Recipe for Lauya? a pochero of southwestern mindanao?

Question

hi! anybody knows how to cook lauya? would like a more thorough instruction rather than the recipe in the internet as this is my first time cooking that and i would like to very much impress anyone who would eat it with me... or at least make it edible for them... hehehe :P

Answer 1

fry up some tuyo, throw in some talong and you're all set

Answer 2

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.