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+ servings

Pork Higado

The dish Pork Higado is sometimes pronounced “Igado” (say ‘eeh-gah-doh’) in the Philippines. It is a popular dish among Ilocanos, referring to those who hail from the provinces of Ilocos, north of Manila, the capital. Higado is the Spanish term for liver. My version of this dish has pork tenderloin slices pan seared with chicken liver. Other cookbook versions use pork liver and innards. This falls under the category of dishes wherein nothing was thrown away. During my childhood, my mother served this often and convinced me to have it for its nutrients. Nowadays, we enjoy the tangy-savory sauce immersed in the succulent pork slices. This recipe was inspired by the blog PanlasangPinoy.com. My Asian in America recipe below by Elizabeth Ann Quirino serves 2 to 4.
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Pork Higado
Servings: 4 people
Calories: 181kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large sauce pan


  • 2 Tablespoons vegetable oil
  • 6 cloves garlic minced
  • 1 whole large onion chopped
  • 2 pounds pork shoulder or tenderloin cut in 2-inch length pieces
  • 4 Tablespoons soy sauce
  • 1 cup organic chicken broth
  • 1/2 pound chicken liver
  • 6 Tablespoons white vinegar
  • 2 pieces bay leaves
  • 1 whole carrots peeled and sliced carrot
  • 1 cup green peas frozen or canned, liquid drained
  • 1 whole red or green bell pepper sliced into 2-inch length strips; and seeded
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • for serving:boiled rice


  • Over medium high heat, add cooking oil to the large skillet.
  • Once the oil is hot enough, saute the garlic and onions.
  • Add the pork tenderloin slices. Sprinkle the soy sauce and braise the meat for around 3 minutes till it turns brown.
  • Pour the broth or water over the tenderloin. Cover and simmer till the pork is tender for about 10 to 12 minutes.
  • Add the chicken liver and pour the vinegar. Add the bay leaves. Cover and continue cooking for 10 minutes more.
  • Add the carrots, green peas and red bell pepper strips. Season with salt and black pepper. Continue cooking for 5 minutes more.
  • Let the liquid reduce during this process till the sauce turns to a thick gravy nearly absorbed by the tenderloin.
  • Serve piping hot with boiled rice.
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Serving: 1g | Calories: 181kcal | Carbohydrates: 9g | Protein: 14g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 196mg | Sodium: 1630mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6631IU | Vitamin C: 26mg | Calcium: 30mg | Iron: 6mg