Nilagang Baboy
Pork Nilaga is easy to make and so delicious! This Filipino boiled soup with kalabasa and pechay is hearty, filling, and the perfect comfort food for cold weather.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds pork belly, cut into 2 1/2 inch cubes
- 8 cups water
- 1 medium onion, peeled and quartered
- 1/2 teaspoon peppercorns, cracked
- 1 tablespoon fish sauce
- 1 small calabasa, peeled, seeded and cut into 2-inch chunks
- 2 bunches pechay, ends trimmed and leaves separated
- salt to taste
Instructions
- 1
In a pot over medium heat, combine pork and water. Bring to a boil, skimming scum that floats on top.
- 2
When the liquid has cleared, add onions, peppercorns, and fish sauce. Continue to boil for about 1 to 2 minutes.
- 3
Lower heat, cover and cook for about 40 to 45 minutes or until pork is tender. Add more water in 1/2 cup increments as needed to maintain about 6 to 7 cups.
- 4
Add calabasa and cook for about 5 to 7 minutes or until tender yet firm.
- 5
Add napa cabbage or pechay and cook for about 1 minute or until tender yet crisp.
- 6
Season with salt to taste. Serve hot.