Philippines
Igado
A Filipino pork dish from the Ilocos Region, made with tenderloin and offal such as liver, lung, kidney, heart, and intestines, simmered in soy sauce and vinegar and served with steamed rice.
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About this dish
The meat and innards are cut into thin strips, sautéed with garlic and onions, and simmered in a mixture of soy sauce and vinegar, often seasoned with bay leaves and black pepper. The dish originated in the Ilocos Region of the Philippines and is commonly served as a main dish accompanied by steamed rice, where it is regarded as a staple of Ilocano cuisine.