GT: Food!

It's another month of Girls Talk.. and it's all about those things that we would die for. And for the first Thursday of the month, let's talk about the FOOD that we really love and would die for.. hmmm..

Let me share with you this Ilocano specialty that I've always craved for and would definitely attack when this is served on the table. It's called IGADO - which may have come from the Spanish word Higado (which means liver). This is really one of a kind and definitely PINOY.

For those who are curious - I'm actually a Pangasinense but my mom loves Ilocano foods and she always cook Ilocanno dishes so I learned this from her. Igado is made from pork tenderloin and pig’s innards such as liver, kidney, heart. Here are the ingredients and the steps on how to cook it, just in case you are interested.

Ingredients:

2 lbs pork tenderloin, sliced into 2 inch strips
½ lb pig’s liver

½ lb pig’s kidney
1 ½ cups green pea
1 medium-sized carrot, cut into strips
1 tablespoon garlic, minced
1 medium-sized onion, diced
1 large red bell pepper, cut into strips
3 pieces dried bay leaves
Salt and pepper to taste
6 tablespoons soy sauce
5 tablespoons vinegar
1 ¼ cup water
2 tablespoons cooking oil


Cooking procedure:

1. Heat the cooking pot and pour-in the cooking oil

2. When the oil is hot enough, sauté the garlic and onions

3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown

4. Pour-in the soy sauce and water then simmer until the pork is tender

5. Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.

6. Add the pig’s liver and vinegar then simmer for another 10 minutes.

7. Put-in the carrots and simmer for 3 minutes.

8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.

9. Transfer to a serving plate then serve.

10. Share and Enjoy!