medium potatoes, cubed
• 1 large carrot, sliced into rounds
• ½ cup green peas (fresh or frozen)
• Salt to taste

Instructions:

1. Heat 2 tbsp vegetable oil in a large pot over medium-high. Sauté 4 garlic cloves and 1 medium onion until fragrant, about 2 minutes.
2. Add pork shoulder and cook until lightly browned, 5–6 minutes. Stir in 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp brown sugar, 1 tsp black pepper, and 1 bay leaf. Pour in 1 cup water, cover, and simmer for 20 minutes.
3. Add pork liver, potatoes, and carrots. Cook uncovered for 15 minutes, stirring occasionally, until vegetables are tender.
4. Fold in green peas and simmer 2 more minutes. Season with salt to taste.

The tangy-sweet sauce soaks into the potatoes and carrots, making them just as flavorful as the melt-in-your-mouth pork. A one-pot wonder that tastes even better the next day!

Tip: For extra depth, swap water with chicken broth.

Savory Igado with Oyster Sauce

This Filipino-inspired pork and liver stew gets a rich, umami twist with oyster sauce—perfect for a comforting weeknight dinner that feels special.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• ½ lb pork liver, sliced into strips
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 red bell pepper, sliced
• 1 cup green peas (fresh or frozen)
• 2 tbsp vegetable oil
• ½ tsp black pepper

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Sauté garlic and onion for 2 minutes until fragrant.
2. Add pork shoulder and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Stir in pork liver, oyster sauce, soy sauce, vinegar, brown sugar, and black pepper. Reduce heat to medium, cover, and simmer for 15 minutes.
4. Add bell pepper and green peas, then cook uncovered for 5 more minutes until veggies are tender-crisp.

The oyster sauce deepens the savory-sweet glaze, while the liver adds a luxuriously tender contrast to the pork. Serve over steamed rice to soak up every drop!

Tip: For extra tang, splash in another ½ tbsp vinegar just before serving.

Igado with Broccoli and Cauliflower

This hearty Igado with Broccoli and Cauliflower puts a veggie-packed twist on the Filipino classic—perfect for a cozy weeknight dinner with bold flavors.

• 1 lb pork tenderloin, thinly sliced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 small red bell pepper, sliced
• 3 cloves garlic, minced
• 1 small onion, diced
• 3 tbsp soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 2 tbsp cooking oil
• 1/2 cup water

1. Heat 1 tbsp cooking oil in a large skillet over medium-high. Add pork and sear until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, heat 1 tbsp cooking oil. Sauté garlic and onion until fragrant, 2 minutes.
3. Stir in soy sauce, vinegar, brown sugar, and black pepper. Simmer 1 minute to blend flavors.
4. Add pork back to the skillet with water. Cover and simmer for 15 minutes until pork is tender.
5. Toss in broccoli, cauliflower, and bell pepper. Cook uncovered for 5 minutes, stirring occasionally, until veggies are crisp-tender.

The tangy-sweet sauce clings beautifully to the tender pork and crisp veggies, making every bite a harmony of textures. Tip: For extra depth, add a splash of fish sauce with the soy sauce!

Filipino Igado with Shrimp Paste

This savory pork and liver stew gets a briny kick from shrimp paste—a bold, umami-packed twist on the classic Filipino comfort dish.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• ½ lb pork liver, sliced thin
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 red bell pepper, sliced into strips
• ½ cup soy sauce
• ¼ cup cane vinegar
• 1 tbsp shrimp paste (bagoong)
• 1 tsp brown sugar
• 2 bay leaves
• 1 cup water
• 2 tbsp cooking oil

Instructions

1. Heat 2 tbsp cooking oil in a Dutch oven over medium. Sauté 3 cloves garlic and 1 medium onion for 3 minutes until fragrant.
2. Add pork shoulder and sear for 5 minutes until lightly browned. Stir in ½ cup soy sauce, ¼ cup cane vinegar, 1 tbsp shrimp paste, and 1 tsp brown sugar.
3. Pour in 1 cup water, add 2 bay leaves, and simmer covered for 30 minutes until pork is tender.
4. Fold in pork liver and 1 red bell pepper. Cook uncovered for 5 more minutes until liver is just firm and peppers are tender-crisp.

The funky depth of shrimp paste balances the richness of the pork, while the vinegar keeps everything bright—no two bites taste exactly alike!

Tip: For extra tang, splash in another tablespoon of vinegar right before serving.

Igado with Bell Peppers and Onions

This Filipino pork and liver stew gets a fresh twist with colorful bell peppers and sweet onions, balancing rich flavors with a bright crunch.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• 1/2 lb pork liver, sliced into strips
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 3 tbsp vinegar
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1/2 cup water

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Sear pork shoulder for 5 minutes until lightly browned. Remove and set aside.
2. In the same skillet, add 1 tbsp vegetable oil and sauté garlic and onion for 2 minutes until fragrant. Add pork liver and cook for 3 minutes.
3. Return the pork shoulder to the skillet. Pour in soy sauce, vinegar, brown sugar, black pepper, and water. Simmer uncovered for 15 minutes.
4. Stir in bell peppers and cook for 3 more minutes until just tender but still crisp.

The tangy-sweet sauce clings to the tender pork and liver, while the peppers add a refreshing contrast—perfect over steamed rice.

Tip: For extra depth, add a bay leaf with the soy sauce and remove it before serving.

Conclusion

With 18 deliciously savory Igado recipes to choose from, there’s something here for every home cook to love! Whether you’re craving classic flavors or a creative twist, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for later and spread the flavor on Pinterest. Happy cooking!