Low Fat Igado

Discover a healthier twist on a classic Filipino dish with this Low Fat Igado recipe! Made with lean pork shoulder and just a touch of heart-healthy canola oil, this flavorful Ilocano favorite is packed with protein and vibrant veggies like green bell peppers, carrots, and green peas. The umami-rich sauce, infused with low-sodium soy sauce, tangy vinegar, and aromatic bay leaves, ensures a guilt-free indulgence without sacrificing traditional flavors. Perfectly tender and simmered to perfection, this dish pairs beautifully with steamed rice for a wholesome, satisfying meal. With only 1 tablespoon of oil and a focus on minimizing fats, Low Fat Igado is the ultimate crowd-pleaser for health-conscious foodies craving an authentic taste of Filipino cuisine!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams lean pork shoulder
• 200 grams pork liver
• 1 tablespoon canola oil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 medium green bell pepper, sliced
• 1 medium carrot, julienned
• 1 cup green peas
• 0.25 cup soy sauce, low sodium
• 0.25 cup vinegar
• 2 cups water
• 2 bay leaves
• 0.5 teaspoon black pepper, ground
• 0.5 teaspoon salt

Directions

Step 1

Begin by slicing the lean pork shoulder into thin strips, about the size of matchsticks. Do the same with the pork liver. Set aside.

Step 2

Heat the canola oil in a large pot over medium heat. Once hot, add the minced garlic and sauté until golden brown and aromatic, about 1 minute.

Step 3

Add the chopped onion and cook until transparent, about 2 minutes.

Step 4

Increase the heat to medium-high and add the sliced pork shoulder to the pot. Stir-fry until the pork is no longer pink, approximately 5 minutes.

Step 5

Add the pork liver to the pot and continue cooking for another 3-4 minutes until the liver has browned.

Step 6

Pour in the low sodium soy sauce and vinegar. Do not stir. Allow it to simmer for about 3 minutes.

Step 7

Add water, bay leaves, black pepper, and salt. Stir the mixture and bring it to a boil.

Step 8

Once boiling, reduce the heat to low and let it simmer for about 20 minutes, covered, until the pork becomes tender.

Step 9

After 20 minutes, add the green bell pepper, carrot, and green peas. Stir to combine and cover. Cook for an additional 10 minutes.

Step 10

Remove the bay leaves before serving. Adjust the seasoning with additional salt and pepper if needed.

Step 11

Serve hot with steamed rice or your preferred side dish.

Nutrition Facts

Serving size	(1755.5g)

Amount per serving	% Daily Value*
Calories	1814.1

Total Fat 93.5g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 3.8g
Cholesterol 977mg	0%
Sodium 3667.6mg	0%
Total Carbohydrate 59.2g	0%
Dietary Fiber 14.5g	0%
Total Sugars 18.6g
Protein 179.0g	0%

Vitamin D 98IU	0%
Calcium 225.4mg	0%
Iron 55.0mg	0%
Potassium 3875.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 39.9%

Carbs: 13.2%