Yusi is an Ilocano stew made from fatty chopped pork neck, pork, liver, chives and a dark seaweed similar to the Japanese nori called gamet
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.