Igado – Pork and Calf Liver Cooked in Vinegar and Soy Sauce

Igado pork and calf liver cooked in vinegar and soy sauce

Igado consists of pork and liver cut into small bite size pieces and simmered in vinegar and soy sauce. The ingredients create a flavorful dish that’s earthy, tangy and slightly sweet.  



For liver marinade


For marinating the liver

  1. Cut liver into strips or bite size pieces and place in a bowl
  2. Add 1 tbsp vinegar and 1/2 tbsp soy sauce
  3. Mix gently and set aside

For cooking Igado:

  1. Heat oil in skillet on medium heat
  2. Add garlic and onions and sauté until onions are translucent
  3. Add carrots, bell pepper, and bay leaves and sauté for 3 minutes
  4. Add pork, mix occasionally until all sides are brown and juices of meat come out form meat
  5. Add salt and pepper
  6. Add vinegar and soy sauce, reduce heat to medium low
  7. Simmer uncovered for 20 minutes, mixing occasionally
  8. Add green peas, mix and cover for 10 minutes
  9. Add liver and cook for 10 minutes, mixing occasionally


The liver, when overcooked, is tough and chewy. This is why liver is added last to the cooking process. Marinating the liver in a little vinegar and soy sauce is optional but helps in reducing it’s gamey flavor. Adjust the vinegar according to taste.