trukdiau

Trukdiau is a traditional dish originating from the Philippines, particularly associated with the Ilocano region in northern Luzon. The name "trukdiau" is derived from the Ilocano word "truk," meaning "to mix," and "diau," which refers to the dish's primary ingredient, rice. This dish is a hearty, savory concoction made by combining cooked rice with a rich, flavorful broth, often infused with pork or chicken, and various vegetables.

The preparation of trukdiau typically begins with simmering meat—such as pork ribs, chicken, or a combination of both—in a pot with an assortment of aromatics like garlic, onions, ginger, and bay leaves. The broth is then strained and used to cook the rice, which is often pre-cooked and later mixed with the broth to create a creamy, porridge-like consistency. Common vegetables added to the dish include leafy greens like spinach or kangkong (water spinach), as well as root vegetables such as carrots or potatoes. Some variations may also include mushrooms, bell peppers, or other locally available ingredients.

Trukdiau is often enjoyed as a comforting meal, especially during cooler months, due to its warming and nourishing qualities. It can be served as a standalone dish or paired with side dishes such as fried garlic, pickled vegetables, or a simple salad. The dish’s versatility allows for regional variations, with some versions incorporating coconut milk for added richness or local spices for extra depth of flavor.

Beyond its culinary appeal, trukdiau holds cultural significance in Ilocano cuisine, reflecting the region’s resourcefulness in transforming simple ingredients into a satisfying meal. It remains a beloved staple in Filipino households and is sometimes prepared for special occasions or family gatherings.