|Category:||Soups & Stews|
One of the things Mom bought last week was pork hocks. Since fatty meat is not good for her gout, I decided I’d cook it while she’s not home. I debated what to do with it. I already have pechay for a nilaga and this cold, rainy weather calls for soup. But I had a better idea, lauya.Lauya was a favorite growing up in Ilocos. It is quentessianlly an Ilocano dish. And whenever I think of lauya, it reminds me of my dear late Auntie Mayyang, the only sibling of my paternal grandmother.
Auntie Mayyang was more known in our town as that very strict grade one teacher, she’s a legend but she was a very good teacher and she loved her job and equally proud of all her pupils. Next to that, she was known as a great gardener but not as a cook. But the few times that she’s in the kitchen, Auntie could make the best of whatever dish she knew to cook. I love her sinuam or suam (swam) and I would ask for that dish for breakfast whenever I went home from college. And her bu-bud (fermented rice) which we used to share among family friends along with the various fruits we got in abundance from her garden.
Wherever you are now Auntie Mayyang, be rest assured that I remember you dearly and fondly and am grateful for all the legacies you’ve handed down to us. Lauya is a cross between Tagalog nilaga and paksiw. It is close to nilaga because it is a soup but without the veggies and close to a paksiw because of the vinegar.This is typical of Ilocano dishes, with very basic ingredients, simple to cook and yet hardy and just hits the right spot in this frigid temperature.
1 pork hock
Water – several cups
2 bay leaves
1 tbsp. of whole peppercorns
6 cloves garlic
2 tbsps of vinegar
Put all ingredients in a big pot except the vinegar. Make sure the hocks is covered with water. In the first boil, remove all the scum that floats on top.
Let it boil until very tender. When very tender add the vinegar and let it boil one more time.
Serve with plenty of rice. Also prepare some patis and lemon.
[Reposted from Multiply]