Igado, also known as dinaldalem, is a Filipino pork dish with a savory, slightly tangy flavor, made from pork tenderloin combined with pork offal such as liver, lung, kidney, heart and intestines. The meats are cut into thin strips, sautéed with aromatics, then simmered in soy sauce and vinegar and seasoned with bay leaves and black pepper. The dish comes from the Ilocos Region of the Philippines, where it is a staple of Ilocano cuisine typically served as a main course with steamed rice, reflecting the Ilocano tradition of using all parts of the animal. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Connections
In the Other Atlases
- Also in Geography Atlas: Philippines, originated there.
Sources
1. Igado (Wikipedia)
https://en.wikipedia.org/wiki/Igado (dietary-suitability)
Igado also known as dinaldalem is a Filipino pork dish characterized by its savory and slightly tangy flavor and is typically prepared using pork tenderloin combined with pork offal, such as liver, lung, kidney, heart, and intestines.
- Uses Ingredient: Vinegar, Infobox main_ingredient field: Pork tenderloin, pork offal ([[Liver (food)|liver]], lung, kidney, heart, intestines), [[soy sauce]], [[vinegar]]
- Uses Ingredient: Soy Sauce, Infobox main_ingredient field: Pork tenderloin, pork offal ([[Liver (food)|liver]], lung, kidney, heart, intestines), [[soy sauce]], [[vinegar]]
- Uses Ingredient: Liver, Infobox main_ingredient field: Pork tenderloin, pork offal ([[Liver (food)|liver]], lung, kidney, heart, intestines), [[soy sauce]], [[vinegar]]
View the Source2. Igado (Wikidata)
P495 (country of origin): PhilippinesQuote, P495 (country of origin): Philippines
Philippines
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.