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Igado in a white bowl
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4.43 from 26 votes


Igado made with pork tenderloin, green peas, and bell peppers in a savory sauce for an easy weeknight dinner. This Ilocano stew is hearty, flavorful, and delicious with steamed rice. 
Prep Time15 mins
Cook Time45 mins
Marinating20 mins
Total Time1 hr 20 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 375kcal


  • 1 pound pork tenderloin, cut into 1/2 inch strips
  • 1/2 cup vinegar
  • 1/4 cup soy sauce
  • 1 onion, peeled and sliced thinly
  • 2 bay leaves
  • 1/2 teaspoon peppercorns, cracked
  • 4 garlic, peeled and minced
  • 1 tablespoon canola oil
  • 1 small red bell pepper, cored, seeded, and sliced into strips
  • 1 cup water
  • 1 pound beef liver, cut into 1/2 inch strips
  • 1/2 cup frozen green peas, thawed
  • salt to taste


  • In a bowl, combine pork strips, vinegar, soy sauce, onions, garlic, bay leaves, and peppercorns. Marinate for about 15 to 20 minutes.
  • Drain meat from marinade, squeezing excess liquid. Reserve marinade and aromatics.
  • In a pan over medium-high heat, heat oil. Add bell peppers and cook for about 30 seconds. Remove and set aside.
  • In the pan, add pork and cook, stirring occasionally, until color changes.
  • Add onions, garlic, peppercorns, and bay leaves (from marinating pork) and cook until softened and pork is lightly browned.
  • Add reserved marinade and bring to a boil, uncovered and without stirring, for about 4 to 5 minutes. 
  • Add water and bring to a boil.
  • Lower heat, cover, and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced. 
  • Add liver, stirring gently to combine, and continue to cook for about 4 to 5 minutes or until liver is cooked through and sauce is thickened. 
  • Add green peas and cook for about 2 to 3 minutes or until heated through. 
  • Add bell peppers and continue to cook for another 1 to 2 minutes or until tender yet crisp. Season with salt to taste. Serve hot.



Allow the vinegar marinade to boil uncovered and undisturbed for a few minutes before adding the water to cook off the strong acid taste.


Calories: 375kcal | Carbohydrates: 13g | Protein: 49g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 385mg | Sodium: 954mg | Potassium: 990mg | Fiber: 2g | Sugar: 3g | Vitamin A: 20230IU | Vitamin C: 49.7mg | Calcium: 32mg | Iron: 7.6mg