 Lauya, a Filipino-Ilocano stew of pork knuckles (pata), potatoes, and cabbage, flavored with peppercorns. | |
| Alternative names | La'uya, Laoya, Caldo |
|---|---|
| Type | Stew,Soup |
| Course | Main Course |
| Place of origin | Philippines |
| Region or state | Ilocos Region |
| Associatedcuisine | Filipino Cuisine |
| Serving temperature | Hot |
| Main ingredients | Beef,pork (knuckles),ginger,vinegar |
| Ingredients generally used | Garlic,bay leaves,peppercorns,potatoes,chayote,green papaya,cabbage,bok choy,mustard cabbage |
| Variations | Chicken,carabao |
| Similar dishes | Nilaga,Bulalo, Lauya Ilonggo-style |
Lauya/ˈlɑːuːjɑː/ (also spelledlaoya) is aFilipino meatstew or soup characterized by a savory, slightlysweet-and-sour, and gingery broth.[1][2] It is typically prepared usingslow-cookedbeef orpork knuckles (pata), along with vegetables such ascabbage orbok choy,potatoes, or greenpapaya.[3] The dish is seasoned withgarlic,onion,ginger,fish sauce (patis), andsugarcane vinegar (sukang Iloko).[4] It is commonly served as amain dish and eaten withsteamed rice. Lauya originates from theIlocos Region in northernLuzon,Philippines, where it is considered a traditionalcomfort food.[5][6] A dish also known aslauya exists inIlonggo cuisine inwestern Visayas region and is characterized by a savory and sour, vivid orange, and slightly sticky broth, typically prepared with large chunks of unripejackfruit (langka).[7][8]
Lauya is often compared to and regarded as a cousin ofNilaga andBulalo due to similarities in ingredients and cooking methods;[2] however, it is distinguished by the prominent use of ginger, which gives the dish a distinctive aromatic and flavor.[9] The dish has numerous regional variations and names depending on locality, with some versions prepared usingcarabao,chicken, orgoat, some seasoned with fermentedanchovy sauce (buggúong orbagoong isda), and in certain areas it is also referred to ascaldo.[4]
The namelauya is derived from theSpanish-Filipino termla olla (literally "the pot"), likely referring to the nativeclay pots (banga) traditionally used to cook the stew.[10] These pots allowed meat, vegetables, and spices to simmer slowly, creating a flavorful broth.[11][12] The term reflects the fusion of indigenous Filipino cooking techniques with Spanish culinary influence, and has persisted in regional languages such asIlocano andHiligaynon, even as the dish evolved with local ingredients and preparation styles.[13]
Ilocanolauya is characterized by its simplicity and few ingredients, a product ofIlocano resourcefulness. Historically, Ilocanos were typically given the less desirable cuts ofbony meats during theSpanish colonial period.[14] Today, various cuts of pork or beef may be used including:pigs feet,ham hock,pork butt,spare ribs,short ribs,shank,oxtail,chuck steak, andbrisket.[15][16][17]Chicken andcarabao can also be used.[18] The meats are cut into larger chunks in order to be simmered and braised for a longer period.[4][19]
Very few vegetables garnish Ilocanolauya, often limited to one or two choices. Stews containing pork and beef may be accompanied by potatoes and cabbage.[20]Chayote andgreen papaya can be used in stews containing pork or chicken.Bak choy ormustard greens can substitute for cabbage in beef stews while the leaves ofmoringa,bittermelon, andchili peppers are favored in chicken stews.[19]
A subtle amount ofvinegar is commonly added to the braising liquid to limit the gaminess of the meat rather than as a souring agent.[20] Salt is used along with a small amount offish sauce andsoy sauce, in addition to whole or coarsely groundpeppercorns.Ginger is used in beef and chicken stews, while pork stews usesgarlic.[21][22]Bay leaves are optionally added to pork and chicken stews when leafy greens are not added.[19]
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