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

Cooking Procedures:

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