Cook authentic Ilocano Pork Lauya with pork shank, vegetables, and a touch of sukang Iloko. Discover the difference between lauya and nilaga, plus my father’s own twist.
Spoiler alert: this Steak ala Pobre is no wagyu, with no fancy thermometer required , or a ₱2,000 price tag.
Paksiw na Baboy with libas leaves (locally called alugihib or adwas in Marinduque) is a provincial twist on the classic vinegar-braised pork. The young libas leaves add a natural sour, citrusy flavor that balances the richness of pork pata. Learn how this traditional Marinduque recipe turns a familiar dish into something deeply tied to place and heritage.
After a long day of grocery shopping at Unimart, I always treat myself to a simple ritual. I head straight
Inasimang Manok is a chicken sinigang that uses libas leaves (locally called alugihib or adwas) as the souring agent. Unlike tamarind, libas brings a gentle sourness with a hint of sweetness, making the broth light, refreshing, and perfect for a rainy day.
