How do you make pork lauya(filipino soup dish)?

Question

10 points to give proper ingrediants and directions...

Answer 1

6 fresh pork hocks. About 4-5 lbs. You may substitute with fresh pork ribs and or belly pork.
4 fresh whole garlic cloves-smashed, peeled, and minced fine
1 tsp black peppercorns
2 large bay leaves-ripped into quarters
1 whole white or yellow onion-peeled and quartered
3 large whole russet potatoes-peeled and quartered
1 fresh whole round head cabbage-cored, halved, and quartered
MSG to taste (optional)
fresh cracked black pepper to taste
3-5 Tbsp of patis=fish sauce=nuoc mam
pinch coarse hawaiian or kosher salt to taste
4-6 pieces of filipino sweet chili peppers (optional)
1/2 lb fresh string beans-cut into 1 inch sections (optional)

Procedure:

* Rinse pork hocks under cold running water until clear. Place pieces in a big stockpot or pressure cooker.
* Boil for 10 minutes and skim scum and foam. Drain and rinse pieces under cold running water a second time. Rinse pot clean of particles and add pieces back. Cover with clean water and bring to a boil again. If using pressure cooker, cook at optimal pressure for 10 minutes also and rinse the same way.
* Add garlic, onions, and bay leaves. Add MSG and salt.
* Bring meat to a boil then simmer until semi-tender. About 1 hour 15-30minutes. Skim foam and scum everynow and then. If pressure cooking, bring to optimal pressure and cook for a total of 30 minutes.
* While pork is cooking, prepare potatoes by peeling, cutting and soaking potatoes in cold water to prevent discoloration.
* Prepare cabbage and set aside.
* Add potatoes, cabbage and optional vegetables 5 minutes before pork reaches "off-da-bone" tenderness.
* Season to taste with the patis fish sauce.

Answer 2

LAUYA or POCHERO is a classic Filipino stew which can feature as many kinds of meat as the cooks’ imagination can master, from beef, pork, or big whole fish like snapper any big fish that had delicious flesh or even Shrimps.

If you want to use just purely PORK, here's what you can do:

1 kg. pork with fat, cut to serving pieces
2 MAGGI Pork Broth Cube, dissolved in
4 cups water
2 medium sweet potato (kamote), peeled & quartered
1 eggplant, sliced 2" wedges
1 cup Baguio beans, sliced 2"
1 small bundle native pechay (bok choi)
1 small cabbage, quartered
4 saba bananas, cut to wedges
Salt, soysauce, black pepper

1. Cook pork slowly in broth until tender. Remove pork from pot, reserving stock.

2. Cook vegetables in boiling broth until crisp-tender. Season with salt, soysauce and black pepper to taste. Serve together with meat.

ENJOY!!!

Answer 3

Pork Stew “Lauya”

3-5 lbs bony pork pieces
3 bay leaves
1 whole garlic peeled, and crushed
1 medium sized onion sliced
3 tablespoon red wine vinegar (to cut the fatti-ness)
Kosher salt to season to your taste
4-5 cups of water, just enough to smother the bones.


Mix all the ingredients in a large stockpot, cook covered medium to low heat, skimming the brown stuff that rises to the top.

I usually let this sit on the stove for about 5 hours, until the meat is falling of the bones. I serve this w/steamed cabbage and rice.

Answer 4

lauya among ilocanos is a soupy dish similar to Tagalog's nilaga.

lauya is either beef or pork feet or pork ribs. To cook lauya, you only need the meat to be boiled in a water with chopped 3 medium sized red onions, pepper corn, MSG (or bouillon cubes), half clove crushed garlic, and salt. Boil the meat until tender. Beef usually takes time to cook.

After that, you may add in the vegetables. Cabbage or pechay (Chinesse cabbage), potatoes, and baguio beans.

Others put fresh milk to it but it is optional.

Answer 5

Filipino Pork Soup

Answer 6

LAUYA (SOUTHWESTERN MINDANAO POCHERO)

actually beef is commonly used but changed it to pork...dont have the pork recipe...

Ingredients:
1 kg. pork cut to serving pieces
2 MAGGI Beef Broth Cube, dissolved in
4 cups water
2 medium sweet potato (kamote), peeled & quartered
1 eggplant, sliced 2" wedges
1 cup Baguio beans, sliced 2"
1 small bundle native pechay
1 small cabbage, quartered
4 saba bananas, cut to wedges

Instructions:
1. Cook pork in broth until tender. Remove pork from pot, reserving stock.

2. Cook vegetables in boiling broth until crisp-tender. Serve together with meat.

Answer 7

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Answer 8

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Answer 9

Spinach Stuffed Chicken Breasts 4 chicken breasts, pounded thin 1 box frozen chopped spinach (thawed and drained) 12 slices just cooked bacon (not crisp) shredded cheddar cheese garlic powder fresh ground pepper 4 tablespoons ranch dressing grated parmesan cheese Lay chicken flat. Using three strips of bacon, cover the chicken breast. Place 1/4 of the spinach at the thick end of the chicken breast. Season with garlic powder and sprinkle with cheddar cheese (not too much). Roll the chicken and secure with two toothpicks. Place in greased pie plate. Repeat with other 3 breasts. Pour ranch dressing on top (about 1 Tbsp per roll) and sprinkle with parm cheese. Bake at 350 for 35-45 minutes or until chicken is done.

Answer 10

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