Every family has a variant on this beloved Filipino recipe—from the choice of vegetables down to the cut of meat chosen, nilagang baboy is a comforting dish associated with rainy days and family dinners, meant for sharing. This recipe makes use of either the rich pork belly or the more flavorful ribs, with the option to substitute it with beef if you so desire. The traditional accompanying vegetables—cabbage, pechay and potatoes—add not only nutrition, but a bit of lightness and crunch from their freshness to elevate the earthy, savory goodness of this dish. The rich stock of this viand will make a hearty bowl over a cold monsoon morning, and it’s easy to extend the dish if you have visitors surprise you thanks to the easy addition and quick cooking time of more vegetables. Definitely a recipe to treasure for future generations to enjoy!
- 1 1/2 lbs pork (ribs or belly) or beef
- 1 small bundle bokchoy / pechay
- 1 small head cabbage, quartered
- 1 medium onion, quartered or sliced
- 6-7 cups water
- 2 pieces potatoes, quartered (optional)
- 1 tablespoon fish sauce (patis)
- 1 tbsp whole peppercorns
- Salt to taste
- In a stock pot, simmer the beef shank for at least an hour or until tender.
- Remove the scum that rises above the soup. Add more hot water if necessary.
- When meat is fork tender, add the onion, salt, whole peppercorn, potatoes and corn. Let stand for 5-8 minutes.
- Add the cabbage, chinese cabbage and bokchoy. Season with fish sauce according to taste.
- Remove from heat. Serve hot. Enjoy!
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