Lawot Lawot

Lawot Lawot is a Cebuano dish of mixed vegetables in a viscous broth made with coconut milk, the broth is usually thickened by vegetables like okra, loofa and other slimy leafy vegetables


Lawot Lawot is a Cebuano dish of mixed vegetables in a viscous broth made with coconut milk, the broth is usually thickened by vegetables like okra, loofa (patola) and other slimy leafy vegetables. Think of it as a variation of pinakbet but cooked with coconut milk and like the pinakbet it is one delicious dish, the juices of vegetables used in this dish creates a marriage of amazing flavours complementing each other, add to that the creamy coconut milk and salty fermented shrimp, it’s a dish every Filipino vegetable lover would easily like.

This is not for everyone especially non-Filipinos as it has a funny broth consistency because of the slimy vegetables used, but for us the slimier it is the better. And like other Filipino vegetable recipes this is best enjoyed with a grilled meats or fish.

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Lawot Lawot 1

Lawot Lawot

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Lawot Lawot is a Cebuano dish of mixed vegetables in a viscous broth made with coconut milk, the broth is usually thickened by vegetables like okra, loofa and other slimy leafy vegetables


Ingredients

Scale
  • 150 g pork belly, cubed
  • 300 g okra, sliced into 2-inch pieces
  • ¼ squash or buttercup, sliced roughly 1 inch
  • 1 large bunch spinach (large leaf type) or alugbati
  • 2 bunches kangkong, tender stalks and leaves only
  • 3 medium tomatoes, diced
  • 200 ml coconut cream
  • 400 ml coconut milk
  • 1 red onion, finely chopped
  • 6 cloves garlic, minced
  • 2 tbsp bagoong alamang
  • fish sauce or sea salt
  • freshly ground black pepper
  • oil

Instructions

  1. In a pan add oil then sauté garlic and onions
  2. Add pork pieces and brown evenly.
  3. Add the bagoong alamang and stir fry for a minute
  4. Pour the coconut milk and add the squash and okra, bring to a boil then simmer for 8 minutes
  5. Pour the coconut cream then add the kangkong and spinach then cook for 3 more minutes.
  6. Season with pepper add fish sauce/salt if needed.

 

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