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Pork Igado Recipe

Pork Igado Recipe

This version of Igado, which originated from the Ilocos Region, uses Knorr Pork Cube and Knorr Liquid Seasoning in the stew. It consists of pork belly, liver, vinegar, soy sauce and chilli. Serve it as an appetizer or as a main meal in your next family dinner.
  • Cook

  • Difficulty

  • Prep

  • Serves



  • 1/2 kilo pork liver cut into strips (1 pork liver is at least 1/2 kilos)
  • 1/2 kilo pork belly (liempo) (ask your butcher to cut your pork belly to 1” strips)
  • 1/2 cup of sukang Iloco (or you can use cane vinegar)
  • 3 cloves garlic, minced
  • 2 tbsp cooking oil
  • 1 whole white onion, peeled and minced
  • 2/3 cup finger chili
  • 1/2 cup soy sauce
  • 1/2 Knorr Pork Cube
  • 1 cup water
  • 2 pcs. bay leaf
  • 1 ½ tbsp red chili pepper (siling labuyo) (optional)
  • Knorr Liquid Seasoning
  • salt and pepper, to taste

Let's Get Cooking

  • 1 Begin by grabbing a pan and making it nice and hot over medium high heat. Pour some oil and throw in the garlic and onion and cook them until the garlic is slightly brown in color and onions are translucent.
  • 2 Gently place the pork belly and liver in and stir-fry for at least 5 minutes.
  • 3 Pour 1 cup water then add 1/2 Knorr Pork Cubes, sukang Iloco and soy sauce together with bay leaf and simmer until meats are tender.
  • 4 For that punch of flavour, drop in the finger chilli and red chilli pepper in. With a sprinkle of Knorr Liquid Seasoning, salt and pepper, this dish is finally complete!
  • 5 Taste it and be satisfied with the delicious goodness of Pork Igado. It’s a totally filling meal that your family will surely enjoy!