Kapampangan Nilagang Baboy 

Like almost every other world cuisine, Filipino food has its share of comfort food, such as a hearty dish of boiled meat and vegetables. Nilagang Baboy, (Boiled Pork Soup and Vegetables) is just such a dish. Even better, it is an ideal, easy to make Filipino recipe for novices - and anyone that enjoys making or eating good, wholesome tasty food.

Like much Filipino food, each different region of the Philippines has its own variation of Nilagang Baboy. Each variation has slight differences in the cut of pork used, and in the amount of spice or types of vegetables added. This simple recipe is for my basic Kapampangan version of Nilagang Baboy, in which I use a pork cut with less fat than usual, and bak choy, white radish, onion and tomatoes as the vegetables. If you prefer a heartier ‘stew’ type dish, by all means add some extra vegetables, such as corn or, if you fancy something a little different, try adding banana or plantain as Nilagang Baboy uses these in some of the other Philippine regional variations for this dish.

This recipe should easily serve 8 people with a tasty meal -  

Kapampangan Nilagang Baboy Ingredients

• 2 kg pork spareribs (cut into halves)
• 6 cups water
• 1 inch square of fresh ginger, (finely sliced)
• 5 small tomatoes
• 1 large onion, (roughly sliced)
• 1 large white radish, (rough chopped)
• 1 tbsp Patis (fish sauce)
• 1/2 tsp black peppercorns (cracked) 
• 1 kg bok choy, (sliced)
• salt to taste

Directions

• Place the water, pork pieces, onion, fish sauce, ginger, salt and peppercorns a large covered pot over medium high heat.
• When the mixture starts to boil, reduce the heat and allow the mixture to simmer until the meat is just tender (1 to 1½ hours).
• When just tender, keeping the head medium-low, add the radish and cook for a further 10 to 15 minutes (until the radish changes color and becomes semi-translucent) 
• Add the sliced bok choy and continue cooking for another 5 minutes or until the bok choy leaves are tender. When all meat and vegetables tender, check seasoning for taste and serve. 
• Though ‘wet’ this dish is often served with fresh boiled white rice.  

Get updated when we add new articles...

Sign up for our free newsletter on the home page or click 'Newsletter Sign Up' on our contact us page.