Did you know that we have a thriving chocolate industry in the Philippines? In fact, we can go head to head with other top producing countries in the world. Several international candy brands even source their chocolates here in the Philippines. I wouldn’t be surprised if I find Wonka’s chocolate factory around the corner. 🙂
Speaking of which, thank you to Cacao Culture Farms for providing me with their wonderful chocolate products. I love good quality chocolates and theirs did not fall short of my expectations. Also, let’s support local products and farmers. A prosperous local farming industry results to high-quality produce at a lower cost. So, if you can, shop at your local farmers’ market or palengke instead of large supermarkets, and buy local produce instead of the imported ones.
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:
I have a confession to make. I don’t like Champorado (sorry!). I’m not a fan of a sweet meal, especially for breakfast.
I actually don’t remember when my dislike for Champorado started. However, I do remember enjoying it as a child. My other lola (my lola‘s sister-in-law who lived next door) had a carinderia in front of her home and she used to sell breakfast meals. Early in the morning, I would buy Champorado from her (and she would sometimes give me free puto or rice cake) and that would be my breakfast before heading for school.
Champorado is chocolate rice porridge which is historically influenced by the Mexican Champurrado. It is normally served with a drizzle of evaporated or condensed milk and eaten with salty dried fish on the side, such as tuyo (herring) or dilis (anchovy).
Filipinos love the contrasting salty and sweet flavors. I understand that salty complements sweet, but personally, the fish and chocolate combination is a bit hard to swallow, literally and figuratively. So, yup, to each his own.
This recipe is inspired by my lola‘s sister-in-law’s Champorado recipe. She added peanuts (peeled, roasted, and ground into a smooth paste) to her Champorado which resulted in a much richer flavor and creamier texture. Imagine a chocnut-flavored Champorado—it’s really good.
Excited for tomorrow’s breakfast? Grab the recipe below: