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 bones to keep its original taste because the bones gives that extra porky or beefy savory taste to it. Also you can reduce the ingridients depends on how many servings you want because in this recipe its a fiest size serving.
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 bones to keep its original taste because the bones gives that extra porky or beefy savory taste to it. Also you can reduce the ingridients depends on how many servings you want because in this recipe its a fiest size serving.
Open in Cookpad AppSteps
- 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
Cooksnaps
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