Lauya

Lauya /ˈlɑːuːjɑː/ (also spelled laoya) is a Filipino meat stew or soup characterized by a savory, slightly sweet-and-sour, and gingery broth. It is typically prepared using slow-cooked beef or pork knuckles (pata), along with vegetables such as cabbage or bok choy, potatoes, or green papaya. The dish is seasoned with garlic, onion, ginger, fish sauce (patis), and sugarcane vinegar (sukang Iloko). It is commonly served as a main dish and eaten with steamed rice. Lauya originates from the Ilocos Region in northern Luzon, Philippines, where it is considered a traditional comfort food. A dish also known as lauya exists in Ilonggo cuisine in western Visayas region and is characterized by a savory and sour, vivid orange, and slightly sticky broth, typically prepared with large chunks of unripe jackfruit (langka).

Lauya is often compared to and regarded as a cousin of Nilaga and Bulalo due to similarities in ingredients and cooking methods; however, it is distinguished by the prominent use of ginger, which gives the dish a distinctive aromatic and flavor. The dish has numerous regional variations and names depending on locality, with some versions prepared using carabao, chicken, or goat, some seasoned with fermented anchovy sauce (buggúong or bagoong isda), and in certain areas it is also referred to as caldo.