Pork Igado Recipe Ingredients: Filipino Stew With Potatoes and Peas

This Filipino pork stew brings bold, savory flavors to your kitchen with tender meat and hearty vegetables. I developed this version after testing multiple recipes to perfect the balance of soy sauce, vinegar, and spices.

The dish comes together with simple ingredients: pork shoulder, potatoes, peas, and a few pantry staples. Traditional techniques ensure the meat stays juicy while soaking up the rich, tangy sauce.

What you get is a comforting, one-pot meal with tender pork, soft potatoes, and bright green peas. The sauce thickens naturally as it simmers, creating a perfect coating for every bite.

Serve with steamed rice to soak up every drop of the flavorful sauce. Here’s how to make this classic dish.

Ingredients for Pork Igado Recipe Ingredients

Bold flavors start with pork, potatoes, and peas in this comforting one-pot meal.

The pork shoulder is key. Look for well-marbled cuts at the butcher or Costco—this fat keeps the meat juicy during the long simmer. Potatoes soak up the sauce best when cut into even cubes (about 1-inch). For the peas, fresh or frozen both work, but avoid canned—they turn to mush. I like San Marzano tomatoes if adding a splash for depth (not traditional, but delicious).

No pork shoulder? Pork belly or country-style ribs work too, though cook times may vary. Out of white vinegar? Apple cider vinegar at the same amount gives a slight fruitiness. For soy sauce, tamari is a great gluten-free swap. The bay leaves are non-negotiable for that classic aroma, but laurel leaves (if you’re fancy) work the same.

This stew tastes even better the next day. Keeps in the fridge for 4-5 days or freezes beautifully for 3 months. Reheat gently to avoid breaking up the potatoes. Always serve with steamed rice—it’s the perfect partner for that rich, tangy sauce.

Step-by-Step Instructions for Pork Igado

This method ensures tender pork and a rich, savory sauce with every bite.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes in a single layer, being careful not to overcrowd the pot. Sear for 5-7 minutes, turning occasionally, until the pork develops a light golden brown crust on all sides.

This step builds a flavorful foundation for the stew. The pork should release easily from the pot when it’s ready to turn. Remove the pork with a slotted spoon and set aside, leaving the rendered fat in the pot for the next step.

Step 2: Sauté Aromatics Until Fragrant

In the same pot, add the diced 1 whole yellow onion and cook for 3-4 minutes until it begins to soften and turn translucent. Stir in the minced 6 cloves garlic cloves and cook for an additional 30 seconds until fragrant.

Add the 1 tsp black peppercorns (lightly crushed) and 2 pieces bay leaves, stirring to combine. The aroma at this stage should be rich and savory, signaling that the base flavors are developing properly. Be careful not to let the garlic burn.

Step 3: Build the Stew Base

Return the seared pork to the pot. Pour in the 0.5 cup soy sauce, 0.25 cup white vinegar, and 1.5 cups water. Stir to combine, scraping up any browned bits from the bottom of the pot. These bits add depth to the sauce.

Bring the mixture to a boil, then reduce the heat to medium-low. Add the 4 whole potatoes (peeled and cubed) and 1 tsp salt. Simmer uncovered for 20 minutes, allowing the potatoes to soften slightly and absorb the flavors.

Step 4: Finish with Green Peas

Add the 1 cup green peas and 0.5 tsp ground black pepper to the pot. Stir well to incorporate. Continue simmering for an additional 10-15 minutes, or until the pork is fork-tender and the potatoes are easily pierced with a knife.

The sauce should thicken slightly and coat the pork and vegetables. If the stew is too thin, simmer for a few more minutes to reduce. If it’s too thick, add a splash of water. Taste and adjust seasoning with additional salt if needed.

Remove the bay leaves before serving. The pork should be meltingly tender, and the sauce should have a balanced savory-sour flavor profile that defines this classic Filipino dish.

Essential Equipment for This Recipe

Essential Pot

I always reach for my 5-quart Dutch oven—it’s heavy enough to distribute heat evenly and deep enough to accommodate all the ingredients without overflow. The enamel coating prevents reactions with the vinegar in the sauce. Lodge makes a great budget-friendly option.

Wooden Spoon

A wooden spoon is my go-to for stirring this stew. It won’t scratch your pot and handles the thick sauce beautifully. I keep mine from Boston’s North End markets—it’s seen better days but still does the job. 💪

Sharp Chef’s Knife

You’ll need a sharp 8-inch chef’s knife for cubing the pork and potatoes evenly. I use a Victorinox Fibrox—affordable and razor-sharp. A dull knife makes this prep dangerous and uneven, so keep it honed.

Cutting Board

A large plastic cutting board gives you space to prep all ingredients at once. I prefer plastic over wood for pork—it’s easier to sanitize. Look for one with a groove to catch juices, like OXO’s utility board.

Measuring Tools

Accurate measurements matter for the sauce balance. I use stainless steel measuring cups and a 1-tbsp measure for the vinegar and soy sauce. A pyrex liquid measure helps with the water and larger volumes.

Tongs or Slotted Spoon

For removing the seared pork without losing the flavorful browned bits, tongs or a slotted spoon work perfectly. I prefer OXO’s locking tongs—they’re sturdy and easy to maneuver in a crowded pot. 🔥

Frequently Asked Questions