Pork Igado Recipe Ilocano Style: Savory Liver and Potato Stew

This Ilocano-style pork stew brings authentic Filipino flavors to your kitchen with its rich, savory combination of tender pork, liver, and potatoes. The dish simmers in a tangy vinegar-based sauce that balances perfectly with the natural sweetness of the ingredients.

I developed this recipe after testing multiple versions to capture the traditional taste of Ilocos. The secret lies in the right ratio of vinegar to soy sauce, creating a perfectly balanced sauce that coats every piece of meat and vegetable.

You’ll love how the pork becomes fork-tender while the potatoes absorb all the bold flavors. The liver adds depth, making this stew hearty and satisfying without being overly heavy.

Serve this with steamed rice for a complete meal that’s comforting and deeply flavorful. Here’s how to make it at home.

Ingredients for Pork Igado Recipe Ilocano Style

Tender pork, liver, and potatoes soak up a tangy vinegar-soy sauce. Nothing shy about these flavors.

The pork shoulder is key here—look for well-marbled pieces at your butcher or grocery store meat counter. Asian markets often carry pre-cut pork for stews, saving you prep time. The liver should be fresh and firm; soaking it in milk for 20-30 minutes removes any bitterness. Yukon Gold potatoes hold their shape better than russets, but any waxy variety will do in a pinch.

No pork shoulder? Pork belly or butt works, but trim excess fat first. Swap liver for chicken liver if you prefer a milder taste. Out of cane vinegar? White vinegar with a teaspoon of sugar mimics the tang. The soy sauce ratio is non-negotiable for that signature Ilocano balance—don’t sub with coconut aminos here (it’s too sweet).

This stew tastes even better the next day after flavors meld. Store in an airtight container in the fridge for up to 4 days. Freeze for 3 months (the liver texture changes slightly but still works in a pinch).

Step-by-Step Instructions for Pork Igado Ilocano Style

Here’s the authentic method that delivers rich, tangy flavor in every bite of this traditional stew.

Step 1: Sauté Aromatics and Brown the Meat

Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the 6 cloves garlic cloves and 1 whole yellow onion, sautéing for 2-3 minutes until fragrant and translucent. I always let them cook until the edges just start to turn golden—this builds the flavor base.

Add the 1.5 lb pork shoulder and cook for 5-7 minutes, turning occasionally, until lightly browned on all sides. This step develops deep, savory notes that define the dish. Don’t rush it; proper browning ensures complex flavors.

Step 2: Build the Stew Base with Liver and Seasonings

Stir in the 2 tbsp tomato paste and cook for 1 minute to caramelize slightly. Add the 0.5 lb pork liver, 0.5 cup soy sauce, 0.75 cup white vinegar, 1 tsp salt, 1 tsp black peppercorns, and 2 pieces bay leaf. Pour in the 1 cup water and bring to a gentle simmer.

Here’s the thing—the vinegar might smell sharp at first, but it mellows beautifully as it cooks. Let it simmer for 5 minutes before adding the vegetables to allow the liver to cook through and the flavors to meld.

Step 3: Add Potatoes and Simmer

Add the 1 lb Yukon Gold potatoes to the pot, ensuring they’re mostly submerged in the liquid. Reduce heat to low-medium and simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender.

I like to stir occasionally to prevent sticking, but not too often—you want the potatoes to hold their shape. The liquid should reduce slightly but still coat the ingredients generously. This is when the stew starts to taste like home.

Step 4: Finish with Bell Peppers

Stir in the 1 whole green bell pepper and cook for an additional 3-5 minutes until just tender but still vibrant. The bell peppers add a fresh, slightly sweet contrast to the rich, tangy stew.

Taste and adjust seasoning if needed—I often find it perfect as is, but some prefer a touch more salt or a splash of vinegar for extra tang. Remove the bay leaves before serving.

Health Benefits of These Flavors

Rich Protein Source

This dish delivers a powerful protein punch with 1.5 lb pork shoulder and 0.5 lb pork liver, providing all essential amino acids. The combination offers about 40g of protein per serving, supporting muscle health and keeping you full for hours. 💪

Iron and Vitamin Boost

The pork liver is a nutritional powerhouse, packed with iron, vitamin A, and B vitamins. Just one serving covers a significant portion of your daily iron needs, which is vital for energy and blood health. I always feel more energized after enjoying this stew.

Low-Calorie Comfort

Despite its hearty nature, this stew is relatively low in calories, with most coming from lean protein. The Yukon Gold potatoes add fiber and vitamins without excessive calories, making it a satisfying yet balanced meal option.

Antioxidant Benefits

The green bell pepper and garlic bring antioxidants to the table, supporting immune function. Garlic also has anti-inflammatory properties, while bell peppers provide a healthy dose of vitamin C. This combo helps keep colds at bay.

Healthy Fats in Moderation

While the dish contains some fat from the pork, it’s mostly unsaturated, which is heart-healthy. The vegetable oil used for cooking adds minimal fat, keeping the dish light yet flavorful. Balance is key here!

Digestive Support

The vinegar in this recipe aids digestion and may help regulate blood sugar levels. The 0.75 cup white vinegar also adds a tangy kick that makes the dish uniquely refreshing. A win for both taste and health! ✨

Frequently Asked Questions