Pork Igado came from the Spanish word “Higado” which also means Liver. For Ilocanos, Dinaldalem came from Ilocano root word Dalem which also means, Liver. Igado and Adobo are cooked almost in the same manner.
Ingredients:
– 1 kilo Pork ,(karne ng baboy),cut into strips
– 1/3 cup Soy sauce(toyo)
– 1/3 cup Vinegar(suka)
– As needed Pork liver (atay ng baboy),cut into strips
– 1pcs Carrot, sliced into strips
– 1 small can Green peas
– 1 small can Garbanzos beans
– 2 pcs Red bell pepper, sliced into strips
– 2 pcs Onion(sibuyas),chopped
– 1tsp Pepper (paminta)
– 3 pcs Green chili (siling pangsigang)
– 4-5 cloves Garlic (bawang),minced
– 1tbsp Fish sauce to taste(patis)
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