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.
🌧️ Rainy Days + Ramen = Perfect Timing It’s been raining for days now—one of those classic early June downpours
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.
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.
Rainy season or cold December nights, there’s nothing like a hot bowl of soup to make you feel grounded. This
