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Nilagang Baboy Recipe


  • 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!