Corns and ripe saba (Banana plantain) is also good in this dish. You may or may not add pork and beans , it's up to you if you'll like it thickened or just a clear soupy dish. You can even add a thumb-size ginger for a pungent flavor. Nilaga is good in any kind of weather.
My family love nilaga. They love soupy kind of dish that they quickly finish their meal. We always had our get-together with my tito's, tita's and cousins every weekend.
NILAGANG BABOY (boiled pork)
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Ingredients :
· 1 kilo pork (choices of belly, neck or any bony parts of pork like spareribs), cut into serving pieces. You can opt to use beef shanks. Pinoys love the marrow ("utak") part. Deadma na muna sa cholesterol.
· 5-6 cups water
· 3 cloves garlic, crushed
· 1 onion, quartered
· 1/4 tsp. peppercorn
· salt to taste
· 2 potatoes, quartered or baby potatoes (leave skin on)
· pechay (bok choy) or cabbage leaves
Cooking Procedures :
1. Place pork in a big pot and let it be covered with water. Bring to a boil.
Lower the heat and let it simmer until pork is tender for about an hour. Do scoop out and discard the coagulated blood that accumulates on top of the broth. This happens especially when the meat is freshly butchered. You may want to put in the potatoes, too, after "cleaning" the soup.
2. Add sliced onions, peppercorn and season with salt.
3. Add Baguio beans. Simmer for 5 minutes.
4. Remove from heat. Add pechay or cabbage leaves. The remaining heat from the broth will make sure you do not overcook your veggies.
6. Serve immediately and with patis
· 1 kilo pork (choices of belly, neck or any bony parts of pork like spareribs), cut into serving pieces. You can opt to use beef shanks. Pinoys love the marrow ("utak") part. Deadma na muna sa cholesterol.
· 5-6 cups water
· 3 cloves garlic, crushed
· 1 onion, quartered
· 1/4 tsp. peppercorn
· salt to taste
· 2 potatoes, quartered or baby potatoes (leave skin on)
· pechay (bok choy) or cabbage leaves
Cooking Procedures :
1. Place pork in a big pot and let it be covered with water. Bring to a boil.
Lower the heat and let it simmer until pork is tender for about an hour. Do scoop out and discard the coagulated blood that accumulates on top of the broth. This happens especially when the meat is freshly butchered. You may want to put in the potatoes, too, after "cleaning" the soup.
2. Add sliced onions, peppercorn and season with salt.
3. Add Baguio beans. Simmer for 5 minutes.
4. Remove from heat. Add pechay or cabbage leaves. The remaining heat from the broth will make sure you do not overcook your veggies.
6. Serve immediately and with patis
(fish sauce) on the side.
Philippine kitchen tip (oddities):
Don't laugh now, but if you want your tough beef to be tender in no time during boiling, put a spoon or teaspoon into the water along with it. It works. Don't ask me how or why. Just do it.
Philippine kitchen tip (oddities):
Don't laugh now, but if you want your tough beef to be tender in no time during boiling, put a spoon or teaspoon into the water along with it. It works. Don't ask me how or why. Just do it.
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