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Pork Higado

The classic Filipino Pork Higado is popular in the Ilocos provinces. Higado is Spanish for liver. My version of this dish has pork tenderloin pan seared with chicken liver and sauteed in garlic, onions, soy sauce and vinegar. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 4.
Cook Time35 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Servings: 4 people
Calories: 76kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large saucepan

Ingredients

  • 2 Tablespoons vegetable oil
  • 6 cloves garlic, peeled, minced
  • 1 whole large onionm, chopped
  • 2 pounds pork shoulder or tenderloin, cut in 2-inch length pieces
  • 4 Tablespoons soy sauce
  • 1 cup broth (chicken or pork)
  • ½ pound chicken liver, sliced
  • ¼ cup white vinegar
  • 2 pieces bay leaves
  • 1 pinch salt
  • ½ teaspoon ground black pepper powder

For serving

  • steamed rice

Instructions

  • In a large saucepan, over medium-high heat, add the oil. When oil is hot enough, saute the garlic and onions.
  • Add the pork slices to the saucepan.
    Pour the soy sauce all over the meat. Braise the pork for about 3 to 5 minutes till it turns brown.
  • Pour the broth over the tenderloin. Cover and simmer over medium heat for 12 minutes till pork is tender.
  • Add the chicken livers. and bay leaves.
    Pour the vinegar over the mixture. Cover and continue cooking for 10 minutes more on medium heat.
  • Season with salt and black pepper.
    Remove cover. Let the liquid reduce during this process till the sauce turns to a thick gravy and is nearly absorbed by the pork.
    Serve warm with rice.

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Nutrition

Serving: 1g | Calories: 76kcal | Carbohydrates: 1g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 1016mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg