Dinaldalem Recipe (Igado – Liver and Pork Adobo)

Dinaldalem is a liver and pork dish cooked using the inadobo method. Chickpeas and red bell pepper were also added to the dish. The term dinaldalem was derived from the word dalem, which means liver in Ilocano. This dish is also known as Igado. It was good and I enjoyed every bit of it with rice.

I had a few tweaks to the recipe in order to reduce the gamey taste of the liver. I eat liver, but I am not a huge fan of it. It will matter much if I can prepare it in a certain way that it can be more enjoyable as far as I am concerned, and that was what I did. I think that it was a success. The liver tasted less livery and more garlicky. I think that the garlic masked the flavor and it worked out for me. In fact, I enjoyed the dish a lot. I also liked how the chickpeas and bell pepper balanced the overall taste.

I added additional water in the middle of the cooking process so that I will have enough sauce to eat it with. I like pouring the sauce over a cup of warm rice sitting on my plate. It makes it more appetizing for me. Although, it is quite tempting because it makes me eat more rice the usual.

Try this Dinaldalem Recipe (Igado – Liver and Pork Adobo). Let me know what you think.

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Dinaldalem Recipe

This is a recipe for dinaldalem, It is a version if igado, which can also be considered as pork and liver adobo with chickpeas and bell pepper.

Prep: 10 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 10 minutes minutes

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Ingredients

• ▢ ½ lb. pork shoulder sliced into thin strips
• ▢ ¾ lb. pig’s liver sliced into strips
• ▢ 1 16 oz. can chickpeas (garbanzos)
• ▢ 4 pieces dried bay leaves
• ▢ 1 medium bell pepper sliced into strips
• ▢ 1 medium onion diced
• ▢ 4 cloves garlic crushed
• ▢ 4 tablespoons soy sauce
• ▢ 3 tablespoons white vinegar
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 teaspoon granulated white sugar
• ▢ 1 ½ cups water
• ▢ 1 teaspoon garlic powder
• ▢ 6 tablespoons cooking oil
• ▢ Salt to taste

Instructions

• Heat 3 tablespoons of oil in a wok or pan. Stir-fry the liver for 2 to 3 minutes. Add the garlic powder. Continue to cook until the liquid from the liver completely evaporates. Set aside.
• Heat the remaining oil in a pot.
• Once hot, sauté the garlic and onion until soft.
• Add the ground black pepper. Stir.
• Add the sliced pork shoulder. Cook until light to medium brown.
• Put the dried bay leaves in the pot. Cook while stirring for 3 to 5 minutes.
• Pour the soy sauce and water in the pot. Stir and let boil.
• Cover and cook in low heat for 30 to 45 minutes or until pork gets tender.
• Stir-in the liver
• Pour the vinegar in the pot. Wait for the liquid to boil again. Stir.
• Add the garbanzos and red bell pepper. Stir and cover. Cook in medium heat for 5 minutes.
• Add salt and sugar. Stir.
• Transfer to a serving bowl. Serve.
• Share and enjoy!

Nutrition Information

Serving: 4g

© copyright: Vanjo Merano

Watch the Video on How to Cook Dinaldalem