I think Nilagang Baboy just saved my day. I have not been feeling well for the past days, and the fickle weather is not helping. A bowl of hot broth can solve all problems. I believe that food will save the world.
Nilaga Baboy is a Filipino pork stew, typically with vegetables such as cabbage and petsay or bok choy. Some people use potatoes, but I prefer kalabasa (a type of pumpkin) because that’s how it’s done in my hometown. It also adds a hint of sweetness to the broth that the potato lacks.
Nilaga literally means boiled, which is pretty much the only thing you’ll do to prepare this dish. It is a tad similar to how Pochero or Bulalo or even Sinigang is prepared, which may only differ in the type of meat and vegetables used. Nilagang Baboy is best served with calamansi and patis on the side as they add tartness and umami to the dish to balance the flavors.
Check out my Nilagang Baboy Recipe below:
Pork Nilaga Recipe
You will need:
- 1 kg pork belly or ribs (or any part that you like), sliced or cut into cubes
- 8 cups water
- 1 medium-sized onion, chopped
- 1 tbsp whole black pepper
- 2 tbsp rock salt
- 2 tbsp patis (fish sauce)
- 1/4 kilo kalabasa (calabaza), peeled and sliced
- 1 small-sized cabbage, sliced
- 2 bunches petsay or bok choy (Chinese cabbage), leaves separated
- calamansi and patis for condiment
- In a large sauce pan over medium heat, place pork, water, and onion. Season with pepper, salt, and patis. Cover and bring to a boil. Skim out the scum (foam build up) and turn down the heat to low. Cover and simmer for 1 to 2 hours or until the meat is tender.
- Add the kalabasa. Cover pan and cook kalabasa until soft but firm.
- Taste the broth. Add more water or seasoning to your liking. Add cabbage. Simmer for about 5 minutes.
- Turn the heat off. Add petsay. Cover for about 10 minutes.
- Serve with calamansi and patis.