Pork Igado
AJI-NO-MOTO® Umami SeasoningIngredients
- 1/2 kilo (500g) Pork tenderloin, strips
- 1 Tbsp. (10g) Garlic, minced
- 1/8 tsp. (0.5g) Black pepper, ground
- 1/4 cup (62.5ml) Vinegar
- 1/8 cup (30ml) Soy sauce
- 1/4 kilo (250g) Pork liver, strips
- 2 Tbsps. (30ml) Cooking oil
- 1/4 cup (25g) Onion, sliced
- 1 1/2 cups (375ml) Water
- 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
- 1/4 cup (25g) Red bell pepper, strips
- 1/3 cup (40g) Carrot, strips
- 1/3 cup (40g) Potato, strips
Procedure
- MARINATE. In a bowl, put pork then add half of the garlic, ground black pepper, vinegar and soy sauce. On a separate bowl, put liver and add 1 tablespoon vinegar. Marinate both pork and liver for at least 30 minutes.
- SAUTÉ. In hot pan, heat oil then sauté onion and the remaining garlic until fragrant.
- BOIL. Add the marinated pork and its marinade and water, let it boil until meat is tender. Let the sauce reduce until the natural fat of pork has started to render.
- SIMMER. Discard the vinegar used to marinate the liver. Add liver into the pan and simmer for 5 minutes. Then add carrots and potato then cook until soft for about 5 minutes then add bell pepper.
- SEASON. Add AJI-NO-MOTO®, mix well.
- SERVE. Transfer to a serving bowl and serve.
Cooking Tips
You may also use calamansi juice in marinating the pork and liver.
Cooking Time: 30 minutes
Preparation: 30 minutes
Servings:
5
Serving size: 3/4 cup (142g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
377.7
Carbohydrates (g)
8.1
Proteins (g)
26.6
Fat (g)
26.4
Dietary Fiber (g)
2.8
Calcium (mg)
37.3
Iron (mg)
10.9
Sodium (mg)
352.7
Good to Know Nutrition Facts
Liver is an excellent source of Iron which is needed in fighting against fatigue, weakness, and brain fog. *16% sodium reduced vs. regular recipe