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Igado recipe ๐Ÿงก๐Ÿ€Ingredients:๐Ÿ“Œ4 tablespoon annatto oil๐Ÿ“Œ1 medium onion diced๐Ÿ“Œ4 cloves garlic minced๐Ÿ“Œ500 grams pork belly cu...
08/12/2024

Igado recipe ๐Ÿงก๐Ÿ€

Ingredients:

๐Ÿ“Œ4 tablespoon annatto oil
๐Ÿ“Œ1 medium onion diced
๐Ÿ“Œ4 cloves garlic minced
๐Ÿ“Œ500 grams pork belly cut into strips
๐Ÿ“Œ500 grams pork liver cut into strips
๐Ÿ“Œ2 ยฝ cup water
๐Ÿ“Œยพ cup vinegar
๐Ÿ“Œยผ cup soy sauce
๐Ÿ“Œ3 pcs bay leaf
๐Ÿ“Œ1 medium carrot julienned
๐Ÿ“Œ1 small white radish julienned
๐Ÿ“Œ1 small green bell pepper julienned
๐Ÿ“Œ1 small red bell pepper julienned
๐Ÿ“Œยพ cup green peas salt and pepper to taste

INSTRUCTIONS:

1. Saute onion and garlic in annato oil. Add the liempo and cook until the pieces turn light brown then add the liver. cook for three minutes and season to taste.

2. Pour in 1ยฝ cup water. Let it boil then reduce the heat and simmer, uncovered until all liquids are almost gone. Turn the heat up to high, then add the vinegar. (Do not stir at any point during this stage.) Lower heat to medium once the acid from the vinegar diffuses.

3. Stir briefly then remove the liver and set aside.

4. Add the soy sauce, bay leaves, carrots, white radish, and bell peppers. Cook for 2 minutes.

5. Add back the liver and pour about 1 cup water. Add the green peas and let them simmer until vegetables are cooked.

6. Turn the heat off and transfer it to a serving dish. Serve with steaming hot rice.

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Bago City
6101

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