Ilocano is one of the most adventurous cuisines I ever tried, and I love it. From pinikpikan, dinengdeng, dinakdakan and pinapaitan, they might all look like it came from a horror movie due to the excessive use of innards and offal but ohhh boy they all taste so good. Ilocano cuisine is popular for the use of exotic vegetable ingredients as well as off cuts of meat and our recipe for today epitomizes that, Yusi.

Yusi, is a breakfast soup or a stew almost similar to Batchoy, some call it the Ilocanos version of Batchoy. This dish is prepared with the fatty pork neck fried to release the fat before the soup is added. A small amount of liver is added to give it a distinct taste and if it’s not distinctive enough a generous portion of kutsay (chives) and gamet (a dark seaweed similar to the Japanese nori) is also added giving it an aromatic, savoury, oily with hints of seafood.

Have you tried this dish? Do you know any heritage dishes that is worth sharing? Let us know so we can prepare a recipe for it and let the world know how good the Filipino cuisine is.

Prep time
Cook time
Total time
Serves: 4-5
  • 600 g pork neck, sliced into small cubes
  • 150 g pork liver, sliced into small cubes
  • 5 cups pork stock
  • handful of chopped chives
  • handful of crumbled gamet or nori sheets
  • 1 thumb sized ginger, thinly sliced
  • 6 cloves garlic, minced
  • 3 shallots, finely chopped
  • fish sauce
  • freshly ground black pepper
  • oil
  1. Season pork neck with salt and pepper.
  2. In a pot a small amount of water then add in the pork. Cook until pork renders fat, continue to cook until pork is brown.
  3. Add garlic, shallots and ginger, then cook until aromatic.
  4. Add pork stock, bring to a boil then simmer for 15 minutes in low heat.
  5. Add liver then continue to cook for 8 minutes
  6. Add the chives and gamet then cook for 2 more minutes.
  7. Season with fish sauce and freshly ground black pepper then serve.



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