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.
- 1 kg pork bones
- 2 large red onions, quartered
- 1 celery stalk
- 1 carrot
- 1 tbsp black peppercorns
- 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
- 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.
- Add pork ribs and simmer for additional 30 minutes.
- Now separate pork ribs then set aside.
- Strain the liquid using a fine strainer and place it on a separate pot.
- Bring the stock to a boil, once boiling bring heat to medium-high and continue to boil for 15 minutes until reduced.
- Add pork ribs and onions then simmer in low heat for 30 minutes.
- Add the plantain bananas and sweet potatoes then simmer for additional 10 to 15 minutes or until sweet potates are soft.
- 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.
- 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