Pork Igado Recipe List: Filipino-Style Savory Pork Stew with Liver

This Filipino-style pork stew combines tender meat with liver in a rich, savory sauce that’s deeply satisfying. I discovered it through my love for exploring global comfort foods, and its bold flavors keep me coming back.

The dish relies on traditional techniques like slow simmering to blend pork, liver, and vegetables into a hearty meal. Each bite delivers a balance of textures and tastes that feel both rustic and refined.

With just a handful of ingredients and a few simple steps, you’ll create a stew that’s perfect for family dinners or special occasions. The aroma alone will draw everyone to the table.

Serve it steaming hot over rice to soak up every last drop of the flavorful sauce. This is comfort food at its finest.

Ingredients for Pork Igado Recipe List

Nothing exotic here—just pork, liver, and bold Filipino flavors. Pantry raid time.

The pork shoulder is key here. Look for well-marbled cuts at your local Asian market or butcher—it stays tender after long simmering. For the liver, pig liver is traditional, but chicken liver works in a pinch (soak it in milk first to mellow the flavor). Filipino brands like Silver Swan or Datu Puti for soy sauce add that authentic taste you won’t get from generic versions.

No pork shoulder? Pork belly or butt are solid substitutes—just trim excess fat. Out of vinegar? Lemon juice or calamansi (if you can find it) brighten the liver just as well. Frozen peas work fine (no need to thaw). If you’re missing bay leaves, a pinch of dried thyme adds depth. The potatoes? Any waxy variety (Yukon Golds are perfect) holds up better than russets.

This stew tastes even better the next day. Store in the fridge for up to 3 days—the flavors deepen. Freezes beautifully for 3 months. Reheat gently to keep the liver tender. Always serve with steamed rice to soak up that rich sauce.

Step-by-Step Instructions for Pork Igado

Here’s how to build that rich, savory flavor layer by layer.

Step 1: Marinate and Prep the Liver

Place the 0.5 lb pork liver in a bowl and pour 0.5 cup white vinegar over it. Let it soak for 10-15 minutes to remove any bitterness and mellow the flavor. This step is non-negotiable—it transforms the liver’s taste.

After soaking, drain the liver and rinse it under cold water. Pat it completely dry with paper towels, then slice it thinly into bite-sized pieces. Keep the liver separate from the pork shoulder until cooking to prevent over-marinating.

Step 2: Sear the Pork and Aromatics

Heat 2 tbsp cooking oil in a large pot over medium heat. Add the 1.5 lb pork shoulder pieces and sear for 5-7 minutes until they turn light golden brown. Remove the pork and set it aside.

In the same pot, add the sliced yellow onion and minced garlic cloves. Sauté for 2-3 minutes until the onions soften and become translucent. The garlic should be fragrant but not browned—burnt garlic will make your dish bitter.

Step 3: Build the Stew Base

Return the seared pork to the pot. Pour in the 0.25 cup soy sauce, 1.5 cups water, 3 pieces bay leaves, and 1 tsp cracked black peppercorns. Stir to combine and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and let it simmer for 20 minutes. This allows the pork to absorb the flavors and become tender. Skim off any foam that rises to the surface for a cleaner taste.

Step 4: Add Vegetables and Liver

Stir in the peeled and cubed potatoes, peeled and sliced carrots, and 1 tsp salt. Simmer for 10 minutes until the vegetables start to soften.

Add the 1 cup green peas and the marinated pork liver. Cook for another 5-7 minutes until the liver is cooked through but still tender and the potatoes are fork-tender. Avoid overcooking the liver, as it can become tough.

Step 5: Adjust and Remove Bay Leaves

Taste the stew and adjust seasoning if needed. The flavors should be balanced—savory from the soy sauce, with a hint of tang from the vinegar.

Discard the 3 pieces bay leaves before serving. Let the stew sit for 5 minutes off the heat to allow the flavors to meld together. Serve hot with steamed rice for the best experience.

Common Mistakes When Making This Recipe

Overcooking the Liver

The liver is the star that can turn tough if overcooked. I add mine only in the final 5-7 minutes of simmering. Remember, it cooks faster than pork, so keep an eye on it. You want it just cooked through but still tender. 💡

Skipping the Liver Soak

Never skip soaking the liver in 0.5 cup white vinegar for 10-15 minutes. This step removes bitterness and balances the strong flavor. I learned this the hard way—my first attempt without soaking was inedible.

Using the Wrong Pot

Use a heavy-bottomed pot to prevent burning. I recommend a Dutch oven for even heat distribution. Thin pots can cause hot spots that scorch your onions and garlic, ruining the base flavor.

Adding All Ingredients at Once

Layer flavors properly. Sear pork first, then aromatics, then liquids and vegetables. Adding everything at once results in a muddled taste. The 20-minute simmer for pork alone is crucial for depth.

Ignoring the Bay Leaves

Those 3 bay leaves add subtle earthiness, but they’re not meant to be eaten. I always set a timer to remind myself to fish them out before serving. Leaving them in can make for an unpleasant surprise!

Not Adjusting Seasoning

Taste before serving! The soy sauce provides saltiness, but you might need more salt or a splash of vinegar. I adjust mine during that final 5-minute rest off the heat. 🌟

Frequently Asked Questions