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.

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

Some of the ingredients for the Igado.

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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

Utensils

For Preparation:

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

For Cooking:

• wok
• cooking spoon

Instructions

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.

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

Comments

Travel Chef (author) from Manila on June 06, 2019:

Hi Liz,

I am not sure if pig's mask is available at the market. Cause in here, it's usually sold separately.

Liz Westwood from UK on June 03, 2019:

Another tasty and interesting dish. I will have to check out where I can find these ingredients.