Lauya
Pork stew with potatoes and cabbage | |
| Alternative names | La'uya, laoya |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Ilocos region |
| Serving temperature | Hot |
| Main ingredients | Beef or pork |
| Ingredients generally used | Ginger, garlic, vinegar, bay leaves, peppercorns, potatoes, chayote, green papaya, cabbage, bak choy, mustard cabbage |
| Variations | Chicken, carabao |
Lauya /ˈlɑːuːjɑː/ is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla" (lit. "the ceramic pot"), likely referring to the native clay pots (banga) in which stews were made in. It is now often associated with the Ilocano stew typically made with pork or beef. The term is sometimes used in Ilonggo cuisine.
Like many other Filipino dishes, this savory dish is often paired with a side of cooked rice.