Paleo Igado

Experience the rich and savory flavors of *Paleo Igado*, a healthier spin on the classic Filipino dish. This hearty recipe combines tender strips of pork tenderloin and pork liver with vibrant vegetables like red bell peppers, green peas, and julienned carrots, all simmered in a flavorful blend of coconut aminos, apple cider vinegar, and aromatic bay leaves. Perfect for a paleo-friendly lifestyle, this dish swaps traditional soy sauce for coconut aminos and uses nutrient-rich coconut oil for sautéing, keeping it wholesome without sacrificing taste. Ready in just an hour, this comforting, protein-packed meal pairs beautifully with cauliflower rice or your favorite paleo-friendly side—ideal for family dinners or meal prepping. Taste the essence of Filipino cuisine while staying true to your paleo goals!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams pork tenderloin, sliced thinly
• 250 grams pork liver, sliced thinly
• 2 tablespoons coconut oil
• 1 medium red onion, sliced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced into strips
• 150 grams green peas
• 1 carrot, julienned
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 3 tablespoons coconut aminos
• 2 tablespoons apple cider vinegar
• 1 cup water
• 2 bay leaves

Directions

Step 1

Prepare all the ingredients by slicing the pork tenderloin and pork liver into thin strips, mincing the garlic, and julienning the carrots.

Step 2

Heat the coconut oil in a large pan over medium heat. Add the minced garlic and sliced red onion, sautéing until fragrant and soft.

Step 3

Add the sliced pork tenderloin to the pan and cook until it is browned on all sides, about 5 minutes.

Step 4

Incorporate the pork liver into the pan and cook for another 5 minutes, ensuring both meats are nicely browned.

Step 5

Toss in the red bell pepper strips, julienned carrot, and green peas, stirring well to combine with the meats.

Step 6

Season with freshly ground black pepper and sea salt, stirring to evenly distribute the seasoning.

Step 7

Pour in the coconut aminos and apple cider vinegar. Stir and cook for about 3 minutes, allowing the flavors to meld.

Step 8

Add the bay leaves and 1 cup of water. Stir well, reduce the heat to low, and cover the pan.

Step 9

Let the mixture simmer for approximately 20 minutes, stirring occasionally, until the pork is tender and the sauce has slightly thickened.

Step 10

Taste and adjust seasoning if needed. Remove bay leaves before serving.

Step 11

Serve hot with cauliflower rice or any Paleo-friendly side dish of your choice.

Nutrition Facts

Serving size	(1572.2g)

Amount per serving	% Daily Value*
Calories	1695.3

Total Fat 58.3g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1189.7mg	0%
Sodium 3685.0mg	0%
Total Carbohydrate 72.1g	0%
Dietary Fiber 16.3g	0%
Total Sugars 31.4g
Protein 208.4g	0%

Vitamin D 41.2IU	0%
Calcium 200.4mg	0%
Iron 66.0mg	0%
Potassium 3716.7mg	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: 31.9%

Protein: 50.6%

Carbs: 17.5%