Pork Igado

AJI-NO-MOTO® Umami Seasoning


  • 1/2 kilo (500g) Pork tenderloin, strips
  • 1 Tbsp. (10g) Garlic, minced
  • 1/8 tsp. (0.5g) Black pepper, ground
  • 1/4 cup (62.5ml) Vinegar
  • 1/8 cup (30ml) Soy sauce
  • 1/4 kilo (250g) Pork liver, strips
  • 2 Tbsps. (30ml) Cooking oil
  • 1/4 cup (25g) Onion, sliced
  • 1 1/2 cups (375ml) Water
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 cup (25g) Red bell pepper, strips
  • 1/3 cup (40g) Carrot, strips
  • 1/3 cup (40g) Potato, strips


  1. MARINATE. In a bowl, put pork then add half of the garlic, ground black pepper, vinegar and soy sauce. On a separate bowl, put liver and add 1 tablespoon vinegar. Marinate both pork and liver for at least 30 minutes.
  2. SAUTÉ. In hot pan, heat oil then sauté onion and the remaining garlic until fragrant.
  3. BOIL. Add the marinated pork and its marinade and water, let it boil until meat is tender. Let the sauce reduce until the natural fat of pork has started to render.
  4. SIMMER. Discard the vinegar used to marinate the liver. Add liver into the pan and simmer for 5 minutes. Then add carrots and potato then cook until soft for about 5 minutes then add bell pepper.
  5. SEASON. Add AJI-NO-MOTO®, mix well.
  6. SERVE. Transfer to a serving bowl and serve.

Cooking Tips

You may also use calamansi juice in marinating the pork and liver.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 3/4 cup (142g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Liver is an excellent source of Iron which is needed in fighting against fatigue, weakness, and brain fog.

*16% sodium reduced vs. regular recipe


No ratings yet.