Igado or Pork Liver Stew is originated from the northern part of Luzon but is widely enjoyed in all parts of the country. Marinate pork strips in soy sauce, then fried in medium heat in oil with minced onion, garlic, vinegar. Then add bay leaves, pork liver strips, green peace, carrots, bell pepper and season with salt and pepper. The lean pork, liver, green peas and bell pepper combination makes this dish one of the best toppers for hot steaming rice. Yum!

written recipe at https://yummykitchentv.com/igado/

INGREDIENTS
1/2 kilo pork (cut into strips)
1/4 pork liver (cut into strips)
1 onion (minced)
4 cloves of garlic (minced)
1 bell pepper (cut into strips)
1 carrot (cut into strips)
1/2 cup of soy sauce
1/4 cup of vinegar
4 pieces dried bay leaves
1 can green peas
Salt and pepper to taste