If you love savory, tangy Filipino dishes with real depth, you’ll fall hard for Ilocano igado. This hearty pork and liver stew carries that signature Ilocos balance: salty from soy sauce, tangy from cane vinegar, and deeply aromatic from garlic, bay leaves, and peppercorns. It’s rustic comfort food that still feels special.

I’ll walk you through the steps so you can nail the texture of the pork, keep the liver tender (not chalky), and get that glossy, flavorful sauce. This version leans authentic with pork shoulder, pork liver, bell peppers, and green peas—simple ingredients that deliver big flavor when cooked with care.

Why This Ilocano Pork and Liver Stew Works

Balanced flavors: Soy sauce and vinegar bring a clean, sharp savoriness that never feels heavy.
Correct liver technique: A quick sear keeps the liver tender and silky, never grainy.
Low-effort simmer: You mainly let the pot do the work while flavors meld and the sauce reduces.
Budget-friendly: Pork shoulder and liver stretch a family meal without skimping on taste.
Great for rice: That glossy, tangy sauce was made for hot steamed rice.

Ingredients

For the stew

1 lb (450 g) pork shoulder, cut into thin strips
1/2 lb (225 g) pork liver, sliced into thin strips
1 medium onion, sliced
5 cloves garlic, minced
1 red bell pepper, sliced into strips
1 cup green peas (fresh or frozen)
3 tbsp soy sauce (use a Filipino-style soy sauce if available)
1/4 cup cane vinegar (or white vinegar)
1 cup water or pork broth
2–3 bay leaves
1 tsp whole black peppercorns (lightly crushed)
1 tbsp cooking oil (neutral oil)
Salt and ground pepper, to taste
Optional: 1–2 tbsp liver spread for extra body; 1 tsp sugar to balance acidity

For serving

Steamed white rice
Spring onions, finely sliced (optional)

How to Make This Pork and Liver Igado

1) Prep your ingredients

Pat the pork shoulder dry and slice into thin, bite-sized strips for faster cooking.
Slice the liver last and keep it cold. Thin strips help it cook in minutes.
Measure soy sauce, vinegar, and broth so you can move quickly at the stove.

2) Build the base

Heat oil in a wide pan over medium heat. Add onion and cook until translucent.
Stir in garlic. Cook until fragrant, about 30 seconds.
Add pork strips. Season lightly with salt and pepper. Cook until no longer pink and edges start to brown.

3) Layer the flavors

Pour in soy sauce. Toss to coat the pork evenly.
Add bay leaves and crushed peppercorns. Stir well.
Pour in water or broth. Bring to a gentle simmer.
Cover and cook 12–15 minutes until pork turns tender.

4) Add the vinegar correctly

Pour vinegar over the simmering stew. Do not stir for 2 minutes to let the sharpness mellow.
After 2 minutes, stir and taste. Adjust with a pinch of sugar if you want a rounder finish.

5) Finish with vegetables and liver

Add bell pepper and green peas. Simmer 2–3 minutes.
Push the pork to the sides. Add liver strips in a single layer.
Cook 1–2 minutes per side, only until just cooked through. Avoid overcooking.
If using liver spread, whisk in 1–2 tablespoons to slightly thicken the sauce.
Simmer 1 more minute to bring everything together. Taste and adjust salt and pepper.

6) Rest and serve

Turn off the heat. Let the stew rest 3–5 minutes so the sauce settles.
Serve hot with rice. Garnish with spring onions if you like.

How to Store Leftover Igado

Cool quickly: Let the stew cool to room temperature for no more than 1 hour.
Refrigerate: Transfer to an airtight container. Store up to 3 days.
Freeze: Portion into freezer-safe containers and freeze up to 2 months. The liver stays tender if you avoid repeated thawing.
Reheat gently: Warm on the stove over low heat with a splash of water. Stop heating once hot to keep the liver tender.

Benefits of Cooking Ilocano Igado at Home

Control the doneness: You can keep the liver velvet-soft and avoid overcooking.
Customize the tang: Dial the vinegar level from subtle to bold.
Cost-effective meal: Pork shoulder and liver create a satisfying dish without a big grocery bill.
Protein-rich: Pork and liver deliver iron, B vitamins, and satiety.
Meal-prep friendly: The flavors deepen after a day in the fridge.

Common Mistakes to Avoid

Overcooking the liver: It turns grainy fast. Add it at the end and cook just until set.
Stirring the vinegar immediately: Give it 1–2 minutes so the sharpness softens.
Skipping the browning: Light browning on the pork builds flavor in the sauce.
Drowning it in liquid: You want a saucy stew, not soup. Reduce until glossy.
Heavy salt early on: Soy sauce reduces and concentrates. Season lightly until the end.

Flavor Twists and Ingredient Swaps

Classic Ilocos style: Keep it simple—pork, liver, peas, bell pepper, soy, vinegar, bay leaf, peppercorns.
With pork heart or kidney: Add thin-sliced offal for a deeper, traditional flavor. Rinse well and parboil briefly to mellow.
Ginger lift: Add 1 tablespoon julienned ginger with the garlic for a brighter aroma.
Chilies: Toss in sliced finger chilies for gentle heat without overpowering the vinegar.
Mushrooms: Sauté 1 cup sliced mushrooms with the onions for extra umami.
Light and lean: Use pork tenderloin instead of shoulder, but don’t overcook.
Thicker sauce: Stir in 1–2 tbsp liver spread or reduce an extra 3–5 minutes.

FAQ

Can I skip the liver?

You can, but it won’t taste like true igado. If liver feels strong, use half the amount or soak slices in milk for 15 minutes, then pat dry.

What vinegar works best?

Cane vinegar tastes clean and fruity. White vinegar works in a pinch. Avoid dark, sweet vinegars here.

Can I make it ahead?

Yes. The pork tastes even better the next day. Reheat gently and add a splash of water if the sauce thickened too much.

How do I keep liver tender?

Slice thinly and add at the end.
High heat, short time—about 2–3 minutes total.
Rest the stew before serving so carryover heat finishes it without overcooking.

Can I use chicken liver?

Yes. Chicken liver cooks even faster. Add it at the very end and cook just until it turns opaque and springy.

Is igado spicy?

Traditionally, no. It leans savory-tangy. Add chilies if you want heat.

Conclusion

Ilocano igado brings simple ingredients together into a bold, savory-tangy stew that hits every comfort note. Browning the pork, adding the vinegar at the right moment, and cooking the liver gently turn this humble dish into something special. Serve it with plenty of rice and let that glossy sauce do its thing—you’ll come back to this recipe again and again.

Authentic Ilocano Igado Recipe | Filipino Pork and Liver Stew Dish

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Ingredients

Instructions

Pat the pork shoulder dry and slice into thin, bite-sized strips for faster cooking.
Slice the liver last and keep it cold. Thin strips help it cook in minutes.
Measure soy sauce, vinegar, and broth so you can move quickly at the stove.
Heat oil in a wide pan over medium heat. Add onion and cook until translucent.
Stir in garlic. Cook until fragrant, about 30 seconds.
Add pork strips. Season lightly with salt and pepper. Cook until no longer pink and edges start to brown.
Pour in soy sauce. Toss to coat the pork evenly.
Add bay leaves and crushed peppercorns. Stir well.
Pour in water or broth. Bring to a gentle simmer.
Cover and cook 12–15 minutes until pork turns tender.
Pour vinegar over the simmering stew. Do not stir for 2 minutes to let the sharpness mellow.
After 2 minutes, stir and taste. Adjust with a pinch of sugar if you want a rounder finish.
Add bell pepper and green peas. Simmer 2–3 minutes.
Push the pork to the sides. Add liver strips in a single layer.
Cook 1–2 minutes per side, only until just cooked through. Avoid overcooking.
If using liver spread, whisk in 1–2 tablespoons to slightly thicken the sauce.
Simmer 1 more minute to bring everything together. Taste and adjust salt and pepper.
Turn off the heat. Let the stew rest 3–5 minutes so the sauce settles.
Serve hot with rice. Garnish with spring onions if you like.