Dinaldalem or Igado is a dish composed of pork and liver. It is cooked almost the same way as Filipino adobo except that it had additional ingredients such as chickpeas and bell pepper.

Igado Dinaldalem Ingredients:

½ lb. pork shoulder sliced into thin strips
¾ lb. pig’s liver sliced into strips
1 16 oz. can chickpeas (garbanzos)
4 pieces dried bay leaves
1 medium bell pepper sliced into strips
1 medium onion diced
4 cloves garlic crushed
4 tablespoons soy sauce
3 tablespoons white vinegar
¼ teaspoon ground black pepper
1 teaspoon granulated white sugar
1 ½ cups water
1 teaspoon garlic powder
6 tablespoons cooking oil
Salt to taste

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