Pork Igado

(pic:ctto)

Ingredients

2 lbs. pork tenderloin sliced into 2 inch strips
1/2 lb pig's liver
1/2 lb pig's kidney

1/2 lb pig's heart

1/2 lb pig's small intestine(cleaned)
1 1/2 cups green pea
1 piece carrot cut into strips
1 tablespoon garlic minced
1 piece onion diced
1 piece red bell pepper cut into strips
3 pieces dried bay leaves
6 tablespoons soy sauce
5 tablespoons vinegar
1 1/4 cup water
2 tablespoons cooking oil
Salt and pepper to taste



Cooking Instructions

1. Heat the cooking pot and pour-in the cooking oil. When the oil is hot enough, sauté the garlic and onions.

2. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown. Pour-in the soy sauce and water then simmer until the pork is tender.

3. Add the pig's intestine. Add the pig’s kidney and heart dried bay leaves, salt, vinegar and pepper and cook for 10 to 15 minutes.

4. Add the pig’s liver and then simmer for another 10 minutes.

5. Put-in the carrots and simmer for 3 minutes. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.