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Description

Dinaldalem is sometimes referred to as Igado. Dinaldalem comes from dalem the Ilocano word for liver. The addition of other pork innards is very common that would make the dish more of igado but still they are regarded as dinaldalem.

Ingredients

1/2 kilo liver, slice thinly(rinsed), 1/2 kilo pork loin(slice thinly),1 small size onion(chopped), 1/2 head garlic(chopped), 1 small can chick peas, 1 small can green peas, 1 tbsp. sugar, 1/2 c. vinegar, 1/4 c. soy sauce, 2 tsp. peppercorns, 2-3 pcs. bay leaf, salt to taste, cooking oil

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