Here's the original pakbet of Ilocanos.  Other  variations were made but the simplest is still the best.

Ingredients:

6 pcs round eggplant, quartered
6 pcs native ampalaya, quartered
3 pcs tomatoes, quartered
2 pcs onions, quartered
1 tbsp. fish bagoong
1/4 kilo bagnet or pork belly
1 cup water

Cooking Procedure:

• Fry bagnet or pork belly, set aside.
• In a saucepan, arrange the ingredients in the following order:  tomatoes, onions, ampalaya and eggplant.
• Top it with the fried  bagnet or pork belly.
  
• In a bowl of hot water, add bagoong isda, stir and pour into the saucepan.
  
• Cover the pan and bring to a boil. Lower heat and simmer. Simmer until almost all the liquid is conserve hot.
  
• Never stir.  Just shake the pan.
  
• Serve hot.

Ingredients:

• 1 cup pork liempo, sliced /  grilled fish  (milk fish, tilapia, hito or dalag) is also a very good alternative
  
• 2-3 spoonful of fish sauce (bagoong), or according to taste
  
• 1 cup of water
  
• 1 ampalaya, cut into 4
  
• 5 pieces round eggplant
  
• 4 pieces of tomatoes
  
• 1 bundle of squash flower (bulkalak ng kalabasa)
  
• 1 bundle of  sigarilyas
  
• 1/2 cup of patani
  
• 2 camote
  
• 1 bundle spinach
  
• 1 bundle saluyot or okra

Cooking Procedure:

• Bring the pork liempo to boil until tender and oily.  If using  fish, grill.  Set aside.
  
• Boil water and fish sauce (bagoong).
  
• Add  meat (or fish) and all the vegetables.
  
• Boil for 3 minutes.
  
• Serve hot.

This is one real exotic delicacy!  I've never tasted one of this better than those prepared  by the Cuyapenos!

Here's  how:

Ingredients:

1 k. goat innards (lamang loob).  Add  goat meat (preferably with skin)
1 head whole garlic
1 thumb-size ginger, crushed
3  ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
Tamarind to taste, or vinegar.  Calamansi is a good alternative
Siling labuyo, chopped
Fish sauce (patis), salt, pepper to taste


Procedure:

• Wash the  goat innards (lamang loob), set aside small intestine or isaw.
  
• Boil  the meat and  innards for 10 - 15 minutes.  Add  garlic and crushed ginger.   Discard liquid and drain.  Keep aside to cool down.
  
• Boil the small intestines (isaw) for 10-15 minutes.  Remove from casserole, drain and let cool.
  
• Keep aside green liquid from boiled isaw for papait
  
• Cut into small slices all goat innards and meat
  
• In a sauce pan,  sauté onion, garlic and ginger
  
• Add in goat meat and innards.  Stir cook for 8-10 minutes or until it start to render fat
  
• Add patis and stir cook for another 3-5 minutes
  
• Add in enough water to cover innards and simmer for 45-60 minutes or until tender, add more water as necessary
  
• Add siling labuyo, tamarind or vinegar mix and papait (half quantity at time and taste sourness and bitterness add more as  required)
  
• Boil  for 3-5 more minutes
  
• Season with salt and pepper to taste, garnish with spring onion
  
• Serve hot!

* Best for pulutan, haha!

Photo courtesy of Marco & Gracinha Abundo

This is a famous Ilocano delicacy which you can find in almost every occasions in the Central Luzon and up north to the Ilocos Region (Philippines). Novo Ecijanos find it best when  blended with the pig's brain!

Here's how to prepare it:

Ingredients:

• Pig Ears
• Pig Neck
• Calamansi (vinegar as substitute)
• Onions (white or red, according to your taste)
• Salt or fish sauce (patis)
• Powdered pepper
• Pig brain, or mayonnaise  as alternative ingredient

Procedure:

• Grill the pork (both pig ears and neck) until brownish and half crunchy
• Cut thin and lengthwise, about  an inch, and put in a mixing bowl
• Mince the onion, mix with salt and powdered pepper, and add to the pork in the bowl
• Mix thouroghly
• Add the calamansi juice and fish sauce, according to taste and serve
• Best with some beer or hard drinks.

Caution:  Check your blood pressure