Lauya
A comforting Ilocano-style stew where tender pork melds with chayote and a medley of vegetables in a clear, savory broth. Lauya is rustic Filipino cooking at its finest — simple ingredients, gentle simmering, and a flavor that feels like home.
For 4 servings
- prep
Prepare the pork and aromatics.
1.Rinse the pork belly cubes and set aside.2.Peel and cut the chayote into wedges, removing the soft seed core.3.Quarter the onion, crush the garlic cloves, and slice the ginger into coins. - boil · ~30 min
Start the broth with pork and aromatics.
1.Place the pork belly, onion, garlic, and ginger into a large pot.2.Pour in 6 cups of water and bring to a rolling boil over high heat.3.Skim off any scum that rises to the surface to keep the broth clear.4.Lower the heat, cover, and simmer for 30 minutes until the pork is fork-tender. - simmer · ~10 min
Add the chayote and season.
1.Add the chayote wedges to the pot.2.Season with fish sauce and black pepper.3.Cover and simmer for 10 minutes until the chayote is tender but still holds its shape.TIPDon't rush the chayote — it should be soft but not mushy to keep the stew's texture. - simmer · ~5 min
Finish with the green vegetables.
1.Add the green beans and cook for 3 minutes.2.Gently fold in the bok choy and cook for another 2 minutes until just wilted.3.Taste the broth and add a pinch of salt only if needed.TIPBok choy cooks fast — kill the heat as soon as its leaves turn bright green to preserve its delicate bite. - serve
Serve immediately while piping hot.
Ladle generous portions of pork, vegetables, and clear broth into bowls. Serve with steamed rice on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a clearer broth, blanch the pork belly in boiling water for 5 minutes, then drain and rinse before starting the stew; your scum will be minimal.
- 2Resist the urge to skip skimming the scum during the initial boil — it's the key to a pristine, appetizing final broth.
- 3Cut chayote into uniform wedges (about 1-inch thick) so they cook evenly and don't fall apart before the green vegetables are added.
- 4Use the flat side of your knife to smash the ginger coins slightly before adding them — this releases more of the aromatic oils into the broth.
- 5Add the fish sauce gradually: start with 2 tablespoons, taste, then add the third only if needed, as different brands vary in saltiness.
- 6Lauya tastes even better the next day; cool completely, refrigerate, and reheat gently to allow the flavors to meld deeply.
Adapt it for your goals.
Lighter protein
Substitute pork belly with bone-in chicken thighs (skin removed) for a leaner stew that's still deeply savory; reduce the simmering time to about 25 minutes for the chicken.
leafy greens swapLeafy greens swap
Replace bok choy with pechay (Chinese cabbage), spinach, or mustard greens for a slightly different green note — just add them in the last 2 minutes so they barely wilt.
root veggie variationRoot veggie variation
Add 1 medium potato (peeled and cubed) along with the chayote for extra heartiness; the potato will thicken the broth slightly as it simmers.
seafood twistSeafood twist
Use large shrimp or firm fish fillets (like bangus/milkfish) in place of pork, and simmer the vegetables in a light shrimp or fish stock; cook the seafood only 3–4 minutes at the end.
Why this is on our healthy list.
Rich in Collagen
Pork belly with skin on simmers to release gelatin and collagen into the broth, which may support joint and skin health.
Hydrating Clear Broth
The water-based, low-sodium broth with ginger and garlic offers a warming, hydrating base without heavy fats or starches.
Good Source of Fiber
Chayote and green beans provide dietary fiber, supporting digestive regularity and a feeling of fullness.
Packed with Vitamin K
Bok choy and green beans are excellent sources of vitamin K, which is essential for bone health and blood clotting.
Frequently asked questions
Yes, pork shoulder or spare ribs work wonderfully; they have enough fat and connective tissue to stay tender and enrich the broth. Just increase simmering time to 45 minutes to 1 hour.
