In Luzon especially in Manila nilaga and sinigang is the most popular pork soup dish hence most of the ones who come from that region might not know our recipe for today. Linat-an is a similar looking dish but is more popular and commonly prepared in the Visayan and Mindanao regions, it looks like Nilaga or Sinigang but there are notable differences that can differentiate among the two. Though it looks almost the same the flavours are different, the lemongrass and red bell pepper gives it a unique taste that sets it apart. Cooking this dish is as easy as nilaga, just dump everything in the pot and away you go.

Like the sinigang and nilaga there are a lot of ways in cooking this but the key ingredients stay. For vegetables you can literally use any tropical vegetables like kang kong, string beans, spring onions, and okra to name some. Root crops are also used to make the soups texture thicker like taro, sweet potatoes and butternut squash. For my recipe today I will be using some of them but not all, the dish might look simple but you will be surprised that it packs a lot of flavour.

Prep time
Cook time
Total time
Serves: 5-6
  • 1½ kg pork spare ribs
  • 1 large taro root, cubed or 8 pcs Asian taro
  • 1 bunch string beans, cut into 2 in sections
  • 1 bunch kang kong
  • 1 bunch spring onions, sliced into 2 in sections
  • 6 stalks lemon grass, white part only
  • 3 cups rice washing
  • 3 cups pork stock
  • 1 red bell capsicum, sliced
  • 2 medium onions, roughly chopped
  • salt
  • fish sauce
  • freshly ground black pepper
  1. Place pork spare ribs in a pot then fill it with enough boiling water, let it continuously boil for 5 minutes until all the scum rises to the top. Remove from stove then drain liquid, rinse pork with cold water and rinse the pot as well to remove any impurities.
  2. Place pork back into the pot together with lemongrass, onion, rice washing, pork stock and salt. If you are using the large taro then add it at this point, they are harder. Top it up with water if necessary. Bring to a boil and simmer for 50 minutes.
  3. If you are using the small taro, add it now and continue to simmer for 10 minutes.
  4. Add the string beans and bell pepper then simmer for 3 to 5 more minutes.
  5. Add the kang kong and spring onions then simmer for 2 more minutes.
  6. Season with fish sauce and freshly ground black pepper then serve.


Linat-an Wide


3 Responses

  1. suituapui says:

    With all the pork spare ribs, this is bound to be nice. I love clear soups and I love chewing at the meat and the bones. Nice!

  2. What a gorgeous soup, totally new to me. I LOVE lemongrass so I am sure I would devour a bowl in no time.

  3. mjskit says:

    The perfect soup for the cold, windy, wet spring day we’re having. Some very interesting ingredients.

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