Since I migrated, I never detached from the kitchen wonders I have developed and learned from my parents back in the Philippines. Knowing that food plays a very vital role in a person’s culture, it was important for me to keep and treasure dishes I know how to cook and share it with the community (the US) I am with now. It is also an ethical fashion for me to introduce the Philippine culture.
If you have heard of Adobo (probably one of the most popular Filipino dishes among the western people), I will not talk about that. This is about THAT other dish, which is equally delectable and famous in my homeland called Igado.
[bctt tweet=”Which dish do you prefer; Adobo or Igado?” username=”wonderpinays”]
There is no better way of explaining what Igado is but to say what the ingredients are of this exceptional viand. Igado is basically pork belly and pork liver based. Garlic, onion, bay leaves, black pepper, vinegar, soy sauce, bell pepper, green peas, and salt are spices for taste. Some versions may include pig’s internal organs like the kidney, heart, and intestines. This dish will not be Igado if it does not have the primary ingredient, which is the pork liver. Just by looking at the ingredients, it would tell you that this dish is of protein benefit.
Read along the next part to know a little about the benefits of the liver when consumed appropriately and in proper amounts.
Health Benefits of Liver in Igado