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.

Print