IGADO. The best Ilocano Igado recipe. Real cooking procedure.

Ingredients: (The ingredients i actually used on this recipe.)

**Marinade:
For 1.7 kl (mixed pork boston blade shoulder & leg/ham)
1/2 cup vinegar
1/4 soy sauce
3 cloves minced garlic
1 sliced onion
1 tsp ground black pepper
4 dry bay leaves
1/2 tbsp powdered seasoning

**Marinade for 0.80 kl pork liver
1/4 vinegar (just to help soften the texture of liver when it is cooked. Be sure to wash and drain the liver before we put in the pan. )

**Cooking proper
Olive oil
1 tbsp annatto seeds
1 tbsp annatto seeds with 1/2 cup hot water
3 cloves minced garlic
1 sliced onion
2 glasses of water
2 potatos - julienne slice/strips
2 carrots - julieanne slice/strips
Green and red bell pepper -julienne slice
1 cup Green peas
1 cup chickpeas
1 tbsp seasoning powder
1 - 2 tbsp additional soy sauce
1/4 tsp additional ground black pepper

**Extracting annatto flavor through boiled water.
Simply soak annatto seeds for 30 mins .
Then press the seeds with the back of an spoon and
move gently in circular motion until the desired
color of annatto water is reached
or the seeds become almost black.

** Producing annatto oil
Heat the pan (low heat)
Add olive oil or any cooking oil (preheat also)
Then add annatto seeds
Stir constantly for 5 mins on low heat.
Then remove the seeds.

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