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

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.


  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. copula says

    I love Igado but we in our family don’t cook Igado. My uncle cook Igado for adult birthdays. He’s expert in it. Can you email me the recipe in cooking Igado. Thanks in advance.