My clan loves to eat. Our clan traces its roots from a town called Piat, in Cagayan Valley. Piat is a town most popular for the relic of Our Blessed Mother, Our Lady of Piat, which attracts thousands of pilgrims, especially during her feast every July.
Unknown to many people, Piat — and the province of Cagayan — are home to many delicious Ilocano recipes. A number of them have been cooked by our clan for ages.
Just last week, we had a family get together, and I got to see Lola Entay, my dad’s mom. At 85 years old, she’s as kind, caring, and witty as ever. She helped take care of me when I was born. And as her first grandson, I would often think of myself as her favorite grandson. Hehehe. During dinner, she approached me, gave me a folded sheet of paper — a handwritten note — and told me to read the note at home. Before I would wonder — or worry — she told me that the note contains a recipe she’d like to learn.
It turned to be the family’s recipe for Igado, which has been with us for at least three generations. And now, she’s passing it to me. Igado (pronounced as ee-gah-doh) is an Ilocano dish. It’s pork and liver stew, and it’s very tasty.
I have yet to cook this dish, but I am now publishing it for posterity, and to preserve the recipe, with the hope that it gets passed down further to future generations. Or at least, to other cousins of my generation. I do look forward to cooking this soon, and to cooking this with Lola Entay, who has graciously volunteered to teach me one afternoon, one of these days. I’m publishing her recipe in verbatim with a few of my own notes. I’ll post an update once I am able to make this. I hope you too can make this, and enjoy it as much as our clan enjoys it during every get together.
- 1 whole pork liver (note: this would be about half a kilo)
- 1 kilo of pork meat (Note: This would be pork loin with fat and skin. If you’re in the Philippines, you can simply ask your butcher to cut the pork Igado style. If your butcher isn’t familiar with Igado, ask him to cut the pork into 1 or 1.5 cm dices, dicing the pork into strips a little bit thicker than those of French fries)
- 1 clove garlic
- 1 big onion
- Ground pepper
- 2 bay leaves (Laurel leaves)
- 1/2 cup vinegar
- 1/2 cup soy sauce
Thanks for posting Ralph. My sis in law’s mom came to visit a few months ago and made this. Been craving for this but I forgot to ask for the recipe. I will try this for sure
You’re welcome! An aunt of mine suggested adding green peas and bell pepper to make the dish even more delicious 🙂
Thank you for sharing this recipe! Would really like to try this soon. Yeah I’ve seen green peas and bell peppers in some recipes. Good read! Will try this next week. Thanks again!
You’re welcome, Mike! 🙂 Hope it goes well. My Lola Entay would be happy to know that her recipes are being cooked 🙂
thanks for sharing this igado recipe ralph. I’d like to give it a try..
You’re welcome, Migz! Thanks for visiting the blog and I hope you enjoy making the recipe! 🙂 Cheers!
Thanks Ralph for posting the recipe, been eating this kind of dish for a long time but i didn’t bother to ask how is it being cooked, now that i have a family to feed and they were asking for new foods then its time to search for recipes and i saw your blog/post.
Thanks for the comment! 🙂 Enjoy making the recipe 🙂
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Just tried it for lunch and my family loved it. Thanks a lot!
I loved to cook,thank you for sharing ur recipe.
Thanks so much, Heidi 🙂
It’s Pacquiao fight tonight, and it’s family potluck. My family ask me to cook your Lola Entay’s egado recipe again n again.By the way my family is from Enrile Cagayan. Thanks for sharing this yummy recipe! MABBALAT from Vancouver Canada
Hi, Josie! So happy your family likes my late Lola’s recipe. She would be happy to know that your family enjoyed it. God bless!
Just wondering is it really a cup of oil that I need to cook with
Hi, Anne. Please feel free to reduce the oil. It would depend on how big your pot is. My suggestion is to start small. The objective is to just cook the meat. Unfortunately, I never got to ask my Lola why the oil is an entire cup. Health-wise, it’s always better to less oil, rather than more. 🙂