📝 About This Recipe
Lauya is a rustic, heritage stew from the Ilocos region of the Philippines, celebrated for its clear, aromatic broth and tender fall-off-the-bone meat. Unlike the more common Nilaga, Lauya is defined by a heavy hand of ginger and a touch of sweetness from brown sugar or sweet potato, creating a profile that is both soothing and deeply savory. It is the ultimate Filipino comfort food, perfect for rainy days or whenever you need a nourishing, home-cooked embrace.
🥗 Ingredients
The Meat and Aromatics
- 1 kg Pork Knuckles (Pata) or Beef Shank (cut into serving pieces)
- 3 inch piece Ginger (crushed and sliced thickly)
- 5 cloves Garlic (smashed)
- 1 medium Red Onion (quartered)
- 1 tablespoon Peppercorns (whole black)
- 8-10 cups Water (enough to cover the meat)
Vegetables and Flavorings
- 2 medium Sweet Potato (Kamote) (peeled and cubed)
- 3 pieces Saba Banana (ripe, sliced diagonally)
- 1/2 head Cabbage (cut into wedges)
- 1 bunch Pechay (Bok Choy) (stems separated from leaves)
- 10-12 pieces Green Beans (Baguio Beans) (ends trimmed)
- 3 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1 tablespoon Brown Sugar (to balance the ginger heat)
- to taste Salt
👨🍳 Instructions
-
1
Place the pork or beef pieces in a large stockpot and cover with enough water to submerge completely. Bring to a rapid boil for 5 minutes.
-
2
Drain the water and rinse the meat under cold running water to remove impurities and 'scum.' Clean the pot as well. This ensures a crystal-clear broth.
-
3
Return the cleaned meat to the pot. Add the 8-10 cups of fresh water, crushed ginger, garlic, onions, and whole peppercorns.
-
4
Bring to a boil, then immediately lower the heat to a gentle simmer. Cover the pot tightly.
-
5
Simmer for 1 hour to 1 hour 15 minutes for pork, or until the meat is tender and the fat is gelatinous. If using beef, this may take up to 2 hours.
-
6
Once the meat is tender, add the sweet potato cubes. Cook for 5-7 minutes until they begin to soften.
-
7
Add the Saba bananas. The starch from the bananas and sweet potatoes will slightly thicken and sweeten the broth, which is a signature of Lauya.
-
8
Season the broth with fish sauce (patis) and the brown sugar. Stir gently to incorporate without breaking the potatoes.
-
9
Add the green beans and the white stems of the pechay. Cook for 2-3 minutes.
-
10
Layer the cabbage wedges and the green leaves of the pechay on top. Turn off the heat and cover the pot for 2 minutes.
-
11
The residual heat will perfectly steam the leafy greens while keeping them vibrant and crunchy.
-
12
Taste the broth one last time. Adjust with more salt or fish sauce if needed before serving.
💡 Chef's Tips
Always parboil and rinse the meat first; this is the secret to the professional, clear broth found in Ilocano kitchens. Don't skimp on the ginger; Lauya should have a noticeable 'zing' that warms the throat. If you can't find Saba bananas, you can omit them, but add an extra sweet potato to maintain that subtle sweetness. Use a slow cooker if you're busy—set it on low for 6-8 hours for incredibly tender meat, adding the vegetables only in the last 30 minutes. Keep the simmer low and slow; a rolling boil will make the broth cloudy and the meat tough.
🍽️ Serving Suggestions
Serve piping hot in deep bowls with a side of steamed white jasmine rice. Prepare a small dipping bowl of 'Patis with Calamansi' and crushed bird's eye chilies for an extra kick. Pair with a side of crispy fried fish or 'Galunggong' to provide a texture contrast to the soft stew. A cold glass of iced pandan tea or lemongrass water balances the gingery heat beautifully. For an authentic experience, serve family-style in a large clay pot (palayok).