Alternative names | La'uya, laoya |
---|---|
Course | Main course |
Place of origin | Philippines |
Region or state | Ilocos region |
Serving temperature | Hot |
Main ingredients | Beef or pork |
Ingredients generally used | Ginger, garlic, vinegar, bay leaves, peppercorns, potatoes, chayote, green papaya, cabbage, bak choy, mustard cabbage |
Variations | Chicken, carabao |
Lauya /ˈlɑːuːjɑː/ is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla" (lit. "the ceramic pot"), likely referring to the native clay pots (banga) in which stews were made in.[1][2] It is now often associated with the Ilocano stew typically made with pork or beef.[3][4][5] The term is sometimes used in Ilonggo cuisine.[6][7]
Like many other Filipino dishes, this savory dish is often paired with a side of cooked rice.
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