Law-Uy

Law-uy is a vegetable soup dish popular in Mindanao, at first sight it looks like dinengdeng or laswa but this dish is totally different and from what I noticed it uses a lot of slimy vegetables and root crop. Jute leaves, Okra, Loofah and Taro are the main vegetables that gives it the unique consistency.

Law-uy is a vegetable soup dish popular in Mindanao, at first sight it looks like dinengdeng or laswa but this dish is totally different and from what I noticed it uses a lot of slimy vegetables and root crop. Jute leaves (Saluyot), Okra, Loofah (Patola) and Taro are the main vegetables that gives it the unique consistency. From there ingredients like squash, eggplant, moringa leaves (malunggay) are added, it is the flavoured with lemongrass, fatty pork and/or fried fish.

Like the other vegetable soup dishes across the Philippines most of the vegetables can be grown in your own backyard so fresh ingredients is just right on your fingertips. This dish is usually enjoyed with fried or grilled fish and/or meat. It’s simple, its nutritious and truly delicious.

Law-Uy

★★★★★ 5 from 1 review

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

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Description

Law-uy is a vegetable soup dish popular in Mindanao, at first sight it looks like dinengdeng or laswa but this dish is totally different and from what I noticed it uses a lot of slimy vegetables and root crop. Jute leaves, Okra, Loofah and Taro are the main vegetables that gives it the unique consistency.

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Ingredients

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• 200 g fatty pork, cubed
• 4 pcs medium Asian taro, cut into 1/2-inch sections
• 1/4 section butternut squash, cubed
• 1 bunch saluyot
• 1 long patola / luffa, sliced
• 12 pcs okra
• 2 pc eggplant, sliced
• 1 stalk lemongrass, pounded
• 1 red onion, sliced
• 1 thumb-size ginger, thinly sliced and pounded
• 4 cloves garlic, minced
• 5 cups water
• salt
• freshly ground black pepper
• oil

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Instructions

1. Generously season pork with salt and pepper
2. In a wok add oil then fry pork pieces until golden brown in colour. Remove from wok then set it aside.
3. In the same wok sauté garlic, onion and ginger
4. Pour water the add taro and lemongrass. Simmer for 10 minutes.
5. Add eggplant, squash, okra and fried pork then simmer for 5 minutes.
6. Add patola then continue to simmer for 2 minutes. Stir in saluyot cook for 1 more minute.
7. Season with salt and freshly ground black pepper then serve.

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