Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy

Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy
Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy. Lauya is how they call in Ilocandia the soup dish like boiled pork, beef or any other meat. Lauya is nilaga in Tagalog. Cooking procedure is basically the same on both lauya and nilaga, except for the choice of aromatic that goes in the boiling stock. Some recipe add ginger or some also would add garlic, which I would say its an option to the locality. The meat cut should have bones and fats or skin like the hocks, belly, spareribs, shank, briskets, tail, ect. Choice of fresh vegetables is also added like pechay, cabbage and potato. Here is the recipe of the pork pata lauya I enjoyed during my childhood.

Pork Pata


Ingredients:

1 pork pata
1/2 head garlic
2 medium size onion, quartered
1/2 small size cabbage, cut into 3 pieces wedge
3 medium size potato, quartered
1 bundle pechay, trimmed
1 tbsp. peppercorns
salt

Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy - Cooking Procedure


Cooking procedure:

Ask the butcher to saw cut pork pata crosswise at 1 1/2” thick slices. Wash thoroughly, put in a large pot, cover with enough water, bring to a boil for 3-5 minutes, Discard first boiled liquid and rinse boiled pata off scum. Now pour fresh water to cover pork pata add in whole garlic and peppercorn, bring to a boil, and simmer for 1 1/2 to 2 hours or until pork are tender. Take out all scum that rises to the surface and add more water as necessary Add potato and onion, simmer for 8-10. Season with salt. Add in cabbage and pechay, cook for 3-5 minutes or until vegetables are cooked. Serve hot with patis, kalamansi and sili.








13 comments:

Kai said...

So lauya is an Ilocano term, it's what we call nilagang baka or baboy in Pangasinan, too. With the same choice of vegetables.

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ut-man said...

kai, in some parts of Mindanao it is called lauya also, it must have been brought by the Ilocanos who migrated there, I think…

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Anonymous said...

back home ee call it lauya. and i didn't know that the tagalog term is nilaga. wow, i'm learning, thanks for sharing that info.

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Anonymous said...

In iloilo, lauya is a combination of big cut of pork preferably with fat and big cut of langka. It is arrange alternately inside a big pot. One layer is pork and the next layer is langka. It is cook for hours until it is very tender. DEEEElicious!.

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ut-man said...

Sounds yummy, I could try it in the future, thanks.

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Anonymous said...

Hi! Incase you try the lauya I mention above please add the following: Thumbsize ginger smash with a cleaver, 2 bay leaves, 1/2 teaspoon whole peppercorns and 4 garlic cloves smash with skin still on. Salt and pepper and put water all the way to the top and simmer for hours. Please also add achuete and msg. These is deelicious. A favorite in our family. Check the level of water all the time to prevent from drying up or burn.
Back home, we cook it outside in an open fire coz the price of gas is very expensive. :)
Bheng

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Anonymous said...

no, lauya is a ilongo term for pork stew with cadios beans, langka, saba banana, and its originated in spain it was a worker or slave food,

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Anonymous said...

hi utman do you have patotin recipe (duck recipe in visayas),thanks.

paul in uk.

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Anonymous said...

lauya din samin gubat sorsogon

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Anonymous said...

whatever, basta delicious--- LOL!!! ilocano man kayo o hindi--- basta PInoy food macharap!!! pag halu-haluin natin ang PInoy recipes dito mga kabayan para mabuhay ang spirito ng pagkaing Pinoy sa ibang bansa hahahhaha-----

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Anonymous said...

how about dinengdeng nga saluyot or pinakbet???? or have u guys ever tried or ate that dinuguang manok with grated papaya??? kasarap!!! happy eating!!!

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Anonymous said...

I agree that it's a worker's food as Lauya is being served to people whenever there's a bayanihan during the planting season in the barrios.

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Franco Pancho said...

Guys have u tried sinigang na spagetti sa miso? Its an experience!!

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