📝 About This Recipe
Hailing from the Central Philippines, Linat-an is a testament to the beauty of slow-cooked simplicity. Unlike its sour cousin Sinigang, this Visayan masterpiece relies on the natural sweetness of pork bones, the aromatic lift of lemongrass, and the earthiness of local root vegetables. It is a clean, comforting broth that captures the heart of island home-cooking, offering a delicate balance of savory meat and vibrant, nutrient-dense greens.
🥗 Ingredients
The Meat and Aromatics
- 1 kg Pork Spareribs or Pork Belly (cut into 2-inch chunks; bone-in is preferred for better broth)
- 3 stalks Lemongrass (Tanglad) (white parts bruised and tied into a knot)
- 2 inch piece Ginger (peeled and sliced into thick coins)
- 1 medium Red Onion (quartered)
- 4 cloves Garlic (smashed)
- 1 teaspoon Peppercorns (whole black peppercorns)
The Vegetables
- 2 medium Gabi (Taro) (peeled and cubed; adds thickness to the broth)
- 2 cups Kalabasa (Kabocha Squash) (cut into 1.5-inch wedges)
- 1 bunch String Beans (Sitaw) (cut into 3-inch lengths)
- 2 bunches Petchay (Bok Choy) (ends trimmed, leaves separated)
- 1 large Red Bell Pepper (sliced into strips)
Seasoning and Liquid
- 8-10 cups Water (or enough to cover the meat significantly)
- 3-4 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1 teaspoon Salt (to taste)
- 2 pieces Green Siling Haba (long green chili peppers for a mild kick)
👨🍳 Instructions
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1
Begin by 'blanching' the pork: Place the pork chunks in a large pot, cover with water, and bring to a boil for 5 minutes. Drain the water and rinse the pork under cold running water to remove impurities for a clearer broth.
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2
Clean the pot and return the rinsed pork to it. Add the 8-10 cups of fresh water, ginger, onions, garlic, and whole peppercorns.
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3
Add the bruised lemongrass knots. Bring the pot to a boil, then immediately lower the heat to a gentle simmer. Skim off any foam that rises to the surface.
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4
Cover and simmer for about 45-50 minutes, or until the pork is tender but not falling off the bone.
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5
Add the cubed gabi (taro) to the pot. Cook for 10 minutes; the taro will begin to soften and slightly thicken the broth with its starch.
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6
Add the kalabasa (squash) and continue to simmer for another 5-7 minutes until the squash is fork-tender.
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7
Pour in the fish sauce (patis) and add the green chili peppers. Let the flavors meld for 2 minutes.
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8
Add the string beans (sitaw) and red bell peppers. Cook for 3 minutes until the beans are bright green and crisp-tender.
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9
Taste the broth. Adjust the seasoning with more fish sauce or a pinch of salt if necessary.
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10
Finally, turn off the heat and fold in the petchay (bok choy) leaves. The residual heat will perfectly wilt the greens without overcooking them.
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11
Remove the lemongrass knots before serving to make it easier for your guests to enjoy.
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12
Ladle the steaming stew into a large communal bowl, ensuring every serving gets a mix of pork, squash, and vibrant greens.
💡 Chef's Tips
For the clearest broth possible, never let the soup reach a rolling boil once the meat is in; a gentle simmer is key. If you can't find gabi, you can substitute with potatoes, though you will lose that signature creamy Visayan broth texture. Don't skip bruising the lemongrass; hitting it with the back of a knife releases the essential oils that define this dish. Always use pork cuts with bone and a bit of fat (like neck or ribs) for the most flavorful and 'linamnam' (savory) soup base. If you prefer a sweeter note, some regional variations add a piece of corn on the cob cut into rounds.
🍽️ Serving Suggestions
Serve hot with a side of steamed white jasmine rice to soak up the fragrant broth. Provide a small dipping bowl of fish sauce (patis) with crushed bird's eye chilies (siling labuyo) and a squeeze of calamansi. Pairs wonderfully with a side of crispy fried fish (like Galunggong) for a textural contrast. A cold glass of iced pandan tea or fresh coconut water complements the herbal notes of the lemongrass. Best enjoyed as a family-style meal where everyone can help themselves to the different vegetables.