Zesty Igado: Filipino Pork with Tangy Vinegar Marinade

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   In a large bowl, combine the pork and liver (if using) with soy sauce, white vinegar, minced garlic, bay leaves, and crushed black peppercorns. This marinade will tenderize the meat and infuse it with flavor, so ensure everything is well combined.

   ~5 min

   Tip: Marinate for at least 30 minutes, or up to 2 hours in the refrigerator, for optimal flavor.
2. 2

   Heat cooking oil in a large pot or Dutch oven over medium heat. The pot should be large enough to accommodate all the ingredients comfortably. The oil is ready when it shimmers and a drop of water sizzles upon contact.

   ~2 min

   Tip: Using a heavy-bottomed pot will help distribute the heat evenly and prevent scorching.
3. 3

   Add the chopped onion to the pot and sauté until softened and translucent, about 3-5 minutes. Stir frequently to prevent burning, and watch for a sweet aroma as the onions cook.

   ~5 min

   Tip: Don't overcrowd the pot, or the onions will steam instead of sautéing.
4. 4

   Add the marinated pork and liver (if using) to the pot, reserving the marinade. Sear the meat on all sides until lightly browned, about 5-7 minutes. This step adds depth of flavor and helps to seal in the juices.

   ~7 min

   Tip: Sear in batches if necessary to avoid overcrowding the pot.
5. 5

   Pour the reserved marinade into the pot and bring to a simmer. The marinade will deglaze the pot, lifting any browned bits from the bottom and adding even more flavor.

   ~2 min

   Tip: Scrape the bottom of the pot with a wooden spoon to loosen any stuck-on bits.
6. 6

   Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the pork is very tender. Check occasionally to make sure the liquid hasn't evaporated completely; add a little water or broth if needed.

   ~45 min

   Tip: The longer you simmer, the more tender the pork will become.
7. 7

   Add the sliced red and green bell peppers to the pot. Stir gently to combine and cook for another 5-7 minutes, or until the bell peppers are tender-crisp. Adding them later prevents them from becoming mushy.

   ~7 min

   Tip: Don't overcook the bell peppers; they should still have a slight bite.
8. 8

   Taste and adjust the seasoning as needed. You may want to add a pinch of salt or a splash of vinegar to balance the flavors. Remember that the flavors will continue to meld as the dish rests.

   ~2 min

   Tip: Be careful not to over-salt, as the soy sauce is already salty.
9. 9

   Remove the bay leaves before serving. They have imparted their flavor and are no longer needed.

   ~1 min

   Tip: Bay leaves can be bitter if left in the dish for too long.
10. 10

    Serve hot with steamed rice. The rice will soak up the flavorful sauce, making each bite even more delicious. Garnish with chopped green onions, if desired.

    ~1 min

    Tip: Igado is also delicious served with crusty bread for dipping into the sauce.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts