Sangag sa Luya na Pata ng Baboy

Hello Everyone!!!

Today I’ll share a local dish from my home town, Biñan, Laguna. We Biñanense call this soup ‘Sangag sa Luya’ but it should not be confused with ‘Tinola’ because it is just same. We only call it differently and maybe some nearby provinces too. Anyway, to get you more confused I also make some changes in the process of cooking it.
Today we will use Pork Hock or Pork Knuckle, and we will not cut it until it is cooked and tender. It’s the safest way to cook it and we will not have those annoying little chip of bones in our soup.

On the green leafy vegetables, I use what is available onboard. But at home, I normally use Dahon ng Sili, Malunggay or Petsay Tagalog.

And one more thing, when at home I like to eat the leftovers the next day with “Kanin Lamig” for breakfast. Just like a typical Biñanense!

Sangag sa Luya na Pata ng Baboy
Sangag sa Luya na Pata ng Baboy – Photo by Nino Almendra

Now on with the cooking…

Sangag sa Luya na Pata ng Baboy

Prep. time: 15 minutes

Cooking time: 2-3 hours

Difficulty: Very Easy

Makes; 6 liters

Good for 12 crew

You will need;

2 pcs. (1 kg. each) pork hock (Pata ng baboy)

7 liters water

8 cloves garlic, minced

100 grams(1 thumb-sized) ginger, peeled and julienned

250 grams yellow onions, peeled and cut into wedges

4 Tbsp. vegetable oil

4 Tbsp. fish sauce

2 pcs. chayote, peeled and sliced

3 pcs. green or red long chili

100 grams lettuce

100 grams spinach

Direction;

Place the pork hock in a large soup pot with water. Bring to a boil, remove the foam on the surface. Transfer on medium heat, cover the soup pot and let it simmer until pork hock is cooked but the meat still firm and not very tender. (1 to 2 hours)

Transfer the cooked pork hock in a bowl, let it cool down. “Never put water to speed up the cooling process. It will reduce the rich taste of your cooked meat.” Set aside the soup stock.

Remove the cooked meat from the bones, cut into chunks. Set aside and don’t discard the bones.

In another soup pot, heat the oil. Saute the garlic and ginger until fragrant. Add the onions, stir until translucent.

Add the cooked pork hock meat, stir for a minute. Add the fish sauce and stir for another minute.

Pour in 5 liters of pork hock soup stock. Put back the pork hock bones into the soup. Bring it back to boil, cover and let it simmer on medium heat for another 30 minutes or until meat is tender.

Add the chayote and the whole chili, let it cook until chayote is tender. Remove the pork hock bones and discard. Season with salt to taste.

Add the spinach and lettuce. Serve with warm steamed rice.

Enjoy your meal !!! 🙂

Here’s how I do it;

Place the pork hock in a large soup pot with water. Bring to a boil, remove the foam on the surface. Transfer on medium heat, cover the soup pot and let it simmer until pork hock is cooked but the meat still firm and not very tender. (1 to 2 hours)

Transfer the cooked pork hock in a bowl, let it cool down. “Never put water to speed up the cooling process. It will reduce the rich taste of your cooked meat.” Set aside the soup stock. Remove the cooked meat from the bones, cut into chunks. Set aside and don’t discard the bones.

In another soup pot, heat the oil. Saute the garlic and ginger until fragrant. Add the onions, stir until translucent.

Add the cooked pork hock meat, stir for a minute. Add the fish sauce and stir for another minute.

Pour in 5 liters of pork hock soup stock. Put back the pork hock bones into the soup. Bring it back to boil, cover and let it simmer on medium heat for another 30 minutes or until meat is tender.

Add the chayote and the whole chili, let it cook until chayote is tender. Remove the pork hock bones and discard. Season with salt to taste.

Add the spinach and lettuce. Serve with warm steamed rice.

Enjoy your meal !!! 🙂


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try cooking some Sangag sa Luya.


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