Skip to main content

Pata ala Lauya

The mention of Lauya brings back the food memories of yesteryears. It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish.
I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero! 

And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try.

Here's my simple recipe for Pata Lauya

Ingredients
  • 2 kilos pata (see notes below)
  • Unripe Jackfruit, large chunks/cubes, just proportion it with the pata
  • 1 table spoon Achuete powder, adjustable 
  • 6 pcs Batwan or any souring fruit or broth cubes/powder


  • 2pcs Siling pansigang
  • Water,enough for boiling
  • 1/2 table spoon Salt, adjustable
How to make Pata ala Lauya
  1. Wash and clean pata. 
  2. In a large pot, place pata, salt and enough water then boil until tender. It may take 45 minutes to an hour for regular boiling and less time when pressured cooked.
  3. When tender, add jackfruit and boil until the langka becomes tender too. Make sure the langka is tender before adding souring ingredients.


  4. Add batwan and boil it under the broth becomes sour enough according to your taste.
  5. Add achuete powder and mix thoroughly, You can add more to get the desired hue of the broth.
  6. Add siling pansigang and make adjustments (souring, saltiness, color, etc) and remove from heat
  7. Serve with rice.


 If  you prefer, you can make thsi dish using choiced pata slices (those in the upper part of the leg -bone encirclred with meat then the fat and skin ). 


For the remaining  pata parts, you can make it into Paksiw na Pata.

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...