Igado, also known as Dinaldalem, is a delectable and beloved Filipino dish that originated from the Ilocos region in the northern part of the Philippines. This hearty and flavorful dish features a delightful combination of pork meat and liver cooked in a savory and tangy sauce, creating a symphony of tastes and textures that Filipinos love. Igado is a favorite comfort food that is often served during special occasions, family gatherings, and celebrations. Let's delve into the wonderful world of Igado and learn how to create the best and most authentic Ilocano Igado recipe (Dinaldalem)!
Ingredients:
- 500 grams pork kasim (pork shoulder), cut into bite-sized pieces - 250 grams pork liver, cut into thin strips - 1/4 cup soy sauce - 1/4 cup vinegar (cane vinegar is traditional, but white vinegar works well too) - 1/4 cup water - 3 tablespoons cooking oil - 1 medium-sized onion, chopped - 4 cloves garlic, minced - 2 to 3 pieces dried bay leaves - 1 tablespoon brown sugar (optional, for a hint of sweetness) - 1 tablespoon achuete (annatto) seeds, soaked in 1/4 cup water (for color, optional) - Salt and ground black pepper to taste - Red chili peppers (siling labuyo) for added heat (optional) - Steamed rice for serving
Instructions:
1. Marinate the Pork: - In a large bowl, combine the soy sauce, vinegar, and water to create the marinade. - Place the pork kasim pieces in the marinade and let them marinate for at least 30 minutes. This step helps infuse the pork with flavor and tenderness.
2. Sauté the Aromatics: - In a large pan or pot, heat the cooking oil over medium heat. - Sauté the chopped onions and minced garlic until they become fragrant and translucent.
3. Cook the Pork Meat: - Add the marinated pork kasim to the pan and cook until they are lightly browned on all sides.
4. Add the Pork Liver: - Add the pork liver to the pan along with the dried bay leaves and brown sugar (if using). - Stir and let the mixture simmer for a few minutes to allow the flavors to meld.
5. Incorporate the Annatto Water: - If using achuete (annatto) seeds for color, soak them in 1/4 cup of water, then strain the liquid into the pan. Discard the seeds. - The annatto water will give the Igado a rich and appetizing red-orange hue.
6. Simmer the Igado: - Pour the marinade over the pork and liver mixture. Adjust the amount of liquid based on your desired consistency of the sauce. - Let the Igado simmer over low to medium heat for about 30 to 40 minutes until the pork and liver are tender and fully cooked. - Stir occasionally to prevent sticking and to distribute the flavors evenly.
7. Season to Perfection: - Season the Igado with salt and ground black pepper to taste. Add red chili peppers (siling labuyo) if you prefer a spicier kick.
8. Serve and Enjoy: - Once the Igado is cooked and the flavors have melded together, remove the bay leaves from the pot. - Transfer the mouthwatering Igado to a serving dish and garnish it with chopped spring onions for added freshness and appeal. - Serve the authentic Ilocano Igado hot with steamed rice and enjoy this delightful Filipino delicacy!
Igado, also known as Dinaldalem, is a delightful and flavorful dish that represents the rich culinary heritage of the Ilocos region in the Philippines. This hearty combination of pork meat and liver cooked in a tangy and savory sauce makes Igado a beloved comfort food for many Filipinos. By following this authentic Ilocano Igado recipe, you can recreate the flavors and textures that have made this dish a favorite among families and communities for generations. So, why not try making this delectable Igado and experience the true taste of Ilocano cuisine right in your own kitchen!
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