Ilocano Recipes

Ilocano cuisine, from the Ilocos region of northwestern Luzon, reflects the historically frugal and resourceful character of the Ilocano people, producing dishes with simple yet deeply savory flavors from minimal ingredients. The cuisine is known for its heavy use of fermented fish paste (bagoong), bitter melon, and vegetables, with less reliance on coconut milk than other Filipino styles. Sun-drying, fermenting, and boiling are key preservation and cooking techniques. Signature dishes include pinakbet (mixed vegetable stew with bagoong), bagnet (crispy deep-fried pork belly), empanada Ilocos, and dinengdeng (vegetable soup).