Recipe: Yummy Filipino style pork and vegestable stew (Lauya)

Filipino style pork and vegestable stew (Lauya). Lauya is an Ilokano dish it usually consist of pork knuckles and vegetables but some variations uses beef knuckles. Lauya is basically a counterpart of the tagalog nilaga dish and obviously the word "lauya" in Ilokano is "nilaga" in tagalog or in English which is "boiled". Filipino style pork and vegestable stew (Lauya) Recipe by Kotegawa Brave - Cookpad Filipino style pork and vegestable stew (Lauya) on this dish pork nuckles is commonly use but you can subtitute it with other cuts or with beef just add pork or beef bo. more Kotegawa Brave Rizal, Philippines In a large lidded pot (I like to use a Dutch oven), melt the butter and cooking oil over medium-high heat.

It's a pretty simple stew with pork base (I like pork belly or ribs), flavored with garlic and onion, and loaded up with vegetables and kabocha squash. Put beef in a big pot and add enough water to cover it. Add salt and bring to a boil over high heat. You can have Filipino style pork and vegestable stew (Lauya) using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Filipino style pork and vegestable stew (Lauya)

1. Prepare of pork knuckle.
2. It's of if you dont want pork knuckles just use other cuts.
3. You need of and add 2 to 4 pcs of pork leg bones.
4. You need of medium potatoes.
5. Prepare of eggplants.
6. Prepare of chinese cabbages.
7. You need of green chilli.
8. You need of star anise.
9. Prepare of green beans.
10. You need of anatto seeds.
11. Prepare of large red onion.
12. It's of salt.
13. Prepare of pepper.
14. It's of sugar.
15. You need of fish sauce.

Skim off scum accumulated on the surface, reduce heat to medium, cover and simmer for two hours, or until meat is fork tender. Lauya is basically a counterpart of the tagalog nilaga dish and obviously the word "lauya" in Ilokano is "nilaga" in tagalog or in English which is "boiled". Which kind of pork would you like in the recipe? Bacon Chops Loin Ham Butt Any Type of Pork.

Filipino style pork and vegestable stew (Lauya) instructions

1. Clean and boil the pork knuckles until tender. you can also use any pork cuts just make sure you add pork bones. here i used presure cooker to make the process much faster.
2. Remove the scums above it then add the onions and potatoes then simmer until the potatoes are tender or soft enough.
3. When the meat and potatoes are tender i transfer the broth on another pot then with out the meat and potatoes because it might get overcook. so here add the eggplants, green chilli, star anise and string beans.
4. On a small bowl add some of the broth on anatto seeds to activate it. This will give the dish some color.
5. When all vegestables are cooked add the anatto seed extract, the pork and potatoes then season with sugar about 4 tbsp of it and 1 tbsp of fish sauce, salt and pepper and simmer for 3 to 5 minutes.
6. Turn off the heat then add the chinese cabbages and let it sit for 5 minutes.
7. Serve and enjoy your food.

This colorful blend of garlic, onions, potatoes, tomatoes, liver, and sliced pork is a popular dish to serve at kalenderyas all over the Philippines and its no wonder that many working Filipinos have made this sweet, filling, and delectable stew as a staple in their weekly diet. This is based on a Filipino stew recipe called caldereta. It is usually served with rice. Pork Guisantes with tender pork, green peas, and bell peppers in thick tomato gravy is hearty, delicious and best served with steamed rice. Easy to make with a handful of ingredients and in an hour or less, this pork stew is perfect for busy weeknights.