Archive | offal

Igado (Filipino Pork Meat and Liver Stew)

Is it really February? Last Monday I thought it was Friday. Time is warped; I could be talking to you from 2010 and I’ll be conscious of the correct year in 5, 4, 3, 2, 1… But you do understand what I mean, right? Time zoomed forward.

A couple of weeks ago my ol’ friend visited Vancouver. We go back as far as our Geology freshmen days in 1995. It’s been a good 8 or 9 years since we last saw each other when we were fresh graduates and newly-licensed professionals. Now, we are old(er), relocated in North America, and cook and share recipes. I gave him the recipe for Food For The Gods, and he taught me how to make this Filipino dish called “Igado” (pronounced as ee-ga-DOH, as if you’re saying fa-la-LAH).

Igado is a regional Filipino delicacy with fatty pork loin meat and pork liver cooked with red bell pepper and peas, in a salty-sour sauce. I love this dish but never had the gumption to make it until my friend indulged me with their family’s Ilocano recipe. The Ilocanos are people from the northern part of the Philippines. In my home country, different regions have different traditional dishes with distinct tastes, but there’s one common characteristic about Filipino dishes — they try to make as much use of what’s available from the ingredients. Call it the Third-World Factor, not Fodder For Fear Factor. Take igado, for example, instead of throwing out the skin with fat, it is cubed and fried until crispy; and except for the excess oil, the whole pork loin is used.

Check out the crispy browned fat with skin:

I know it sounds absolutely horrible and will send nutritionists and dietitians screaming out the door, but these are SO good to eat even on their own [disclaimer: Enjoy at your own risk. Don't even think about eating the fried fat if you have heart, high blood, cholesterol or other health-related problems]. It’s used to flavor a lot of dishes, including boiled green mung beans. Eat in moderation, I always say.

Igado is an excellent make-head viand, just like Adobo. It tastes even better the day after, just make sure to keep it cold in the fridge and re-heat before serving. If you’re not into offal, you can skip the liver, but it wouldn’t taste the same. Perhaps you’ve been on the fence about finally trying liver and you’re just waiting for the recipe, consider making this.

Download print-ready PDF recipe for Igado (Filipino Pork Meat and Liver Stew)

The following recipe is not according to my friend’s specifications because he just estimated the amounts in his head when he made it. I took it upon myself, in the spirit of accuracy (whatever excuse I can make to cook this!), to re-create the dish while measuring everything for you and for our future reference. Enjoy! Continue Reading

Posted in Asian dish, Filipino dishes, make-ahead, offal, original Gourmeted recipe22 Comments

Teddy’s Weekly Roundup: March 2 to March 8

Things are busy here as it’s tax season, and with mommy and daddy filing their taxes for personal and their respective businesses, posting is a wee bit slower than usual. They’ve also been going out to see friends, which is always a good thing. The cocoa brownies weren’t posted as anticipated– our sincere apologies for those who are waiting.

Last week’s fares here at Gourmeted are:

Things we loved from neighboring food sites:

What’s up this week? Take a peek:

  • Review of Sauce restaurant
  • Part II of How We Take Food Photos: The Grey Card
  • Ultimate Cinnamon Rolls

That’s it for now. Have a great week everyone. And happy eating!

Posted in appetizer, Asian dish, baking, beef, breakfast, chocolate, cookies, dailies, dessert, Filipino dishes, kitchen tools and gadgets, offal, original Gourmeted recipe, photography2 Comments

Lengua Estofada (Braised Beef Tongue)

I’ve loved Lengua Estofada since I was a child. My grandmother and mother make really good ones. In fact, I called my mom last week to ask her how she makes them. I just smiled and nodded while listening, asking myself — What have I gotten into?

Let me explain. When I bought half a tongue, if I hadn’t known how good Lengua Estofada was, I would’ve backed out. I’ve neither cooked it before nor watched how it’s prepared, and coming face to face with this offal made my stomach turn.


It looks harmless and yummy!

I’ve witnessed pig, chicken, and cows killed for food. I eat fish eyes, fish eggs in the fish, and balut (it was one of the food challenges on Fear Factor). I’ve seen my fair share of ‘gross’, for lack of a better word, that’s why I didn’t foresee a squeamish self at the sight of beef tongue…but there you go. Cleaning and cooking it was another story. I won’t get there for the sake of some of you. I did not take step-by-step photos either, for the same reason.

This isn’t for the faint of heart, dear readers, but if you’re feeling adventurous you’ll be rewarded with something so delicious! I sure hope I didn’t deter you from making this beloved Filipino delicacy:

Lengua Estofado (Braised Beef Tongue)

The ingredients really came together. The tomato-based sauce added a boost of flavor to the meats. I cooked some beef meat with it, as you can see above, so that Dan will have something in case he didn’t like the tongue. He’s never had it before and I wasn’t about to force him to do so. [He did try a couple of slices and I'm so proud of him!] Traditionally, this dish has chunks of tomatoes and carrots, but for my version, I fried potato slices and took the carrots out altogether. Dan said the fried potato was perfect in this dish and was a nice contrast of texture with the tender meats.

Here’s the recipe: Continue Reading

Posted in beef, Filipino dishes, offal, original Gourmeted recipe, vegetables36 Comments