Delicacies of Luzon

Ilocos (Northern Luzon)

Ilocano cuisine reflects their habit of frugality. In cooking, it means minimizing waste and
making the most of your produce and ingredients. 
"Many Ilocano dishes use innards. Think about it: igado, dinuguan, dinakdakan all use innards
even if  these parts are often thrown away," says Chef Mira Angeles.
These Ilocano recipes are home cook-friendly-a simple gisa, or saute, will bring these all
together. Make your way to your local market for the best ingredients, too.

1  Poqui Poqui
This dish, which is notorious for having an uncanny name, is a prime example of making humble
ingredients shine with flavor. Made with vegetables like eggplant, tomatoes, and eggs, poqui
poqui stands out as a flavorful meatless dish. 
IMAGE Majoy Siason
2  Igado
The name of this dish is derived from the Spanish word for "liver." You can probably guess why-
Igado is made with a mix of pork tenderloin and pork liver! Remember to clean the innards
thoroughly before cooking this stew. 

IMAGE Majoy Siason

3  Dinakdakan
Dig into this luscious Ilocano favorite and all its glory: pig ears, pig face, and pig brain in a quick
saute with fresh vegetables brings this dish together. 

Pampanga (Central Luzon) 

When it comes to food from Pampanga, Chef Claude Tayag knows best: 
"I would describe it as a symphony of subtle, sweet flavors combined in different proportions to
make our food taste delicious-linamnam is what we always go for," he says. 
"Locals in Pampanga were always exposed to foreign trade and influence, which then carried
over to how food was prepared. What's amazing about Filipinos in this region is that
they adapted to the diversity of international cuisine that was present in Pampanga, while not
forgetting pre-Hispanic and traditional cooking techniques." 

1  Sisig
Pork sisig is the ultimate Filipino bar chow. Whip it up with a mix of pork belly, pork face, and
pork ears for a savory, tasty treat. Level it up with a sizzling plate and an egg! 
IMAGE Mark Jesalva
2  Kapampangan Chicken Asado
This chicken asado takes after a cooking habit that is always evident in dishes from Pampanga:
taking simple ingredients and highlighting their natural flavors with perfect seasoning. Here, it is
important to use fresh tomatoes and stew them slowly with chicken to create bold flavor. 

IMAGE Majoy Siason

3  Bringhe
Pampanga's geographical position at the heart of trade centers in Central Luzon made its people
predisposed to foreign ingredients and cooking techniques. Bringhe is a simplified Filipino
version of Spanish paella, made with local ingredients! 

Bicol (Southern Luzon)

Sili (bird's eye chilies) and gata (coconut milk) are ingredients that you will often find in
Bicolano cuisine-and for good reason! 
These dishes are packed with heat, but are also earthy and creamy from the use of coconut milk
and the freshest produce. Recreate these Bicolano masterpieces at home! 

IMAGE Michael Angelo Chua

1  Laing
The secret to the best laing? Leave it to simmer gently for more than an hour to allow the flavors
to develop.
IMAGE Toto Labrador
2  Pancit Bato
Originating from the town of Bato in Camarines Sur, this dish is Bicol's version of the
popular pancit canton. The noodles used are also yellow and made with egg, but are flatter and
thicker.

IMAGE Anna Varona

3  Kinunot na Isda
Kinunot translates to "flaked," so this dish, traditionally made with sting ray, is made up of
flaked fish cooked in coconut milk along with malunggay and other aromatics. The vinegar gives
it a good kick!