Pro Tips
**Chef's Tips & Troubleshooting:**
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- For ground beef, break it apart early and cook until the liquid evaporates for a dry, flavorful base.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
Cooking Tips
Slice beef against the grain for the most tender bite every time. Look for the long muscle fibers and cut perpendicular to them. For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin. True to Ilocano tradition, this Igado pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Igado
Stewed pork, liver, and kidney with green peas and bell pepper. This popular Filipino recipe is a must try.
Instructions
- Boil the kidney with 4 thumbs of ginger for at least 30 minutes. Let it cool down and slice into 2-inch strips. Set aside.
- Bring to a simmer 2 tablespoons of cooking oil in a pan. Sauté the pork liver for 2 minutes. Remove from the pan and set aside.
- Pour the remaining oil in the pan. Once hot, sauté garlic and onion until the latter softens.
- Add the pork kidney. Cook for 1 minute.
- Add the pork tenderloin. Sauté until the outer layer turns light brown.
- Pour the soy sauce and vinegar into the pan. Let the liquid boil. Stir.
- Incorporate the laurel leaves and pour water. Let boil. Reduce the heat between low to medium setting. Continue cooking for 40 minutes.
- Mix in Knorr Pork Cube. Cook for 8 minutes.
- Mix in the liver back into the pan. Stir and continue cooking for 3 minutes.
- Put the bell pepper, carrot, and green peas.
- Season with salt and ground black pepper. Cook for 2 minutes.Transfer to a serving bowl. Serve hot with rice.
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Pro Tips & Troubleshooting
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- For ground beef, break it apart early and cook until the liquid evaporates for a dry, flavorful base.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
Cooking Tips
For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
True to Ilocano tradition, this Igado pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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