My IGADO! (Dolly’s Version)

Transfered from my OLD WEBLOG!
This is MY OWN VERSION one among hubby’s FAVE and love very much. He’s from St. Cruz Ilocos Sur.
I don’t add too much “laman loob”, because of my 2 kids, they don’t eat “laman loob”.

This is onother request of jimmyrico2 channel, one of my friends in youtube!
I don’t know of he’s or she’s still existing???
Because we don’t hear from each other anymore for such a long time!
I don’t even know of this channel owns by a man or a girl???


* 500 g tenderloin
* 250 g pork belly
* 150 g pork spleen
* 1 red chilli finger or red bell pepper (I used red chilli finger)
* 20 g green peas
* “patis” (fish sauce)
* ground pepper
* 1 1/2 tbsps. white vinegar
* 6 cloves garlic or half a head
* 1 onion
* 2 thumb-sized ginger cut into sticks


1.) Heat the cooking oil in a skillet. Saute the onion, garlic and ginger until lightly browned. Add the pork belly and tenderloin stirring and add pork spleen. Season with patis. Cook over high heat, stirring often, until all the meat is cooked through (usually, ten minutes is enough).

2.) Then add the green peas and red finger chilli, continue cooking for 5 minutes. Add patis or salt if necessary then add vinegar towards the end of the cooking process. Serve hot with rice.


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