How to Make LSD Igado: A Filipino-Inspired Dish
I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
How to cook LSD igado, a Filipino dish.
Dred Cuan
Igado is a popular Ilocano dish made with pork, pork liver, and vegetables. In this version of the recipe, I used LSD instead of the traditional pork and pork liver. LSD is an acronym in the Ilocano dialect:
- Lapayag: ears
- Subsob: snout
- Dila: tongue
These parts of the pig became popular because they are far cheaper than the regular pork cuts.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 40 min | 55 min | 4 servings |
Ingredients
- 300 grams LSD (pig head parts), deboned, cleaned, grilled, sliced
- 1 cup carrot
- 1 cup potato
- 1/2 cup green peas
- 1 small onion onion, sliced
- 2 cloves garlic, sliced
- 1.2 litres water
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 pieces bay leaf
- salt, to taste
- pepper, to taste
- cooking oil, for sauteeing
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Utensils
For Preparation:
- 4 small bowls
- 1 small plate
- measuring cups
- measuring spoons
- chopping board
- knife
For Cooking:
- wok
- cooking spoon
Instructions
- Heat oil in a pan. Saute onion and garlic.
- Add the pig's head meat (LSD). Saute for a few minutes.
- Pour in water. Add oyster sauce, soy sauce, and bay leaf. Cook until almost tender.
- Remove bay leaf. Add potatoes, carrots, and green peas. Cook until all ingredients are tender.
- Season with salt and pepper.
LSD igado.
Dred Cuan
Tips and Techniques
- The longer the bay leaf steeps in the sauce, the stronger its taste.
- Add sliced chilies to make it spicy.
- Adjust the amount of water if needed.
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