Law-Uy
A warm and hearty vegetable soup featuring leafy vegetables and okra along with tender pieces of pork
Ingredients
- 200 g fatty pork cubed
- 4 pcs medium Asian taro cut into 1/2-inch sections
- 1/4 section butternut squash cubed
- 1 bunch saluyot
- 1 long patola / luffa sliced
- 12 pcs okra
- 2 pc eggplant sliced
- 1 stalk lemongrass pounded
- 1 red onion sliced
- 1 thumb-size ginger thinly sliced and pounded
- 4 cloves garlic minced
- 5 cups water
- salt
- freshly ground black pepper
- oil
Instructions
- First, season the pork generously with some salt and pepper.
- Heat up some oil in a wok and fry the pork until it's a beautiful golden brown color. Once done, set the pork aside and let's move on to the next step.
- In the same wok, sauté some garlic, onion, and ginger to really bring out those flavors. Pour in some water and add taro and lemongrass, and let it simmer for about 10 minutes. Then, add in some eggplant, squash, and okra, along with the fried pork, and let it all simmer for an additional 5 minutes.
- Next, add in some patola and let it continue to simmer for 2 more minutes.
- Finally, stir in some saluyot and let it cook for just 1 more minute. Season the dish with some salt and freshly ground black pepper to taste, and it's ready to serve.