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:
When your family eats Sinigang almost every week, chances are, there’s always an abundant supply of kangkong lying around in your fridge’s vegetable compartment. Kangkong (or water spinach) is uber cheap and it’s available all year round. A bundle of kangkong costs about P15 (US$.30) at the grocery and, perhaps, even cheaper at the public market.
Aside from Sinigang, kangkong can also be cooked as adobo, topped with some crispy garlic and savory dark sauce, which can be a fantastic side dish to your fried or grilled seafood, chicken, or pork. But today, we’re making Crispy Kangkong.
Crispy Kangkong is also a tasty appetizer, typically served in restaurants (which may sometimes cost a little more than it should be). But now, you can simply make them at home. The kangkong leaves are coated in spiced batter before frying them in hot oil. Drain the excess oil on a paper towel and that’s it, ready to be served. Easy-peasy!
Check out the complete recipe below: