Patupet

Name: Patupet
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Cuisine: Filipino
Ingredients: 400.0 g Pork belly (liempo), cut into strips; 300.0 g Pork shoulder (kasim), cubed; 4.0 pcs Hard-boiled eggs, peeled; 300.0 ml Coconut milk (gata), thick; 200.0 ml Coconut milk (gata), thin; 20.0 g Shrimp paste (bagoong alamang), toasted; 3.0 pcs Siling haba, sliced into strips; 4.0 pcs Garlic, minced; 1.0 pcs Onion, diced; 1.0 pcs Tomato, diced; 150.0 g Sitaw (string beans), cut into 3-inch pieces; 200.0 g Kalabasa (squash), cubed; 40.0 g Malunggay leaves; 1.5 tbsp Fish sauce (patis); 1.0 tsp Salt; 2.0 tbsp Cooking oil; 200.0 ml Water

Patupet is a classic Ilocano dish that combines braised pork, hard-boiled eggs, and fresh vegetables simmered together in a creamy coconut milk sauce. The name supposedly comes from the Ilocano word 'patupet' meaning 'to stuff' — as if you're stuffing yourself full. It's a comforting, nourishing dish often prepared for Sunday lunches or family gatherings, and it pairs wonderfully with steamed rice and extra bagoong on the side.

Prep: 15 min Cook: 90 min 4 servings From Ilocos

Ingredients

Servings:

2 4 6 8 10

800 g Pork belly (liempo), cut into strips
600 g Pork shoulder (kasim), cubed
8 pcs Hard-boiled eggs, peeled
600 ml Coconut milk (gata), thick
400 ml Coconut milk (gata), thin
40 g Shrimp paste (bagoong alamang), toasted
6 pcs Siling haba, sliced into strips
8 pcs Garlic, minced
2 pcs Onion, diced
2 pcs Tomato, diced
300 g Sitaw (string beans), cut into 3-inch pieces
400 g Kalabasa (squash), cubed
80 g Malunggay leaves
3 tbsp Fish sauce (patis)
2 tsp Salt
4 tbsp Cooking oil
400 ml Water

Nutrition per serving

Calories 760

Protein 44.0g

Fat 44.0g

Carbs 28.0g

Fiber 6.0g

Sugar 6.0g

Sodium 1220mg

Per serving (8 servings). Values are estimates.

Instructions

Start by browning the pork. Heat cooking oil in a pot over medium heat. Add the pork belly strips and pork shoulder cubes. Cook for 8–10 minutes, turning occasionally, until the pork is golden brown on all sides and some fat has rendered out. This browning step is what gives patupet its rich, deep flavor.
Add the minced garlic and diced onion to the pot. Sauté for 2 minutes until fragrant. Add the diced tomato and cook until it breaks down into a soft sauce. Season with fish sauce and salt.
Stir in the toasted bagoong alamang and 200 ml of water. Bring to a simmer, cover, and let the pork cook for about 45 minutes on low-medium heat. The pork should be tender but still hold its shape. Add a splash more water if the pot gets too dry.
Pour in the thick coconut milk and stir well. Add the cubed kalabasa and sitaw pieces. Simmer for 10–15 minutes until the vegetables are cooked through — the kalabasa should be soft but not mushy. If the coconut milk seems too thin, cook a bit longer.
Gently nestle the peeled hard-boiled eggs into the pot, making sure they're coated with the coconut sauce. Pour in the thin coconut milk to adjust the consistency to your liking. Add the sliced siling haba and stir gently. Simmer for 5 more minutes to let the eggs absorb the flavor.
Stir in the malunggay leaves and heat through for 1 minute. Taste and adjust seasoning — the dish should be creamy, slightly salty from the bagoong, with a touch of chili heat. Serve hot with plenty of steamed rice and bagoong guisado on the side. This is the kind of dish that tastes even better the next day.

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