Igado and batchoy

Igado is an Ilocano dish made with lomo (pork tenderloin), pig’s heart, lapay (spleen), bato (kidney) and atay (liver) spiced with lots of ginger and garlic, and seasoned with patis (fermeneted fish sauce). I actually hadn’t heard of it until a few months ago when, during a dinner party at a friend’s house, she announced that she had ordered lots of igado. When I asked what it was, she said something like batchoy, but dry. Nice tip. I can cook batchoy with one hand tied. ;-P

casaveneracion.com Igado and batchoy

Batchoy has two meanings in Philippine cuisine. When you go to the market and ask the pork vendor for batchoy, you will get a combination of lomo, lapay, bato and atay. But batchoy also means a soup dish made with this combination of meat.

So, here’s the recipe for igado with some tips on how to tweak it to cook some batchoy.

Ingredients :

1 kilo of batchoy [again, this is a combination of lomo (pork tenderloin), pig's heart, lapay (spleen), bato (kidney) and atay (liver)]
2 thumb-sized pieces of ginger
1 head of garlic
1 whole onion
3 tbsps. of cooking oil
patis

Cooking procedure :

Wash and trim all the meat. The kidney has to be cut open then scraped to get rid of the foul odor (you can ask the meat venor to do this for you). Remove blod clots, especially in the heart. Slice all the meat thinly then cut again to strips about three inches long and half an inch wide (no strict rule on the size–some prefer chopping the meat; I like it this way).

Peel and julienne the ginger. Crush, peel and finely chop the garlic. Peel and thinly slice the onion.

Heat the cooking oil in a skillet. Saute the garlic and ginger until lightly browned. Add the sliced onion and cook unti the onion starts to soften. Add all the meat. Season with patis. Cook over high heat, stirring often, until all the meat is cooked through (usually, ten minutes is enough).

Serve hot.

If you want to cook batchoy instead, pour in about 2 cups of water after adding the meat. Season with patis, bring to a boil, cover and simmer for 10-15 minutes. Turn off the heat and add sili leaves on top. Cover and leave for five minutes. Serve hot.

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Comments

  1. says

    the igado i know is also different. the same meat/offal combi also but cooked exactly like dinuguan without the dugo. may suka din :) batangueno ang nagturo sa kin but not my batangueno mom…

    batchoy, i also know 2 different versions – exactly how u did here (mom/sis knows how to) and another one is la paz batchoy. parehong d ko pa na try lutuin hehehehehe

  2. says

    Igado is an Ilocano dish as far as I know but the regional versions have somehow been adapted to local tastes and preferences.

    Now that mention La Paz Batchoy… naku, been wanting to cook that for the longest time. But every time I buy chicharon for the garnish, the chicharon gets eaten before I get the chance to cook La Paz Batchoy.

  3. ethel says

    yes, igado is an Ilocano dish that i love. its always being served during gatherings in our family. same meat ingredients, plus bell pepper, peas, ground pepper and vinegar. ironically, i learned to cook it when i left Philippines.

    your batchoy is really good.

  4. ingrid_lawyer says

    my family loves igado. however our version is a bit different. we dont use pig’s kidney and the meats are almost minced like bopis. and the secret ingredient is the vinegar made in laoag. sugar cane vinegar is a good substitute with “sukang iloko”. this dish tastes even better after 3days.

  5. al angeles says

    hello connie,
    came across your blog last year when i was looking for a puto/malagkit recipe. really nice blog i added it to my favorites.
    about the igado recipe, my mom, she’s ilocana, i remember she also adds ground black pepper, potato wedges, red bell peppers (opt), peas (opt) and the sukang iloco towards the end of the cooking process. this is one distinct pinoy dish, parallel to adobo, paksiw, batchoy, bopis etc, the good old igado. yummy and tastes better as it ages.

  6. brenda says

    during my first visit in Iloilo, I ordered batchoy in this little carinderia with my officemates. when my order came, I saw a dish with noodles on it. So, I told the waitress that my order is “batchoy”, not “Mami”. then the waitress retorted: “Mao gani ang batchoy! (Yan nga ang batchoy!) So, ok, the batchoy I know is the one cooked like dinuguan with very little dugo and with misua. Just the same, since nandun na yung order, I asked for patis na lang, as what I usually do with soups. Then the bruhang waitress gave me soysauce. So sabi ko na naman, “Miss, sabi ko patis, hindi toyo”. She answered back: “Mam, mao na ang patis dire”, told her I want the fishsauce and she smiled sweetly to me and said:” ahh… Rufina , and told me they have none..

  7. says

    butch of honolulu, im from pangasinan, my dad is pangalatoc/ilocanano & my mom is tagalog, nalilito ako about igado, the tagalogversion they cooked w/ suka & shoyu. the ilokano they cooked w/ ginger & patis. i dont know w/c one is the “tunay na igado” but they both masarap, ano nga ba ate at manang ang totoooh!?

  8. Kulafu says

    what is kinchay po ba in the US? Alam ko in San Pablo my friend cooks batchoy and he puts kinchay in it.. iba talaga ang flavor..masarap!

  9. allan says

    I grew up in Iloilo and Manila speak the Hiligaynon fluently just like I would speak tagalog. But (no offense intended) to say “mao” is very visayan/cebuano/etc not hiligaynon/ilonggo. The waitress must have been from the regions of central visayas?? How sad as well that she serves batchoy without knowing what the difference from mami is! I say, she probably wasnt Ilongga at all.

  10. terry says

    haha.. I was looking for Igado recipe.. nakakain ako niyan d2 sa California.. I really like it! d one with atay un nakain ko at garbanzus un isa pang halo niya..

    love to read your comments guys.. I enjoyed reading it!

    thanks for d recipe!!

  11. cesar says

    there’s a lot of versions of igado… the best for me is, if you put some pork isaw on it, that’s the best!!! try it!!! at makakalimutan nyo pangalan nyo… hehehe!!! nga pala! visayan version ng igado ha!!! but im not a visayan… hehehe!!!

  12. dahl says

    my nanay (a GI) would marinate first the sliced meat – lapay, puso, kidney, etc – with soy sauce, a little sukang iloco, a little salt and chopped garlic and pepper. saute’ the marinated meat. then she adds the marinade, let it boil until it would dry out a bit, then add potatoes and garbanzos and then she’d just let the juice from the meat come out. me and my brod just love it. as we say it in ilocano, ‘naimis daytoy nga masida!”.

    and now that am a mother of 5, i still haven’t the guts to try cooking igado. of course i cook at home, but igado? nah, am afraid my igado won’t stand par with nanay’s. pag-uwi ko sa summer, magpapaturo talaga ako. my bagets would surely love igado.

  13. Jomil Encabo says

    the first time i tried to cooked this, it was a spur of the moment thing. Now I can’t find the recipe i used before… as i can remember, one of the ingredients was pineapple juice. Any comments or thoughts?

  14. geraldine says

    i’m a bicolana and in my family i know also igado as a favorite dish during fiesta. only, we add tomato sauce…and lots of green chilis!ang sarap!try mo …promise!

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