Igado — Philippines

Igado also known as dinaldalem is a Filipino pork dish characterized by its savory and slightly tangy flavor and is typically prepared using pork tenderloin combined with pork offal, such as liver, lung, kidney, heart, and intestines. The meat and innards are cut into thin strips, sautéed with garlic and onions, and simmered in a mixture of soy sauce and vinegar, often seasoned with bay leaves and black pepper. The dish originated in the Ilocos Region of the Philippines and is commonly served as a main dish accompanied by steamed rice, where it is regarded as a staple of Ilocano cuisine. Variations of igado exist across households, with some versions incorporating vegetables such as bell peppers, green peas, potatoes, or carrots. The dish is often compared to the Filipino stew menudo; however, unlike menudo, igado typically uses soy sauce, fish sauce (patis), and vinegar rather than tomato sauce. Igado was reportedly a favorite dish of Elpidio Quirino, the sixth president of the Philippines, who was of Ilocano descent. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q12964893) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.