🍲🌡️ Warm up your taste buds with this delicious and comforting soup dish from the Philippines. 🇵🇭💕 Satisfy your cravings and indulge in the rich and savoury flavours that will make your heart and belly happy! 😋👌 Pata ala Lauya is a flavourful Filipino soup made with pork hock, vegetables, and sour fruits. Warm your soul with every spoonful!
Pata ala lauya is a mouth-watering dish from the Ilonggo cuisine that features pork leg cooked until the fat melts in your mouth and the tendons collagen infuse into the vibrant orange soup, coloured by annatto seeds. The dish is also cooked with young jackfruit and a souring agent such as batwan or tamarind.
The dish is highly reminiscent of the past, and the mere mention of lauya can bring back fond memories of years gone by. For many people, it was a dish typically served during fiestas in the barrio, allowing them to taste this rich and delicious pork dish.
The dish is cooked in a large kaldero, where pork leg is cooked until very tender, almost fall-off-the-bone pata, large chunks of unripe langka, and a vivid orange, sour, and sticky broth that’s simply irresistible.
Although the recipe has different versions depending on the region, lauya is typically made with pork. For instance, lauya ng Marikina is similar to Nilagang baka, a soup dish made with beef but with a slightly sweet taste. The dish is enhanced with atsuete, sweet potatoes, saba bananas, and chorizo de Bilbao, which make it even more delicious.
Meanwhile, in Samar, the dish is boiled with pork bones, along with dahon ng luyang dilaw or dahon ng bayabas, according to some natives. Laoyang Negros is made of pork cubes or ground pork sautéed in onions, garlic, ginger, and boiled with spring onions. The Ilocanos on the other hand cook it simply like a cross between sinigang and nilagang baboy but using pork leg.
To sum it up, pata ala lauya is an excellent dish to try if you’re looking for something new and scrumptious. The rich flavours and alluring aroma of the dish are sure to satisfy your taste buds and leave you craving for more. Regardless of the recipe version you choose, you’re bound to discover why lauya is a beloved Filipino cuisine.
Place the pork leg in a large pot along with chopped onion, salt, and enough water to cover it. Bring to a boil, then lower the heat to simmer for 1 hour and 30 minutes or until the pork is tender.
Once the pork is tender, add the young jackfruit to the pot and continue boiling until it becomes tender as well, around 30 minutes.
Add some batwan or any souring agent to the pot and continue boiling until the broth becomes sour enough to your liking.
Mix in some annatto powder, making sure it’s thoroughly incorporated into the broth.
Finally, add the long green chillies to the pot and season with salt and freshly ground black pepper to taste.
Soup is a favourite in our household and frequently make. Usually as it’s cold and wet here in Scotland. Ha ha! I’d love a bowl of this, it looks kind of exotic and might being some sunshine into the house! Thanks Raymund!
I love pork leg, have never tried it with jackfruit though. This looks mouthwatering!
It looks so incredibly good, even on a hot day like today.
I’ve never had a jackfruit, so I cannot fully imagine the flavour of this dish – but oh man, it looks absolutely delicious and hearty!
★★★★★
this certainly looks very hearty and flavourful Raymund!
Soup is a favourite in our household and frequently make. Usually as it’s cold and wet here in Scotland. Ha ha! I’d love a bowl of this, it looks kind of exotic and might being some sunshine into the house! Thanks Raymund!
★★★★★