| Alternative names | Nilat-an, Linat-ang baboy, Linat-an na baboy, Nilat-ang baboy, Nilat-an na baboy |
|---|---|
| Type | Stew/Soup |
| Place of origin | Philippines |
| Region or state | Visayas,Mindanao |
| Similar dishes | Nilaga,Bulalo,Lauya,Cansi |
Linat-an, also known asnilat-an, is a traditionalporkstew from theVisayas andMindanao islands of thePhilippines. Linat-an characteristically usespork ribs (or other bonycuts of pork) boiled andsimmered until very tender,lemongrass (tanglad),string beans, and starchy ingredients for a thicker soup (usuallytaro). Like the very similarnilagang baboy, the rest of its ingredients can vary, but they typically includechayote,water spinach,onion,garlic,pechay,calabaza, andbell peppers. It is seasoned with salt, groundblack pepper, andfish sauce to taste.[1][2][3][4]
The name "linat-an" literally means "boiled until very tender". It can also be used generally to refer to other types of stews, including those made with beef or chicken.[5]
_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byexpanding it. |
