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.
|Prep time||Cook time||Ready in||Yields|
- 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
- 4 small bowls
- 1 small plate
- measuring cups
- measuring spoons
- chopping board
- cooking spoon
- 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.
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
Travel Chef (author) from Manila on June 06, 2019:
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.