La-ud
An iconic Ilocano one-pot meal that marries smoked fish with pork in a savory, tomato-forward broth loaded with vegetables. The name comes from the Ilocano phrase describing the act of combining everything together in one pot. It's rustic, deeply flavorful, and a testament to Ilocano resourcefulness — transforming humble ingredients like tinapa (smoked fish) and pork belly into a dish that's anything but ordinary.
Instructions
Heat a little oil in a large pot over medium heat. Add the minced garlic and sliced onions, sautéing until fragrant and the onions are translucent. This aromatic base is essential — take your time with this step.
Add the pork belly cubes and cook, stirring occasionally, until the edges start to brown and some fat renders out. The rendered pork fat will add incredible richness to the broth. This should take about 8 to 10 minutes.
Toss in the quartered tomatoes and let them cook down until they're soft and starting to break apart, creating a thick, savory tomato base. Season with patis, salt, and black pepper.
Pour in the water and bring to a boil. Add the flaked tinapa (smoked fish) and simmer for about 10 minutes. The broth should take on a smoky, briny character — the tinapa is doing a lot of heavy lifting here.
Add the vegetables in order: green beans and string beans first, then the eggplant and okra about 3 minutes later. The vegetables should be tender-crisp, not mushy. Cook for about 10 to 12 minutes total.
Stir in the sliced siling haba and whole siling labuyo right at the end. The siling labuyo will infuse the stew with a slow-building heat. Give it a final taste and adjust seasoning — it should be savory, smoky, with a nice kick of chili.
Serve piping hot with steamed rice. This dish actually improves on the second day as the flavors meld further — don't be surprised if there's very little left over.
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