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Hot and Spicy Igado

Olive
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Ingredients
  

  • 1/2 K PORK SHOULDER PART CUT INTO SMALL CUBES
  • 1/4 K PORK LIVER CUT THE INTO SMALL CUBES
  • 1 LARGE RED ONION MINCED
  • GINGER ROOT CRUSHED AND SLICE THINLY INTO STRIPS
  • GREEN / FINGER CHILI PEPPERS SLICED THINLY
  • 1-2 RED BELLPEPPERS SLICE INTO STRIPS
  • BLACK GROUND PEPPER
  • SALT
  • PATIS FISH SAUCE
  • 1/2 CUP WHITE VINEGAR
  • COOKING OIL
  • 1/2 CUP WATER

Instructions
 

  • HEAT SOME OIL (1-2 TBSPS) IN A BIG PAN OR MEDIUM-SIZED SAUCEPAN. SAUTE MINCED ONION, ADD THE PORK, COOK UNTIL NO LONGER PINK, THEN ADD THE LIVER, SEASON WITH A LITTLE SALT AND LOTS OF GROUND PEPPER; COOK UNTIL BROWN THEN ADD THE GINGER, COOK FOR ABOUT A MINUTE THEN ADD VINEGAR, DON’T STIR, BRING TO A BOIL THEN ADD GREEN CHILLI PEPPERS AND RED BELLPEPPERS, 1/2 CUP WATER AND SEASON WITH PATIS. STIR AND BRING TO A BOIL; COVER THE PAN, LOWER THE HEAT AND SIMMER FOR ABOUT 30 MINUTES, OR UNTIL 3/4 OF THE LIQUID HAS EVAPORATED. TASTE IT, ADJUST SEASONING IF NECESSARY. TURN OFF HEAT. SERVE WITH STEAMED RICE. YUMM!
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