Igado

If you have around 1 hour to spend in the kitchen, Igado might be a super gluten free and dairy free recipe to try. For 93 cents per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 6g of fat, and a total of 186 calories. This recipe serves 8. It works well as a main course. This recipe from Kawaling Pinoy requires soy sauce, garlic, water, and oil. 25 people found this recipe to be flavorful and satisfying. With a spoonacular score of 94%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: .

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 bay leaves

4 to 5 garlic, peeled and minced

1 pound liver, cut into 1/2 inch strips

1 tablespoon oil

1 small onion, peeled and sliced thinly

1/2 cup frozen green peas, thawed

8 to 10 pepper corns, cracked

1 pound pork tenderloin, cut into 1/2 inch strips

1 small red bell pepper, cored, seed and sliced into strips

salt to taste

1/4 cup soy sauce

1/2 cup vinegar

1 cup water

Equipment:

bowl

pot

Cooking instruction summary:

In a bowl, combine pork strips, onions, garlic, bay leaves, pepper corns, vinegar and soy sauce. Marinate for about 1 hour. Drain meat from marinade, squeezing excess liquid, and reserve liquid.In a pot over medium heat, heat oil. Add bell peppers and cook for about 30 seconds. Remove from pot and set aside.Add the marinated pork including aromatics and cook, stirring occasionally, until pork lightly browns and onions and garlic are limp and aromatic. Add reserved marinade and water and bring to a boil for about 4 to 5 minutes. Lower heat, cover and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced. Add liver and continue to cook, stirring gently to combine, for about 4 to 5 minutes or until liver is cooked through and sauce is thickened. Add green peas and bell peppers and continue to cook for about 2 to 3 minutes or until peas are heated through and bell peppers are tender yet crisp. Season with salt to taste. Serve hot.

 

Step by step:


1. In a bowl, combine pork strips, onions, garlic, bay leaves, pepper corns, vinegar and soy sauce. Marinate for about 1 hour.

2. Drain meat from marinade, squeezing excess liquid, and reserve liquid.In a pot over medium heat, heat oil.

3. Add bell peppers and cook for about 30 seconds.

4. Remove from pot and set aside.

5. Add the marinated pork including aromatics and cook, stirring occasionally, until pork lightly browns and onions and garlic are limp and aromatic.

6. Add reserved marinade and water and bring to a boil for about 4 to 5 minutes. Lower heat, cover and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced.

7. Add liver and continue to cook, stirring gently to combine, for about 4 to 5 minutes or until liver is cooked through and sauce is thickened.

8. Add green peas and bell peppers and continue to cook for about 2 to 3 minutes or until peas are heated through and bell peppers are tender yet crisp. Season with salt to taste.

9. Serve hot.


Nutrition Information:

Quickview
185k Calories
24g Protein
5g Total Fat
6g Carbs
54% Health Score
Limit These
Calories
185k
9%

Fat
5g
9%

  Saturated Fat
1g
10%

Carbohydrates
6g
2%

  Sugar
1g
2%

Cholesterol
192mg
64%

Sodium
670mg
29%

Get Enough Of These
Protein
24g
50%

Vitamin B12
33µg
565%

Copper
5mg
282%

Vitamin A
9948IU
199%

Vitamin B2
1mg
105%

Vitamin B3
11mg
59%

Selenium
40µg
58%

Vitamin B6
1mg
57%

Vitamin B1
0.71mg
47%

Vitamin B5
4mg
46%

Folate
177µg
44%

Phosphorus
385mg
39%

Zinc
3mg
24%

Manganese
0.44mg
22%

Iron
3mg
21%

Vitamin C
17mg
21%

Potassium
489mg
14%

Magnesium
35mg
9%

Vitamin K
7µg
7%

Vitamin D
0.85µg
6%

Vitamin E
0.82mg
5%

Fiber
1g
5%

Calcium
21mg
2%

covered percent of daily need
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