IGADO

Ingredients:

• 500g. pork, thinly sliced (kasim or pigue)
• 150g. liver, thinly sliced
• 1/4 k. heart and kidney, slice thinly, if available
• 1 tbsp. vinegar
• ¼ cup soy sauce
• ¼ cup crushed garlic
• 2 tbsp. cooking oil
• 2 tbsp. chopped garlic
• 1 large onion, chopped
• 1 tomato, chopped
• 1 medium red bell pepper, cubed
• 1 medium green bell pepper, cubed
• ½ cup green peas
• 2 8g. MAGGI MAGIC SARAP
• 1½ tsp. peppercorns

Method:

• Marinate pork, heart, kidney and liver slices in combined vinegar, soy sauce and garlic for at least 30 minutes.
• Heat oil and sauté chopped garlic, onion and tomatoes until wilted.
• Stir in marinated meat and bring to a boil without stirring.
• Lower the heat and continue simmering until pork is tender or about 20 minutes.
• Add bell peppers and green peas.
• Season with MAGGI MAGIC SARAP and peppercorns. Serve hot.