Whenever I tell my friends about lauya, they keep asking me what kind of dish is that. I’m dumbfound that I can’t give them an answer, I never knew that the dish is called Lauya ng Paranaque since it’s popular in the city of Paranaque, Metro Manila.
The side dish or the sawsawan consists of egg plant and garlic. It’s perfect when served with rice.
Lauya ng Paranaque
- 2 lbs pork hock
- 1 lb squash cubed
- 1 lb sweet potato cubed
- 1 lb cabbage
- 1 bunch green beans cut diagonally
- 1 cup sugar brown
- 2 lb eggplant cut in half
- 1 clove garlic minced
- In a pot, boil pork hock until tender.
- Once the meat is tender, remove from pot and set aside. Then add sweet potato, squash, sugar and salt in the pot, simmer for about 30 minutes
- Remove squash and sweet potato and put in a bowl, mash with fork. Return to pot then add cabbage and green beans.
- Add egg plant in the pot on top. Let it steam for 15 mins. Remove eggplant and put in bowl.
- After steaming the eggplant and placed in a bowl. Remove the skin. Mash well.
- Add minced garlic and vinegar. Mix well.
When eating this, wet your rice with the soup and add a little bit of the eggplant to your meat. Delicious!