Igado Recipe

Ingredients

• 1 lb pork tenderloin, cut into strips
• 1/2 lb pork liver, cut into strips
• 1/2 lb pork kidney, cut into strips
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 3 cloves garlic, minced
• 1 large onion, sliced
• 2 bell peppers, sliced
• 1 carrot, julienned
• 1/2 cup green peas
• 2 bay leaves
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 cup cooking oil
• 1 cup water
• 2 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. In a bowl, marinate pork tenderloin, liver, and kidney with soy sauce, vinegar, garlic, and black pepper for 15 minutes.
2. Heat oil in a large wok or skillet over high heat.
3. Add marinated meat and cook for 5-6 minutes until browned.
4. Add onion and cook until softened, about 3-4 minutes.
5. Add bell peppers and carrot. Cook for 2-3 minutes.
6. Add bay leaves, salt, and water. Bring to a boil.
7. Reduce heat and simmer for 20-25 minutes until meat is tender.
8. Add green peas and cook for 2-3 minutes.
9. Add cornstarch mixture and stir until sauce thickens.
10. Adjust seasoning if needed and serve hot with rice.