Kilawin (Kapampangan) or Igado (Ilocano) is now being served at PPG.
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Kilawin (Kapampangan) or Igado (Ilocano) is now being served at PPG.
Who said it can’t be edible? That’s why the Filipino created the Kilawin or Igado made from the innards of the pig, liver heart and such. I don’t know the difference between the two but I know the Kapampangan version seems to be more simple with the emphasis on liver.
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Ingredients:
1 k. pork belly, diced |
msg (optional) 2 bay leaves 1/2 med. onion, chopped 1/2 cup water optional |
Directions:
- Mix together the raw pork belly, liver, vinegar, garlic, salt, pepper and vetsin.
- Marinate for about 30 minutes or more.
- Sauté garlic and the onion, and then add the marinated mixture.
- Let boil for about 10 minutes until fat comes out from the pork.
- Add 1/2 cup water if necessary.
- Simmer until pork is tender.
- Total cooking time is about 50 mins.
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The way we cook Igado in San Vicente, Ilocos Sur, we put more liver than the pork shoulder (the cut I used). Borrowing from your recipe, I would use 1 kilo of liver and 1/4 kilo of pork shoulder. All of your ingredients are okay but I add 1/3 of soy sauce (again based from your recipe). I also add green peas and red (not green) bell pepper to make the taste better.
We do not dice the liver and pork but slice them. The bell pepper is sliced julienne style 1-2 cm.
Try this for your family and if you think it is okay for your restaurant, then go for it.
I would be happy if you can e-mail me back the result of Igado, Ilocano style. Thanks
Comment by Marnie December 3, 2009 @ 11:53 pm