If raw papaya is to be used as meat tenderizer in cooking nilaga when and how should it be applied?

Raw papaya contains an enzyme called papain, which helps break down proteins and tenderize meat. To use it in nilaga, you should grate or MASH a small amount of raw papaya and apply it to the meat before cooking. Allow the meat to marinate with the papaya for about 30 minutes to an hour, then rinse off any excess before adding it to the broth. This method ensures that the meat becomes tender without being overly mushy.