It’s like adobo but it’s not, with black beans and annatto oil, it adds another layer of flavour to this interesting dish. Nilauja is a dish from Bohol Philippines made with pork bones sauteed with garlic, ginger and onions then simmered in soy sauce and vinegar with black beans.
One of my recent food discoveries was this Bohol dish called Nilauja or simply Lauja. I learned this from a Filipino TV show called Pinas Sarap. They showcased this dish during their Boholano Noche Buena episode alongside other pork dishes. Noche Buena is an important tradition in the Philippines, a time where extravagant dishes are served to celebrate Christmas eve but usually the off cuts as reserved for another time, but not in Bohol. In a typical Filipino fashion, in order for the pork bones not to go to waste, the show mentioned that Boholano’s use this part as well and serve it together with other non-off cut dishes like Bas Oy, which was showcased as well.
This is the first time I am making this one, so bear with me if the recipe below is inaccurate, I will just base my recipe from what they used on the show. I also used pork soft bones rather than back bones to give it a nice moist collagen like texture which was well suited for this type of dish. The result was phenomenal! It was really good, reminds me of adobo but not as strong as one.