PORK-Igado (bicol version)

                                    Igado (bicol version)

It's just feels like I want to have Igado today. I saw my Mom how She prepare this dish everytime I'm back home. Mom is origin Bicolano, and her way of making this dish is adding of taro root. I would like to share this recipe to everyone, try and say delicious.

INGREDIENTS:


1 lb. pork loin (diced or cut into strips)
3/4 lb pork liver (same cut as pork loin)
5 medium size taro root (dice in 1" cm)
vegetable oil
6 cloves minced garlic
1 medium chopped onion
3 whole bay leaves
soy sauce
fish sauce
white vinegar
2 red bell pepper (cut into strips)
ground black pepper

PREPARATION:

1. In a bowl put together the pork loin and liver, marinate it with soy sauce, a tsp. fish sauce and minced garlic. Dash with ground black pepper. Marinate for 30 minutes or an hour 

2. Heat oil in a big sauce pan over medium heat, saute garlic and onion.
3. Add the marinated meat and liver, saute until the meat color turns brown.
4. Pour in soy sauce and simmer for 5 minutes.
5. Add in the diced taro root, bay leaves and red bell pepper.
6. Pour in the vinegar and simmer again until the meat and vegetable tender.
7. Season it with ground black pepper and fish sauce according to your taste.
8. Serve and enjoy.