Laoya

Laoya or Lauya is a common dish serve in ordinary days in Filipino household.

It is a level-up version of Nilagang Baboy.  However, compared to Nilagang Baboy the taste is slightly sweet. With atsuete and different vegetables added in the recipe to create exciting taste.  Though atsuete in real has no taste, it has somewhat create an impression of giving a twist to the taste.  I also love the idea of adding saging saba and sweet potato in the recipe as it gives additional sweetness to the taste.

The most common pork meat used here is pork leg or "pata ng baboy".  But you can also use other parts like pork belly or "liempo".  Meat should be well cook until tender so it can create a flavourful taste in the soup.  This dish is best served during rainy season with fish sauce or "patis" and calamansi as condiments.  And if you are a fan of hot and spicy food, you can also add "siling labuyo" to complete the dish.

This dish is one of my favorite viand when I was still a kid.  I remember my grandfather will always cook this food for us as we always requested for this.  So whenever I cooked this dish today, it always remind me of my late grand father who was such a good cook during his time.  He told me he learned this recipe in his native town of Binan, Laguna.

This version of Laoya recipe is commonly found in the tables of the natives of Laguna, Rizal and nearby towns of Metro Manila.

Prep Time:         10 minutes

Cooking Time:   45 minutes

Total Time:         55 minutes

Servings:             6

Ingredients:

• 1 whole pata / 1 kl liempo cut into cubes/ 1 kl buto-buto which ever you prefer
• 2 medium size onions, quartered
• 1 tbsp whole pepper
• 2 pcs sweet camote, quartered
• 2-3 pcs saging na saba, cut diagonally 
• 1 cabbage, quartered
• 1 bundle pechay tagalog
• 6 -8 pcs baguio beans, sliced
• ¼ cup achuete extract
• 1-2 tbsp sugar
• 1-2 tbsp salt
• 4-5 cups of water

How to Cook:

1.   In a deep soup pot, add enough water.
2.   Add the pork part you prefer to use and let it boil.  Maintain at simmering point until tender.
3.   Add onion, whole pepper.
4.   Seasoned with 2 tbsp salt.
5.   Add saging na saba, sweet camote.
6.   Put a twist by adding ¼ cup atchuete extracts.
7.   Add 2 tbsp sugar for added sweetness.
8.  Add cabbage, pechay tagalog and baguio beans.  Do not overcooked the vegetable.

Best served with patis and calamansi on the side. 

Enjoy eating with the whole family and don't forget to share it with your favorite kapitbahay!

Have you tried this recipe? Let me know how you like it by commenting on below.  And please don't forget to tag me a photo in my Fb and Instagram account.

Related Post you may want to read:

Filipino Ulam Tips

 Happy cooking and eating!

Arlene