As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
What Is Higadillo?
Higadillo comes from the Spanish word higado, which means liver. Higadillo is a Filipino liver dish that was one of my childhood favorites.
In the United States, liver is typically sauteed with onions. In the Philippines, it's sauteed with garlic and onions, and then it's simmered in soy sauce and vinegar (similar to Filipino adobo dishes). There are many variations of higadillo; you can add other ingredients if you wish. I hope you enjoy this dish as much as I do.
|Prep time||Cook time||Ready in||Yields|
- 1 pound pork liver, sliced into strips
- 1 pound pork loin, sliced into strips
- 5 cloves garlic, chopped
- 1 large onion, chopped
- 1/2 cup Datu Puti soy sauce, available at Asian stores
- 1/2 cup Datu Puti white cane vinegar, available at Asian stores
- 1/4 cup brown sugar
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Heat oil in a pan over medium heat.
- Saute the garlic and onions until onions are translucent.
- Add the pork and liver. Saute for about 5 minutes.
- Combine the soy sauce, vinegar, and sugar in a small bowl. Pour it into the pan with the pork and liver. Lower the heat and simmer for about 25 minutes, or until pork and liver are tender.
- Season with salt and pepper to suit your taste.
- Add vegetables such as peas, bell peppers, tomatoes, etc.
- Add white sugar instead of brown sugar.
- Use beef liver instead of pork liver.
- Omit the pork and just use liver in this recipe.
- Season at the end with fish sauce instead of salt.
- Add chili peppers for a spicier dish.