Have you tried this Boholano special dish with pork and that famous purple tuber? Nilat-an na Tiil ng Baboy is a Filipino dish from Bohol simply prepared by cooking marinated pork legs in its own steam with soy sauce, saba bananas and ube.
There are many Filipino dishes that I discover because of this TV show back in the Philippines called “Pinas Sarap”, where Kara David visits Philippine provinces and try their local cuisine. It’s a very informative show, at least for me as I come to learn about these provincial dishes that are less popular outside the towns they are usually served. One of the episodes that I liked was their Boholano Christmas, where she showcased usual Festive Dishes that Bohol serves during this time and one of them was our dish today.
Typically, in Bohol when its festive season, families purchase a whole pig and use everything from the animal where it will divided into portions and prepare a dish out of it. That is why when you visit the province on occasions like this, every dish you encounter is made with pork or has pork on it. We already showcased several of these dishes like Nilauja and Solita, today we are making another one, definitely another porky dish and it’s the Nilat-an na Tiil ng Baboy.
Its one interesting dish for me the cooking process mostly. Filipino dishes usually start with sauté of garlic and onion when this two is present but for this recipe they are just cooked all together in a pot until it steams and starts to cook from its own juices. Another interesting thing is the use of ube, usually this ingredient is used for snacks, sweets and desserts but never I had seen it on a savoury dish, it may not be traditional but whatever works for me is good. It’s one good dish, like most pata dishes its sticky due to the collagen from the cut, it is also sweet and savoury, with hints of sourness and floral taste. Like adobo but not as heavy, like patatim but not as saucy, it’s like hamonado but not as sweet and like most of them, a nice serving of rice is the best pair for it.