Laoya
Laoya
Ingredients
- 1.5 kg pork pata / beef shank, cut into chunks
- 2 liters water, or enough to cover meat
- 1 large onion, sliced
- 1 thumb-sized ginger, sliced
- 3 cloves garlic, minced
- 2 cups potatoes, peeled and cubed
- 1 small cabbage, chopped into big pieces
- 1 pc siling haba
- 3 tablespoons fish sauce, (patis)
- 1 tablespoon brown sugar
- 1 teaspoon salt, plus more to taste
Instructions
- 1
Place the pork or beef pieces in a large pot. Add enough water to cover the meat (approximately 2 liters). Add 1 teaspoon of salt and bring the mixture to a boil over high heat. As scum rises to the surface, carefully skim it off.
⏱️ 10 min
- 2
Reduce the heat to medium, partially cover the pot, and simmer. If using pork, simmer for 1 1/2 hours. If using beef, simmer for 2 hours, or until the meat is very tender and the broth is rich. Add more water during simmering if needed to keep the meat covered.
⏱️ 120 min
- 3
Add the sliced onion, ginger, and minced garlic to the pot. Continue to simmer for 10 minutes until the aromatics are fragrant. Then, add the cubed potatoes and cook for another 10 minutes, or until the potatoes are almost soft.
⏱️ 20 min
- 4
Stir in the chopped cabbage and siling haba. Cook for 3 to 5 minutes, until the greens are wilted but still retain their bright color.
⏱️ 5 min
- 5
Season the Laoya with 3 tablespoons of fish sauce and 1 tablespoon of brown sugar. Taste and add additional salt as needed to achieve your desired flavor. Serve hot with steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Laoya
- 1.5 kg pork pata / beef shank, cut into chunks
- 2 liters water, or enough to cover meat
- 1 large onion, sliced
- 1 thumb-sized ginger, sliced
- 3 cloves garlic, minced
- 2 cups potatoes, peeled and cubed
- 1 small cabbage, chopped into big pieces
- 1 pc siling haba
- 3 tablespoons fish sauce, (patis)
- 1 tablespoon brown sugar
- 1 teaspoon salt, plus more to taste
Instructions
- 1
Place the pork or beef pieces in a large pot. Add enough water to cover the meat (approximately 2 liters). Add 1 teaspoon of salt and bring the mixture to a boil over high heat. As scum rises to the surface, carefully skim it off.
⏱️ 10 min - 2
Reduce the heat to medium, partially cover the pot, and simmer. If using pork, simmer for 1 1/2 hours. If using beef, simmer for 2 hours, or until the meat is very tender and the broth is rich. Add more water during simmering if needed to keep the meat covered.
⏱️ 120 min - 3
Add the sliced onion, ginger, and minced garlic to the pot. Continue to simmer for 10 minutes until the aromatics are fragrant. Then, add the cubed potatoes and cook for another 10 minutes, or until the potatoes are almost soft.
⏱️ 20 min - 4
Stir in the chopped cabbage and siling haba. Cook for 3 to 5 minutes, until the greens are wilted but still retain their bright color.
⏱️ 5 min - 5
Season the Laoya with 3 tablespoons of fish sauce and 1 tablespoon of brown sugar. Taste and add additional salt as needed to achieve your desired flavor. Serve hot with steamed rice.
⏱️ 5 min