Melo Villareal
April 11, 2012 – Sooo Pinoy Food Tour Day 1 in Cebu – Previous Post : Manna’s Sutokil.
After my first ever Sutokil Adventure, we moved to Tides Restaurant at Shangri-la Mactan Resort and Spa. Upon arrival at the restaurant, we were introduced to Chef Adolfo Lopez – Shangri-La Mactan Resort & Spa’s Executive Sous Chef.
Pork La-uya
He prepared Pork La-uya – a boiled pork belly dish that is very close to his heart since its an heirloom recipe from her Mother. Surprisingly, Nilagang Baka in Ilocos and Batanes is also popularly known as Lauya however Ilonggo’s La-uya taste similar to pork sinigang, it also has tomatoes and okra but they put langka and uses green mango as a souring agent instead of Sinigang’s tamarind.
Chef Adolfo Lopez
In cooking La-uya, the pork is marinated in salt, pepper and sugar in 24 hours before its being simmered to tenderness together with the vegetable ingredients and other spices.
Pork La-uya of Chef Adolfo Lopez
The Chef shared as well that starting this May 2012, they will be having a Filipino Night in which the highlight will be the popular dishes from different parts of the country.
Thank you Unilever Food Solutions for continuously promoting Pinoy Food! Let us all support the Sooo Pinoy Campaign! To know more about the Sooo Pinoy campaign, food lovers are invited to like the Sooo Pinoy page on Facebook or follow @SoooPinoy on Twitter.
