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...

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...

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 garlic1 thumb-size ginger, crushed3  ginger, cut into strips1 head garlic, chopped2 medium size onion, chopped1 bundle spring onion, choppedTamarind to taste, or vinegar.  Calamansi is a good alternativeSiling labuyo, choppedFish sauce (patis), salt,...

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 ingredientProcedure: Grill...