Pork Igado Recipe
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
41.4g
Energy (kJ)
3655kJ
Energy (kcal)
874kcal
Carbohydrate incl. fibre (g)
10.9g
Carbohydrate excl. fibre (g)
9.6g
Sugar (g)
2.9g
Fibre (g)
1.3g
Fat (g)
73.3g
Saturated fat (g)
24.9g
Unsaturated fat (g)
42.9g
Monounsaturated fat (g)
34.4g
Polyunsaturated fat (g)
8.5g
Trans fat (g)
0.0g
Cholesterol (mg)
460mg
Sodium (mg)
1973mg
Salt (g)
4.93g
Vitamin A (IU)
27466IU
Vitamin C (mg)
112.3mg
Calcium (mg)
44mg
Iron (mg)
30.77mg
Potassium (mg)
857mg
Total
165.4g
14622kJ
3495kcal
43.5g
38.5g
11.6g
5.0g
293.2g
99.7g
171.5g
137.4g
34.0g
0.0g
1840mg
7891mg
19.72g
109862IU
449.0mg
176mg
123.08mg
3430mg
- 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