Yusi is a comforting and flavorful Ilocano soup dish from Ilocos Norte made with gamet, a type of dried seaweed prized for its distinct ocean flavor and soft texture. Combined with pork, liver, ginger, and fish sauce, this rustic soup is deeply savory and commonly enjoyed during cooler weather and in family meals. If gamet is difficult to find, nori sheets can be used as a convenient alternative while still giving the dish its signature seaweed character.
Recipe Tips
- Rinse dried gamet gently to remove excess sand or salt without washing away too much flavor. Avoid overcooking the seaweed to keep its texture pleasant and not overly mushy.
- Slice the pork and liver evenly for more consistent cooking. Ginger helps reduce the strong flavor of liver while adding warmth to the broth.
- For a clearer soup, skim off any foam or scum that rises during simmering.
Substitutions
Instead of pork tenderloin, you can use pork belly, preferably cuts that are not too fatty. You can also use chicken pieces, either dark or white meat. Make sure to cut them evenly into serving sizes to ensure even cooking. Alternatively, you can also use seafood like shrimp, for this recipe.
What to serve with this
Like many Filipino dishes, Yusi is best served with steamed white rice. A good pairing for this dish would be another traditional Ilocano dishes such as bagnet (crispy fried pork belly) or pinakbet. You can also serve this with fried fish, grilled seafood, or a simple vegetable side dishes for a balanced meal.
