Ilocano cuisine

Pinakbet, also known as pakbét, is a Filipino vegetable dish characterized by its savory, earthy, and complex flavor profile, primarily derived from the pungent, salty umami of fermented fish sauce made from anchovies (buggúong or bagoong isda) or, in some modern variations, shrimp paste (armang or bagoong alamang). It traditionally consists of a variety of vegetables, including eggplant, tomato, okra, bitter melon, string beans, and sweet potato, although modern versions may use squash as a substitute. It is commonly served as a main course and eaten with steamed rice. Originating from the Il

Bagnet (Northern Ilocano and Tagalog pronunciation: , Southern Ilocano pronunciation: ), also known as chicharón, tsitsarón, or sisirón is a Filipino dish made from pork belly (liempo) that is boiled and deep-fried until crispy. Originating from the Ilocos Region, bagnet was traditionally prepared as a preserved pork belly dish. It can be eaten on its own, served with cooked rice, or enjoyed as pulutan (food typically eaten with alcoholic beverages). Bagnet is also commonly used as an ingredient or paired with other Filipino dishes such as pinakbet, kare-kare and dinardaraan. thumb|Bagnet kare

', also known as papaítan or sangkutsar', is a Filipino stew characterized by its distinctive bitter, savory, and slightly sour flavor with a rich, earthy profile. It is traditionally prepared using ginger, meat and offal such as the liver, heart, kidneys, and intestines of goat, cow, or carabao. The dish’s signature bitterness comes from bile, chyme, or cud extracted from the gallbladder of these animals; in some preparations, traces of bile may also be present in the abomasum (the fourth stomach), where digestion occurs, contributing to the bitter taste. Pinapaitan originated in the Ilocos R

filipino-Ilocano dish of eggs and chopped eggplants