Dishes from the Ilocos Region
The Ilocos Region, comprising Ilocos Norte, Ilocos Sur, La Union, and Pangasinan, boasts a
rich culinary heritage with distinct dishes that reflect its cultural and historical influences.
Below are notable dishes from each province, excluding desserts:
Ilocos Norte
Empanada
Description: A savory pastry filled with Vigan longganisa (garlic sausage), green papaya,
mung beans, and an egg, then deep-fried to a crisp golden brown.
Brief History: Originating from Batac, Ilocos Norte, empanada has become a popular street
food throughout the region.
Recipe: Prepare a dough using rice flour and annatto for color. Fill with the ingredients, fold,
and deep-fry until crispy.
Poqui Poqui
Description: A dish of grilled eggplants mashed and sautéed with tomatoes, onions, and
scrambled eggs, resulting in a creamy texture.
Brief History: Poqui poqui is a traditional Ilocano dish that showcases the region's love for
eggplant-based recipes.
Recipe: Grill eggplants until charred, peel and mash. Sauté onions, tomatoes, and garlic, then
add the mashed eggplant and beaten eggs. Cook until eggs are set.
Ilocos Sur
Vigan Longganisa
Description: A garlicky, slightly sour sausage known for its distinctive taste and aroma.
Brief History: Hailing from Vigan City, Ilocos Sur, this longganisa is a staple in Ilocano
breakfasts.
Recipe: Mix ground pork with garlic, vinegar, salt, and pepper. Stuff into casings and let
ferment before cooking.
Dinengdeng
Description: A vegetable soup made with a variety of local greens, flavored with fermented
fish paste and sometimes grilled fish.
Brief History: Dinengdeng is a traditional Ilocano dish that showcases the region's
abundance of vegetables and love for fermented flavors.
Recipe: Boil water with fermented fish paste, add assorted vegetables, and simmer until
tender. Optionally, add grilled fish for added flavor.
La Union
Bagnet
Description: Deep-fried crispy pork belly, known for its crunchy skin and tender meat.
Brief History: A specialty of La Union, bagnet is often served with a side of fermented fish
sauce.
Recipe: Boil pork belly until tender, then air-dry. Deep-fry until the skin is crispy.
Pigar-Pigar
Description: A stir-fried dish of beef or carabao meat with bean sprouts and cabbage,
seasoned with soy sauce and vinegar.
Brief History: Pigar-pigar is a popular street food in La Union, often enjoyed with a cold
drink.
Recipe: Stir-fry thinly sliced beef with garlic, onions, and vegetables. Season with soy sauce
and vinegar, and cook until tender.
Pangasinan
Puto Calasiao
Description: Small, round rice cakes with a sweet, chewy texture, often served with grated
coconut.
Brief History: Originating from Calasiao, Pangasinan, these puto are a beloved snack in the
region.
Recipe: Mix rice flour with sugar, coconut milk, and water. Steam in small molds until
cooked through.
Bangus (Milkfish) Sisig
Description: A twist on the traditional sisig, using grilled bangus mixed with onions, chili
peppers, and seasoned with calamansi and soy sauce.
Brief History: Pangasinan, known as the 'Bangus Capital of the Philippines,' offers this
unique take on sisig.
Recipe: Grill bangus until cooked, debone, and chop. Mix with sautéed onions, chili peppers,
and seasonings. Serve on a sizzling plate.
