Nilagang Baboy Recipe

Ingredients

8. Transfer to a serving bowl.

Serve with a spicy fish sauce
dipping sauce.

2 lbs. pork (belly or

shoulder), cubed

1 medium yellow onion

1 medium cabbage,
quartered

1 1/2 lbs pork (ribs or

belly) or beef

2 medium potatoes, peeled

and cubed

1 small bundle bokchoy /

pechay

4 pieces ripe saba banana,

sliced in half crosswise

1 small head cabbage,

quartered

6 to 8 cups beef or pork

broth

1 medium
onion, quartered or sliced

1 teaspoon whole
peppercorn

6-7 cups water

Salt to taste

2 pieces potatoes,
quartered (optional)

3 tablespoons cooking oil

1 tablespoon fish sauce

(patis)

1 tbsp whole peppercorns

Salt to taste

9. Share and enjoy!

INGREDIENTS:

Cooking Procedure
1. Heat the cooking oil in a
deep cooking pot.
2. Once the oil becomes hot,
saute the onion.
3. Add the whole pepper corn.
Continue to cook for 20
seconds.
4. Put-in the pork. Cook until
the color turns light brown
(about 3 to 5 minutes).
5. Pour-in the beef or pork
broth. Bring to a boil.
Simmer for 45 to 60 minutes
or until the pork becomes
tender.
6. Add the saba banana and
potatoes. Stir and cook for
12 minutes.
7. Put-in the cabbage. Add salt
to taste. Stir. Cover and
continue to cook for 3
minutes.

HOW TO PREPARE
NILAGA:

In a stock pot, simmer

the beef shank for at
least an hour or until
tender.

Remove the scum that

rises above the soup. Add
more hot water if
necessary.

When meat is fork tender,

add the onion, salt, whole
peppercorn, potatoes and
corn. Let stand for 5-8
minutes.

Add the cabbage, chinese

cabbage and bokchoy.
Season with fish sauce
according to taste.

Remove from heat. Serve

hot. Enjoy!