Igado

It's been quite a while since the last time I've posted the dishes I've cooked for my family. A lot of things have happened recently (my loving mom who also loves to cook for our family just died last March, I miss you ma, and here I am, already 38 weeks pregnant and ready to pop out any time soon). Since I'm already going to be a "real mom" any time soon, I'm thinking of many ways how to serve healthy and delicious food. Even if we have a helper who also knows how to cook, I want to make it a point to cook for my family every now and then.

Yesterday, I've been craving for Igado and wanted to check if I can cook it the way how my late mom cooked it. Well, according to my husband and one of our helpers, it tastes like Igado and undeniably delicious, but still, my mom's way of cooking Igado is still irreplaceable. (Sigh, I just miss how my mom cooked and prepared dish for us)

Igado or Higado is an Ilocano delicacy that somehow resembles to menudo. (except that Igado doesn't have tomato sauce). Here are the ingredients you need to prepare:

* 1/4 pork kasim

*Pork liver - it really depends to you how much liver you want to add. Igado is not complete without liver, but since I'm not a fan of liver, I bought 18 pesos worth of pork liver. 

* 1 medium red bell pepper - cut into strips

* 2-3 tablespoons vinegar 

* 1/4 cup soy sauce

* 1 small can of green peas 

* 1 medium tomato (chopped)

* 1 medium onion (chopped)

* 2-3 knobs of garlic (chopped)

* 1 cup of water

* cooking oil

What you need to do: 

* On a bowl, marinate the pork with soysauce and garlic. Leave it for at least 20-30 minutes. Set aside.

*Heat the oil, saute the onion and tomato. 

* Add the marinated pork. 

* Let it boil for 20 minutes or until the pork is tender. 

*Simmer for another 20 minutes. Add the red bell pepper and green peas. Let it simmer for another 5 minutes. 

*Serve while hot.