Name: Igado Like You’ve Never Tasted Before – Chef Buboy’s Method 🍋🐖
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Pork shoulder (pigue), sliced into strips; Pork liver, sliced into strips; Calamansi juice; Soy sauce; Sweet peas; Potato, peeled and cubed; Carrot, diced; Garlic, minced; Onion, chopped; Tomatoes, chopped; Bell pepper, sliced; Ginger, grated; Vinegar; Magic Sarap (optional); Bay leaves; Knorr seasoning; Annatto (atsuete) seeds in warm water; Water; Salt and pepper

Chef Camille Colmenares’s first-time experience cooking Igado using Chef Buboy’s recipe—marinated pork and liver in calamansi-soy sauce, fried veggies, and a tangy balance of vinegar, ginger, and achuete. A dish that turned skeptics into fans!

Igado Like You’ve Never Tasted Before – Chef Buboy’s Method 🍋🐖

If you’ve ever wrinkled your nose at the thought of Igado—the classic Ilocano pork and liver stew—you’re not alone. Many Filipinos grew up finding it too strong, too bitter, or simply overshadowed by other fiesta staples. But Chef Buboy’s take completely flips that perception. This recipe, which I tried cooking for the first time, transformed Igado from a dish I avoided into one I now crave. 🤯

What Makes This Igado Special?

Unlike the usual karinderia-style version, Chef Buboy’s Igado recipe starts with a bright, zesty calamansi-soy marinade for both pork shoulder and pork liver—marinated separately to keep the liver from turning bitter. The pork is browned until its fat renders, then simmered with tomatoes, garlic, and onions, creating a deep, savory base. 🌶️🍅

Vegetables like carrots, potatoes, and peas (fried first for extra flavor) bring balance and sweetness, while ginger and vinegar cut through the richness. Finally, a splash of atsuete (annatto) water gives the stew its signature golden hue, while an extra squeeze of calamansi at the end delivers that bright Ilocano tang.

A Dish That Divides, Then Unites

Igado has always sparked debate across provinces—some insist on keeping it simple with just peas and bell peppers, while others (like Chef Buboy’s style) load it with fried vegetables for more body. Whatever version you’re used to, this recipe manages to bridge tradition and creativity, producing a dish that feels both authentic and exciting.

Even my family, who admitted they weren’t Igado fans, loved this version. “Surprisingly delicious!” was the verdict at the dinner table. 🍽️✨

Cooking Tips for Success

Marinate separately: Always keep the pork and liver in separate marinades. This prevents bitterness from spreading.
Fry veggies first: Potatoes and carrots develop a lovely sweetness when fried before stewing.
Season at the end: Soy sauce reduces as it simmers, so adjust salt only at the final stage.
Finish with calamansi: That last squeeze right before serving brings everything to life. 🍋

Why You Should Try It

Chef Buboy’s Igado isn’t just food—it’s a story of rediscovery. It’s proof that sometimes, the dishes we think we dislike only need the right touch to shine. If you’ve dismissed Igado in the past, give this method a chance. Who knows? Like me, you might just become a convert. 🙌