Igado Recipe Ingredients 2 lbs.

pork tenderloin, sliced into 2 inch strips 1/2 lb pigs liver 1/2 lb pigs kidney 1 1/2 cups green pea 1 medium-sized carrot, cut into strips 1 tablespoon garlic, minced 1 medium-sized onion, diced 1 large red bell pepper, cut into strips 3 pieces dried bay leaves 6 tablespoons soy sauce 5 tablespoons vinegar 1 1/4 cup water 2 tablespoons cooking oil Salt and pepper to taste Cooking oil

Tomato Ginger Cooking Procedure Heat the cooking pot and pour-in the cooking oil. When the oil is hot enough, saut the garlic and onions. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown. Pour-in the soy sauce and water then simmer until the pork is tender. Add the pigs kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes. Add the pigs liver and vinegar then simmer for another 10 minutes. Put-in the carrots and simmer for 3 minutes. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce. Transfer to a serving plate then serve.