Igado

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/