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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.

How to cook LSD igado, a Filipino dish.

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 timeCook timeReady inYields

15 min

40 min

55 min

4 servings


  • 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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For Preparation:

  • 4 small bowls
  • 1 small plate
  • measuring cups
  • measuring spoons
  • chopping board
  • knife

For Cooking:

  • wok
  • cooking spoon


  1. Heat oil in a pan. Saute onion and garlic.
  2. Add the pig's head meat (LSD). Saute for a few minutes.
  3. Pour in water. Add oyster sauce, soy sauce, and bay leaf. Cook until almost tender.
  4. Remove bay leaf. Add potatoes, carrots, and green peas. Cook until all ingredients are tender.
  5. Season with salt and pepper.
LSD igado.

LSD igado.

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.

© 2019 Travel Chef

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