Receta Lauya Recipe (Ilokano Pork Knuckles Stew)

by Manny Montala

Lauya is an Ilokano dish it usually consist of pork knuckles and vegetables but some variations uses beef. Lauya is basically a counterpart of the tagalog nilaga dish and obviously the word “lauya” in Ilokano is “nilaga” in tagalog or in English, boiled. cooking this dish is simple, just throw everything in the pot but this recipe has one more step of smoking the pork knuckles that has a more savory country style flavor. Ingredients: 3 kilos pork knuckes or pata ng baboy 1 head cabbage, sliced into strips 4 large potatoes, peeled and quartered 1 head of garlic, crushed 4 medium size onions, chopped 6 pcs crushed bay leaves 1 Tbsp. ground black pepper 3/4 cup patis or fish sauce 1/8 cup sukang Iloko (raw sugarcane vinegar) 4 liters of water or soup stock MSG or any granulated seasoning How to cook Lauya: Chop the pork knuckles or let the meat vendor chop it for you about 1 and 1/2 inches thick. Wash and clean the pork knuckles, remove or shave the small hairs if you found any. Then smoke the pork knuckles using the cold smoke process. Set aside. Heat a big wok in medium to strong fire, then add the smoked pork knuckles, let it sizzle for a few seconds then add onion and garlic, potatoes, cabbage, ground black pepper, bay leaves, patis and water. Do not mix or stir. Cook for 2 hours or until the meat becomes tender. Then add sugarcane vinegar or sukang Iloko and cook for another 25 minutes. Again do not mix or stir. Serve hot in a soup plate. Try Other Recipes : Batchoy Tagalog (Filipino Pork and Liver Soup) Batchoy is a well known Filipino soup and it originates in Ilo-ilo. This version, the batcho ... Cold Smoke and Liquid Smoke Process Smoking meat is a way to add authentic country flavor and aroma to a dish. This procedure I ... Dinuguan Sausage (Smoked Pork Blood Sausage) Blood sausage or blood pudding is not common among Philippine cuisine. Only dinuguan or pork ...