Go Back

How to Cook Lauya (Ilokano Pork Knuckles Stew)

Lauya is an Ilokano dish it usually consist of pork knuckles and vegetables but some variations uses beef knuckles.
Prep Time10 mins
Cook Time2 hrs 25 mins
Total Time2 hrs 35 mins
Course: Pork Recipe
Cuisine: Filipino
Servings: 6 servings
Calories: 361kcal
Author: Manny


  • 3 kilos pork knuckes or pata ng baboy
  • 1 head cabbage sliced into strips
  • 4 large potatoes peeled and quartered
  • 1 head of garlic crushed
  • 4 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 of water or soup stock
  • MSG or any granulated seasoning


    How to cook 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.