Pork liver recipe

This recipe is the lighter version of Igado, a popular Ilocano dish made with strips of pork and liver slowly stewed in our favorite soy sauce and vinegar concoction. It is similar to adobo but with menudo ingredients.

This dish is a delicious fusion of flavors and textures, where thinly sliced pork liver is quickly stir-fried to tender perfection and infused with a savory and aromatic sauce. With the addition of crisp vegetables, herbs, and spices, each bite offers a delicious blend of sweet, salty, and umami notes. Whether you're a fan of organ meats or eager to explore new tastes, this recipe is a fantastic way to introduce pork liver into your meal rotation.

This Venezuelan Beef Liver and Onions is flavorful and easy to make! Be a culinary adventurer and open your senses to this nutritional powerhouse meal.

This authentic Igado recipe is a delicious mix of pork liver, meat, and other innards plus some select vegetables simmered in a rich and flavorful spiced soy-vinegar blend. It is perfect with steamed rice for lunch or dinner.

Want to cook pork liver so that it tastes really good? Try this recipe with brown gravy made on a base of onion and bacon. A quick half-hour meal that goes great with steamed rice! Just so you know: The recipe comes from the Czech Republic, where pork is very popular. In the past, the Czechs...Read More

This Pork Belly Sisig skips liver and mayo for a lighter, tangy twist on a Filipino classic. Perfect for fall dinners! Save this pin and check out the recipe for a crowd-pleasing autumn meal.

Cook this pork liver stir fry for an affordable and satisfying meal with tender juicy liver cooked with crunchy veggies in a rich brown sauce. {Gluten-Free Adaptable}

Igado is a popular Filipino dish from Ilocos region. Igado is made from strips of pork and pork liver, and other internal organs. This Igado recipe uses pork tenderloin and pork liver with carrots, bell peppers and green peas.

The original and authentic La Paz Batchoy recipe is truly exotic, it has chopped pork liver strips, pork intestines and the noodles are more chewy. What makes it so delicious is the guinamos shrimp paste, crushed chicharon, toasted garlic and the oroma of spring onions all flavors are bursting in one bowl of soup.

Here is a Filipino version on how-to-cook Pork Liver and Onions.