This Filipino-style stew combines tender pork and liver in a rich, savory sauce that’s deeply satisfying. I first tried igado at a friend’s potluck in Portland, and the balance of flavors immediately won me over.
The dish relies on simple ingredients but requires precise timing to achieve the perfect texture. Pork shoulder and liver cook together with potatoes, creating a hearty, one-pot meal that’s both comforting and flavorful.
Traditional techniques like sautéing garlic and onions first build a strong foundation, while vinegar adds the signature tang. The result is a stew that’s both rustic and deeply aromatic, with each bite offering layers of taste.
Serve it with steamed rice for a complete meal that feels like home. This recipe stays true to its Pinoy roots while being approachable for any home cook.
Ingredients for Pork Igado Recipe List Pinoy
Hearty cuts, bold flavors, and a few pantry staples make this stew unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Pork Liver 🍖 | ½ lb | Sliced into bite-sized pieces |
| Potatoes 🥔 | 2 whole | Peeled and cubed |
| Onion 🧅 | 1 whole | Chopped finely |
| Garlic Cloves 🧄 | 6 cloves | Minced |
| White Vinegar 💧 | ¼ cup | For signature tang |
| Soy Sauce 🫙 | ⅓ cup | Low-sodium preferred |
| Tomato Sauce 🍅 | ½ cup | For rich base |
| Green Peas 🌱 | ½ cup | Fresh or frozen |
| Bell Pepper 🌶️ | 1 whole | Sliced thinly |
| Bay Leaves 🍃 | 2 pieces | Dried or fresh |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Cooking Oil 🫒 | 2 tbsp | For sautéing |
| Water 💧 | 1 cup | For simmering |
The pork shoulder is non-negotiable for texture—look for well-marbled cuts at your butcher or Costco. Liver should be fresh, with a deep red color (avoid grayish pieces). Most Filipino markets sell pre-cut stew meat, which saves time. Potatoes matter too; Yukon Golds hold their shape better than russets. For the vinegar, Datu Puti is the gold standard if you can find it.
No pork liver? Chicken liver works at a 1:1 ratio. Out of tomato sauce? Tomato paste thinned with water gets you close. Fresh peas can be swapped for carrots or green beans. For soy sauce, Silver Swan or Mama Sita’s are authentic choices. The bell pepper can be any color—green is traditional, but red adds sweetness (use what’s on hand).
Leftovers taste even better the next day. Store in an airtight container for up to 4 days in the fridge or 3 months frozen. Reheat gently—the liver can turn tough if boiled too hard. Always serve with steamed rice to soak up that rich sauce.
Why You’ll Love This Recipe
- One Pan Meal: I love that everything—pork shoulder, liver, potatoes—cooks together in one pan. Minimal cleanup, maximum flavor.
- Rich and Savory: The combination of pork liver and garlic gives it this deep, umami-packed taste that’s hard to resist.
- Feeds the Family: Honestly, it’s my go-to for Sunday lunch—filling, hearty, and the kids actually eat their potatoes.
- Budget Stretch: Pork shoulder and liver are affordable, and it makes enough for leftovers. I’ll be real: it tastes even better the next day.
Step-by-Step Instructions for Pork Igado
Master this classic Filipino stew with perfectly balanced flavors and tender meat every time.
Step 1: Sauté Aromatics and Brown the Meat
Heat the 2 tbsp cooking oil in a large pot over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant.
Add the 1.5 lb pork shoulder cubes and cook for 5-7 minutes, stirring occasionally, until the meat browns on all sides. This builds a rich flavor base for your stew. Season with 1 tsp salt and 0.5 tsp black pepper to enhance the meat’s natural flavors.
Step 2: Incorporate Liver and Vegetables
Add the 0.5 lb pork liver pieces to the pot and cook for 2-3 minutes until the exterior turns light gray. Stir in the peeled and cubed potatoes, sliced bell pepper, and 0.5 cup green peas. Cook for 2 minutes, allowing the vegetables to soften slightly.
Pour in the 0.33 cup soy sauce and 0.5 cup tomato sauce, stirring to coat all ingredients evenly. The soy sauce adds a savory depth, while the tomato sauce creates a rich, thick base.
Step 3: Simmer to Perfection
Add the 1 cup water and 2 pieces bay leaves to the pot. Bring to a boil, then reduce heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally, until the potatoes are tender and the pork is fork-tender.
This slow cooking process allows the flavors to meld together beautifully. The liquid should reduce slightly, creating a thick, flavorful sauce that clings to every piece of meat and vegetable.
Step 4: Finish with Vinegar and Final Adjustments
Stir in the 0.25 cup white vinegar and simmer uncovered for an additional 5 minutes. The vinegar adds the signature tang that makes this dish authentically Filipino. Taste and adjust seasoning with additional salt if needed.
Remove the bay leaves before serving. The stew should have a balanced savory-sour flavor with tender meat and vegetables. Serve hot over steamed rice for the best experience.
Pro Tips For Making Pork Igado Recipe List Pinoy
- Parboil the Liver: Soak the pork liver in milk or calamansi juice for 10 minutes before cooking to remove the bitter taste. I learned this the hard way—skipping this step makes the igado unpleasantly metallic.
- Pre-cook the Potatoes: Boil the potatoes for 5-7 minutes until slightly tender before adding them to the pan. This guarantees they’ll be fully cooked by the time the pork is done, with no hard centers.
- Don’t Overcrowd the Pan: Cook the pork shoulder in batches if needed—crowding steams the meat instead of browning it. After burning three batches, I finally figured out patience gives that rich, caramelized color.
- Use Liver Last: Add the liver only in the last 5 minutes of cooking, as it toughens quickly. Sounds weird, but it works: this keeps it tender and prevents it from turning rubbery.
Perfect Pairings for These Flavors
Rice Pairings
This stew shines with steamed jasmine rice—its fragrant aroma complements the rich sauce beautifully. For a local touch, I love Malagkit rice from Portland’s Asian markets. The slightly sticky texture soaks up every drop of flavor. 💛
Bread Alternatives
Pandesal makes a fantastic pairing if you want to try something different. Split the soft rolls and dip them directly into the stew. My daughter Lily loves this interactive way of eating. You can find pandesal at most Filipino bakeries in the Pacific Northwest.
Vegetable Sides
A simple cucumber and tomato salad with calamansi dressing cuts through the richness. Thinly slice 1 cucumber and 2 tomatoes, then toss with 1 tbsp calamansi juice and a pinch of salt. The freshness balances the stew perfectly.
Pickled Accompaniments
Serve with atchara (pickled green papaya) for a tangy contrast. The crunch and acidity cleanse your palate between bites. I always keep a jar from New Seasons Market in my fridge for exactly this purpose. ✨
Beverage Pairings
An ice-cold San Miguel beer is traditional and refreshing. For non-alcoholic options, try calamansi juice or sago’t gulaman. The citrus notes in calamansi juice particularly enhance the vinegar tang in the stew.
Dessert Follow-Up
End your meal with leche flan for a classic Filipino finish. The creamy custard provides a sweet contrast to the savory stew. I make mine with 6 egg yolks and 1 can condensed milk for that perfect silky texture.
Nutrition Facts
Frequently Asked Questions
Can I use chicken liver instead of pork liver?
Chicken liver works as a 1:1 substitute with no recipe changes needed. It has a slightly milder flavor but still delivers that rich, meaty depth the dish requires.
How do I prevent the liver from turning tough?
Avoid overcooking it. Add liver after browning the pork and cook just until the exterior turns light gray (2-3 minutes). It will finish cooking during the simmering phase.
Why does the recipe call for vinegar at the end?
The vinegar adds the signature tang that balances the rich, savory flavors. Adding it last preserves its bright acidity. Filipino cooks often use Datu Puti for authentic taste.
Can I make this in a slow cooker?
Yes, but brown the pork and liver first for best flavor. Then transfer everything to the slow cooker and cook on low for 6-7 hours. Stir in vinegar at the very end.
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