Linat-an is a boiled pork soup dish that resembles Pork Nilaga. Although both dishes might sound the same, there are notable differences that can help us distinguish one from the other.
Linat-an makes use of lemongrass (tanglad) and it also requires vegetables that are not present in Nilaga, such as: red bell pepper, string beans (sitaw), and taro root (gabi).
As far as I am concerned, this soup dish is more of a Sinigang without a souring agent. The lemongrass plays a great role in enhancing the flavor of this dish and the gabi makes the texture of the soup thicker, which I find enjoyable.
If you have not tried to cook Linat-an before, I encourage you to give it a try. You’ll surely love it!
Try this Linat-an recipe. Let me know what you think.
Linat-an Recipe
Ingredients
- 2 lbs. pork spare ribs
- 5 string beans, cut in 2 1/2 inch length
- A bunch of green onions, cut in 3 inch length
- 2 medium taro root (gabi), chopped
- A bunch of lemongrass, cleaned and tied together
- 3 cups rice washing
- 3 cups beef or pork broth
- 1 small red bell pepper, sliced
- 1 medium yellow onion, quartered
- Salt and pepper to taste
Cooking Procedure
- Combine rice washing and beef broth in a cooking pot. Bring to a boil.
- Put-in the spare ribs, lemongrass, and onion. Simmer for 45 to 60 minutes or until the pork becomes tender.
- Add-in the gabi. Cook for 5 to 8 minutes.
- Put-in the string beans and bell pepper. Cook for 3 minutes.
- Add the green onions. Cook for a minute.
- Add salt and pepper to taste.
- Transfer to a serving plate.
- Serve. Share and enjoy!
Number of servings (yield): 4