Pinoy Recipe Pork Igado: Filipino-Style Liver and Meat Stew

This Filipino pork igado brings bold, savory flavors that define traditional Pinoy comfort food. The dish combines tender pork pieces with liver in a rich, tangy sauce that’s both hearty and deeply satisfying.

I’ve refined this recipe to balance the earthy liver with bright vinegar and soy, creating a dish that’s authentic yet approachable. The slow simmer ensures every bite is packed with flavor and the meat falls apart effortlessly.

The result is a stew that’s rich, slightly tangy, and perfect with steamed rice. It’s a dish that feels like a warm hug from the Philippines, ready to bring a taste of home to your table.

Serve it for dinner and watch it become a family favorite.

Ingredients for Pinoy Recipe Pork Igado

Pantry staples plus a few fresh finds create this deeply satisfying stew.

The liver is key here—look for fresh pork liver at your local Asian market (they usually have the best selection). Pork shoulder gives that melt-in-your-mouth texture; Costco or Sam’s Club are great for buying in bulk. For vinegar, Datu Puti is the Filipino go-to (bright, tangy, perfect for this). Bay leaves from the international aisle taste better than the old dusty ones in your spice rack.

No pork liver? Chicken liver works in a pinch (just reduce cooking time by half). Out of soy sauce? Coconut aminos at one-to-one ratio gets you close. Skip the bell pepper? Carrots add sweetness instead. The vinegar can be apple cider (milder) but white vinegar keeps it traditional. Don’t skip the potatoes—they soak up that sauce beautifully.

Leftovers keep 3-4 days in the fridge, taste even better the next day. Freezes for 3 months (portion before freezing). Liver can be prepped ahead—soak in milk for 30 minutes to mellow the flavor (worth the extra step).

Step-by-Step Instructions for Filipino-Style Liver and Meat Stew

Here’s how I make this comforting dish with perfect texture and balanced flavors every time.

Step 1: Sear the Pork and Liver

Heat the 2 tbsp cooking oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes and sear until lightly browned on all sides, about 5-6 minutes. This creates a flavorful base for the stew.

Push the pork to one side and add the 0.5 lb pork liver. Cook for 2-3 minutes until the outside turns grayish-brown but the inside remains slightly pink—overcooking now makes it tough. Remove both meats and set aside.

Step 2: Sauté Aromatics and Vegetables

In the same pot, add the 6 cloves minced garlic cloves and sauté for 30 seconds until fragrant. Stir in the 1 whole yellow onion and cook for 2 minutes until translucent.

Add the 2 whole potatoes, 1 whole green bell pepper, and 0.5 cup green peas. Stir for 2 minutes to combine the flavors. The vegetables should start to soften slightly but retain their shape.

Step 3: Build the Sauce and Simmer

Pour in the 0.5 cup white vinegar, 0.33 cup soy sauce, 1 cup water, 2 pieces bay leaf, 1 tsp black peppercorns, and 1 tsp salt. Stir well and let it come to a gentle boil.

Return the pork and liver to the pot. Reduce heat to medium-low, cover, and simmer for 30-35 minutes. Stir occasionally and check that the potatoes are fork-tender and the sauce has thickened slightly.

Step 4: Adjust and Finish

Taste and adjust seasoning if needed—Filipino soy sauce can vary in saltiness. The stew should have a balance of tangy, savory, and slightly sweet notes.

Remove the 2 pieces bay leaf before serving. Let it sit for 5 minutes off the heat to allow the flavors to meld together. The sauce will thicken further as it cools slightly.

Wine and Beer Pairings for This Dish

Filipino Beers

I love pairing this dish with San Miguel Pale Pilsen—its crisp, clean flavor cuts through the rich, tangy sauce. The light body won’t overwhelm the stew’s bold flavors. Red Horse Beer adds a malty sweetness that complements the vinegar notes beautifully. 🍺

Local Craft Options

For Pacific Northwest twists, try Elysian Space Dust IPA from Seattle—its citrusy hops brighten the dish. Deschutes Mirror Pond Pale Ale from Bend offers a balanced malt profile that pairs well with the savory pork.

Wine Pairings

A chilled Riesling with its slight sweetness balances the tangy vinegar in the stew. I also enjoy a light Pinot Grigio—its crisp acidity refreshes your palate between bites. The key is choosing wines with enough acidity to match the dish’s brightness. 🍷

Non-Alcoholic Choices

Calamansi juice is the traditional Filipino pairing—its tartness mirrors the vinegar in the stew. For a sweeter option, sago’t gulaman (a pearl tapioca drink) provides a refreshing contrast to the rich meat.

Frequently Asked Questions