How to Cook Pork Lauya (Ilokano Pork Knuckles Stew)

Pork lauya is a hearty Ilocano stew made with tender pork knuckles, simmered in a flavorful broth of vegetables, fish sauce, and sugarcane vinegar for a rich, smoky taste.

Prep Time10

Cook Time2 25

Total Time2 35

Course: Pork Recipe

Cuisine: Filipino

Keyword: Ilokano dish, lauya recipe, pork knuckles

Servings: 6 servings

Calories: 361kcal

Author: Manny

Ingredients

3 kilos pork knuckes or pata ng baboy
1 head cabbage sliced into strips
4 large potatoes peeled and quartered
1 head garlic crushed
4 pcs medium size onions chopped
6 pcs crushed bay leaves
1 Tbsp. ground black pepper
3/4 cup patis or fish sauce
1/8 cup sukang Iloko raw sugarcane vinegar
4 liters water or soup stock
MSG or any granulated seasoning to taste

Instructions

How to Cook Pork Lauya:

Chop the pork knuckles or let the meat vendor chop it for you about 1 and 1/2 inches thick.
Wash and clean the pork knuckles, remove or shave the small hairs if you found any.
Then smoke the pork knuckles using the cold smoke process. You can also grill the pork partially to improve the taste if you don't want to smoke it. Set aside.
Heat a big wok in medium to strong fire, then add the smoked pork knuckles, let it sizzle for a few seconds then add onion and garlic, potatoes, cabbage, ground black pepper, bay leaves, patis and water. Do not mix or stir.
Cook for 2 hours or until the meat becomes tender.
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.

Notes

Cooking Tips:

Use the Right Wood for Smoking

When smoking the pork knuckles, always choose natural, untreated wood like fruit tree branches for a clean, smoky flavor. Avoid using scrap or construction wood as it may contain harmful chemicals that can ruin the taste and safety of your dish. Smoking enhances the depth of flavor, giving the broth a rich, earthy aroma that elevates the traditional lauya.

Avoid Stirring to Maintain Broth Clarity

Resist the urge to stir the pot while cooking to keep the broth clear and well-balanced. Stirring too early can agitate the ingredients, causing the broth to become cloudy and muddling the distinct layers of flavor. This technique ensures that the rich, smoky essence of the pork knuckles infuses gently into the broth.

Add Sukang Iloko at the Right Time

Adding sukang Iloko during the final 25 minutes of cooking prevents the vinegar from overpowering the dish while allowing it to enhance the broth’s complexity. Letting it simmer without stirring allows the vinegar to blend naturally, balancing the rich pork flavors with a tangy kick. This timing creates a harmonious balance between the smoky, savory, and tangy notes in the stew.