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’m an advocate of traditional Filipino food. But that doesn’t mean that I don’t welcome unorthodox approach in cooking. I also like to experiment with different recipes, whether it’s a fusion of various dishes from a place that I visited or an adaptation of a cooking demo video that I watched online. It excites me to discover new flavors inspired by various cultures and the people behind them.
This recipe is no different. It obviously takes inspiration from the Filipino Sinigang sa Miso and the Japanese Miso Ramen—both can confidently represent the culinary traditions of the countries where they come from. I have always wanted to try out this recipe simply because I was curious. How would it taste?
To be honest, I was kind of skeptic about the outcome of this dish. The main common denominator between the two national dishes is the miso, and I’m not even sure if the same type of miso is used in both recipes. Not only that, Sinigang sa Miso traditionally uses fish and seafood. But in this recipe, I used pork.
In case you’re wondering, I wasn’t high when I created this recipe :-). Sinigang-Ramen fusion dishes is not new as there are several restaurants out there that already serve this noodle dish. However, I thought the miso would add another layer of flavor. As individual dishes, miso complements both. But as a fusion, it was a feast of umami flavors!
Do you also want to experiment new recipes at home? You can start with this noodle dish. Get the recipe below:
There was a classic jest at home when I was younger whenever we asked our lola what’s for dinner—she would respond that we’re having lechong kawali, then she would hand me the kawali (lechong kawali literally means roasted wok).
Of course, lechong kawali is neither a lechon (roast) nor a kawali (wok). It is what you make at home when you’re craving for a lechon, but don’t have the time or the luxury to buy or roast an entire pig. Lechon is usually only served during special occasions.
Filipinos created lechong kawali (perhaps with Chinese influence) as an attempt to ‘imitate’ the succulence of a lechon without all the fuss. Although this simple pork belly dish is not roasted, it is cooked twice: by boiling and deep frying. Some recipes require a second deep fry to achieve that crispy pork skin. Traditionally, the pork belly is cooked in a kawali hence the name, but any deep pan can be used.
Lechong kawali is quite similar to many Asian dishes such as the Chinese Siu Yuk and the Thai Moo Grob. Personally, nothing beats our local version when it comes to flavor.
Check out the recipe below: