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.
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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.
- 2 lbs. pork spare ribs
- 5 string beans, cut in 2½ 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
- 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!