Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy. Lauya is how they call in Ilocandia the soup dish like boiled pork, beef or any other meat. Lauya is nilaga in Tagalog. Cooking procedure is basically the same on both lauya and nilaga, except for the choice of aromatic that goes in the boiling stock. Some recipe add ginger or some also would add garlic, which I would say its an option to the locality. The meat cut should have bones and fats or skin like the hocks, belly, spareribs, shank, briskets, tail, ect. Choice of fresh vegetables is also added like pechay, cabbage and potato. Here is the recipe of the Lauya nga Luppo ti Baboy I enjoyed during my childhood.
1 pork pata
1/2 head garlic
2 medium size onion, quartered
1/2 small size cabbage, cut into 3 pieces wedge
3 medium size potato, quartered
1 bundle pechay, trimmed
1 tbsp. peppercorns
Ask the butcher to saw cut the pork pata crosswise at 1 1/2” thick slices. Wash thoroughly and put in a large pot. Cover with enough water. Bring to a boil for and simmer for 2 to 3 minutes. Discard the first boiled liquid and rinse boiled pata off scum. Now pour fresh water to cover pork pata. Add in the whole garlic and the peppercorn, bring to a boil. Simmer for 1 1/2 to 2 hours or until the pork is tender. Take out all scum that rises to the surface. Add more water as necessary. Add in the potato and the onion. Continue to simmer for 8 to 10 minutes. Season with salt to taste. Add in the cabbage and the pechay. Cook for another 3 to 5 minutes or until the vegetables are just cooked. Serve hot with patis, kalamansi and sili dip.