Nilagang Baboy

All the porky goodness in a very warming savoury soup. Nilagang Baboy is one of the simplest dish that you will ever encounter, it is so simple it’s just meat boiled water with vegetables of your choice.

Nilagang Baboy is one of the simplest dish that you will ever encounter, it is so simple it’s just meat boiled water with vegetables of your choice.  While that might sound bland for most, if it is prepared correctly then you will get the essence of the meat.  Preparing this dish is similar to making your own stock, the only difference is that this dish is filled with meat and vegetables.  To get a good flavour from this simple dish I guess we need to start with some basic rule of thumb for making a stock flavourful.  Listed below are some tips:

  • Use the basic ingredients that complement the meats flavours, vegetables like onions, carrots and celery are best.
  • Use the following ratio 2 onions : 1 carrot : 1 celery.
  • Another rule is to slow cook it and not to boil the liquid.
  • Remove any scum that rises to the top.
  • For 1 kg of soup bones, use 2 litres of water.
  • Use a long and deep pot for simmering.

I guess it’s not just Philippines who have this type of dish, it’s so basic it exists in other cuisines as well, some good examples are Sup Daging in Malaysia, Cozido in Spain, Boil Up in New Zealand and Coddle in Ireland but for this post it will be the Filipino version so it will use some of our native ingredients.

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Nilagang Baboy

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 4 hours 30 mins
  • Total Time: 4 hours 40 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Nilagang Baboy is one of the simplest dish that you will ever encounter, it is so simple it’s just meat boiled water with vegetables of your choice.


Units Scale

Pork Stock

  • 1 kg pork bones
  • 2 large red onions, quartered
  • 1 celery stalk
  • 1 carrot
  • 1 tbsp black peppercorns
  • salt
  • 2 litres water


  • 1 1/2 kg pork ribs
  • 1 large bunch bok choy
  • 3 medium sweet potatoes, quartered
  • 3 saba bananas (cardaba bananas), cut in 3 sections
  • 2 large white onions
  • fish sauce
  • spring onions, to garnish


  1. In a deep pot add pork bones, onions, celery stalk, carrots, peppercorns, salt and water to cover everything. Bring to near boiling point and when scum rises skim it off. Simmer for 3 hrs. in low heat.
  2. Add pork ribs and simmer for additional 30 minutes.
  3. Now separate pork ribs then set aside.
  4. Strain the liquid using a fine strainer and place it on a separate pot.
  5. Bring the stock to a boil, once boiling bring heat to medium-high and continue to boil for 15 minutes until reduced.
  6. Add pork ribs and onions then simmer in low heat for 30 minutes.
  7. Add the plantain bananas and sweet potatoes then simmer for additional 10 to 15 minutes or until sweet potates are soft.
  8. Turn of the heat, add bok choy cover and season with fish sauce (according to your liking), cover the pot for 5 minutes to cook the vegetable.
  9. Season with freshly ground black pepper, place in serving bowls garnished with chopped spring onions.


  • You can also buy your own pork or chicken stock and use that as a base, it will be faster but it will contain more sodium
  • In the Philippines we don’t use stock we just boil it straight up with water.  This will be less tasty but still delicious.  Making your own stock will yield a more meaty soup similar to the Tonkotsu Broth of the Japanese.


  • Serving Size: 686 g
  • Calories: 609 kcal
  • Sugar: 22.13 g
  • Sodium: 1008 mg
  • Fat: 17.47 g
  • Saturated Fat: 5.963 g
  • Unsaturated Fat: ‭9.874‬ g
  • Trans Fat: ~
  • Carbohydrates: 51.43 g
  • Fiber: 4.3 g
  • Protein: 60.75 g
  • Cholesterol: 192 mg

Keywords: Boiled Pork, Nilaga, Linaga, Nilagang Buto Buto


6 Responses

  1. cquek says:

    Definitely making these soon!

  2. Kristy says:

    This reminds me a lot of the meat, potatoes and carrots dish my mom used to make. Obviously different ingredients, but the same kind of look and feel to it.

  3. I like using pork because for some reason they are more flavorful. I guess I’m just biased because you know. .. they are my relatives. Ha ha ha. Two bowls for me sir. 🙂

  4. kitchenriffs says:

    This really looks terrific! I’ve done something similar with beef, but never pork. Love the idea! Thanks for this.

  5. iamkendra says:

    yummy. Thanks for sharing 😀

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