Pork Igado Recipe Ingredients: Filipino-Style Liver and Meat Stew

This Filipino stew combines tender pork with liver in a rich, savory sauce that’s deeply satisfying. I perfected this version after testing multiple ratios to balance the liver’s bold flavor with the meat’s tenderness.

The dish comes together through a simple process of browning the pork and liver, then simmering with potatoes and bell peppers. The result is a hearty, flavorful creation that’s both comforting and authentic.

What sets this apart is the sauce—thickened naturally by the liver and potatoes, with a depth that only comes from slow cooking. It’s a dish that builds flavor layer by layer.

Serve this with steamed rice to soak up every last bit of the savory sauce. The ingredients are straightforward, but the results are extraordinary.

Ingredients for Pork Igado Recipe Ingredients

Pork shoulder and liver simmer with potatoes, peppers, and bold Filipino flavors for this dish.

The pork shoulder is essential for tenderness—avoid lean cuts like tenderloin. Asian markets often carry pre-cubed pork for stews, saving prep time. For liver, pig liver is traditional; chicken liver can work but has a milder taste. Look for fresh liver with a deep red color and no strong odor. Filipino brands of soy sauce like Silver Swan or Datu Puti add authentic depth to the stew.

No pork liver? Beef liver at a 1:1 ratio works, though it’s slightly stronger in flavor. Out of bell peppers? Green beans or carrots add color and crunch. For vinegar, apple cider or rice vinegar are fine substitutes. If you’re short on time, pre-cut stew meat from the grocery store works, but cube it yourself for even cooking.

This stew tastes even better the next day. Store in an airtight container in the fridge for up to 3 days, or freeze for 3 months. The sauce thickens as it cools—reheat gently with a splash of water if needed.

Step-by-Step Instructions for Filipino-Style Liver and Meat Stew

This traditional method ensures tender meat and vegetables in a rich, savory sauce every time.

Step 1: Brown the Pork Shoulder and Liver

Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes and cook for 5-7 minutes, stirring occasionally, until all sides are lightly browned and the meat releases its natural juices.

Using a slotted spoon, remove the pork shoulder and set aside. In the same pot, add the 0.5 lb pork liver slices and cook for 2-3 minutes until the edges turn grayish-brown but the center remains slightly pink. This prevents the liver from becoming tough. Transfer to the same plate as the pork shoulder.

Step 2: Sauté Aromatics and Vegetables

In the same pot, add the thinly sliced yellow onion and cook for 2-3 minutes until translucent and fragrant. Stir in the minced garlic cloves and cook for 30 seconds until aromatic—be careful not to let it burn.

Add the 2 whole peeled and chunked potatoes, seeded red bell pepper strips, and seeded green bell pepper strips. Sauté for 4-5 minutes until the potatoes begin to soften slightly at the edges and the peppers turn vibrant in color.

Step 3: Build the Stew Base

Return the browned pork shoulder and liver to the pot. Pour in the 0.25 cup soy sauce, 0.5 cup tomato sauce, and 2 tbsp vinegar. Add the 2 pieces bay leaves, 1 tsp salt, and 1 tsp freshly cracked black peppercorns.

Stir everything together, ensuring all ingredients are well coated. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.

Step 4: Simmer to Perfection

After 30 minutes, cover the pot and continue simmering for another 15-20 minutes or until the potatoes are fork-tender and the pork shoulder is fully cooked through. The sauce should thicken slightly, coating the back of a spoon.

Taste and adjust seasoning if needed, though the soy sauce and salt typically provide enough flavor. The pork should be tender and the sauce rich with the combined flavors of the meat, liver, and vegetables.

Step 5: Rest and Serve

Remove the pot from heat and let the stew rest, covered, for 5-10 minutes. This allows the flavors to meld together and the meat to absorb some of the sauce, enhancing its tenderness.

Discard the bay leaves before serving. Ladle the stew into bowls, ensuring each serving has a good mix of meat, liver, and vegetables. Serve hot with steamed rice to soak up the delicious sauce.

Regional Styles of pork igado recipe ingredients

Ilocos Style

In the Ilocos region, they often use bagoong isda (fermented fish paste) for an umami boost. I add 1 tbsp when sautéing the onions. The result is a funkier, more complex flavor that’s true to Northern Luzon traditions. 🗺️

Visayan Approach

Visayan versions tend to be sweeter, incorporating 1-2 tbsp brown sugar to balance the tang. Some cooks also add pineapple chunks for a touch of sweetness. This reflects the island’s love for sweet-savory combinations.

Bicolano Variation

The Bicol region is famous for its coconut milk dishes, so they often add 1 cup coconut milk to the stew. The result is creamier and slightly richer, with a subtle coconut aroma that complements the liver beautifully.

Tagalog Classic

This is the version most Filipinos know—simple, savory, and slightly tangy. The Tagalog style focuses on the balance between soy sauce and vinegar, with just enough tomato sauce to tie it all together.

Modern Manila

In urban areas like Manila, some cooks add a dash of calamansi juice for brightness. I’ve also seen versions with olives or capers for a Mediterranean twist, reflecting the city’s diverse culinary influences.

Quick Boston Twist

Back in my Boston kitchen, I sometimes swap red bell peppers for frozen peas when I’m short on time. It’s not traditional, but it adds a pop of color and a touch of sweetness that works surprisingly well. 💡

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