CARABEEF LAUYA | PATA NG KALABAW LAUYA | OUTDOOR FIREWOOD COOKING | NATIVE ULAM | Relish Pinoy
Channel: Relish Pinoy
Date: 2021-04-10

#CARABEEFLAUYA
#PATANGKALABAW
#PHILIPPINECUISINE
#lutong_bahay
#Asian_recipes
LAUYA is a type of beef stew of beef, pork or carabao meat cooked with sweet potatoes, cabbages and seasoned with ginger, onions and fish sauce. It is slowly cooked until the meat becomes very tender that it literally melts in your mouth. Lauya is quite similar to the bulalo and pochero, which are also well-loved Filipino dishes.
How to cook Lauya: Chop the CARABAO PATA or let the meat vendor chop it for you about 1 and 1/2 inches thick. Wash and clean, remove or shave the small hairs if you found any. 

Put carabao pata in a big pot and add enough water to cover it. Add salt and bring to a boil over high heat. Skim off scum accumulated on the surface, reduce heat to medium, cover and simmer for two to 5 hours, or until meat is fork tender. Add more water as needed.
INGREDIENTS:
2 kilos pork knuckes or pata ng baboy 
Pechay
Potatoes peeled and quartered
1 head of garlic crushed
Onions chopped
Ginger, bay leaves (optional)
Ground black pepper
Patis, salt

Cooking this dish is simple, just throw everything in the pot then put it on the stove and cook. But this recipe has one more step of smoking the pork knuckles (cold smoke process) that will give the meat a more savory country style flavor. With regard to smoking the meat, don’t use scrap wood like those used in construction or furniture because they have chemicals to treat the wood. Use only natural unprocessed wood like branches of a tree or firewood. You can also grill the knuckles if smoking seems tedious to do.

Optional:  Then add sugarcane vinegar or sukang Iloko and cook for another 25 minutes. Again do not mix or stir. Serve hot in a soup plate.

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