Weeknight Pork Igado
Weeknight Ulam: The Heart of the Family Table
Throw pork shoulder into the wok just as the garlic blisters; the smell of vinegar, soy sauce, and garlic hitting a hot pan forms the foundational flavor base of the cuisine. This working-class offal stew requires matchstick strips of pork liver and Datu Puti cane vinegar, demanding sheer hustle while remaining entirely viable on a busy Tuesday night: a quick acid soak strips the liver of its harsh gaminess, and letting the vinegar boil undisturbed burns off the raw, astringent bite. Once the rice cooker clicks, spoon the stew heavily over steamed rice.
Ingredients
- pork or beef liver1/2 lb
- distilled white vinegar or calamansi juice1 tbsp
- pork shoulder or pork tenderloin1 lb
- soy sauce1/4 cup
- ground black pepper1 tsp
- garlic4 clove
- cooking oil2 tbsp
- annatto powder1 tbsp
- onion1 med
- dried bay leaves3
- water or pork broth1 cup
- cane vinegar or distilled white vinegar1/4 cup
- liver spread or brown sugar1 tbsp
- carrot1 med
- red bell pepper1 small
- frozen green peas1/2 cup
Method
- 01
Tame the liver with a quick acid soak.
In a small bowl, toss the liver strips with one tablespoon of vinegar or calamansi juice to neutralize any gamey odors, then set aside.
- 02
Marinate the pork.
In a separate bowl, toss the pork strips with the soy sauce, minced garlic, and black pepper. Let it sit for at least ten minutes.
- 03
Build the flavorful base.
Heat the oil in a large wok or heavy-bottomed pan over medium-high heat, stirring in the annatto powder until the oil pools into a vibrant red-orange. Add the onion and sauté until translucent, about three minutes.
- 04
Brown the meat.
Using tongs, lift the pork from its marinade—reserving the leftover liquid—and drop it into the pan. Sauté until lightly browned on all sides to develop a proper crust.
- 05
Simmer and tenderize.
Pour the reserved soy sauce marinade into the pan along with the bay leaves and water or broth. Bring to a rolling boil, then lower the heat, cover, and simmer until the pork is tender, about ten to fifteen minutes.
- 06
Add the vinegar and do not touch it.
Uncover the pan, slightly raise the heat, and pour in the quarter cup of cane vinegar. Do not stir the pot for two full minutes; letting it boil undisturbed burns off the raw astringency and leaves a mellow, sweet tang.
- 07
Fold in the vegetables and liver spread.
Once the vinegar has mellowed, gently stir the pot. Mix in the liver spread to thicken the sauce, followed by the carrots and bell peppers, cooking for two minutes until slightly softened.
- 08
Finish with the liver and peas.
Drain the liver from its soaking liquid and add it to the pan with the thawed peas. Simmer for just three to four minutes—the natural iron will magically thicken the sauce into a rich, glossy gravy—then immediately remove from heat to prevent the liver from turning rubbery.
From Cook Filipino in America.