Nilagang Baboy (Boiled Pork with Vegetables)

Sunday 4 Jun 2006

Nilaga in filipino means 'boiled'. Nilagang Baboy is another filipino food recipe that is easy to make that you just throw everything in the pot and let it cook until tender. It can be with pork or beef of any kind you like and just add any vegetables of your choice. Corns and ripe saba (banana plantain) is also good in this dish. You may or may not add pork and beans -- it's up to you if you'll like it thickened or just a clear soupy dish. You can even add a thumb-size ginger for a pungent flavor. Nilaga is good in any kind of weather.

My family love nilaga. They like soupy kind of food dish that they quickly finish their meal. I remember that we used to have this dish (we call it nilat-an in our dialect) during Sunday’s lunch. We always had our get-together with my in-laws every weekend.

Preparing this nilagang baboy (boiled pork with vegetables) reminds me of my family back home.

Ingredients :

· 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
· 5-6 cups water
· 3 cloves garlic, crushed
· 1 onion, quartered
· 2 green onions (scallions), sliced into 1” long
· 1/4 tsp. peppercorn
· salt to taste
· 2 eddoes- also known as taro or gabi, quartered (optional)
· 2 potatoes, quartered
· 1 can pork and beans
· pechay (bok choy) or cabbage leaves

(Measurement Guides)

Cooking Procedures :

1. Place pork in a big pot and let it covered with water. Bring to a boil.
Lower the heat and let it simmer until pork is tender for about an hour.

2. Remove all the resulting scum that will rise to the top of the pot.

3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.

4. Add quartered eddoes (if using) and potatoes. Cook until tender.

5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.

6. Add pechay or cabbage leaves. Do not overcook the green vegetables.

7. Remove from heat. Serve hot.

Check these Tips:
· 10 Ways to Quick and Healthy Cooking
· Basic Handy Ingredient Substitutions
· Introduction To Baking
· English Names of Filipino Local Foods
· Food Purchasing Tips
· Food Storage Tips
· Four Ways To Tenderize Meat
· Golden Rules For Simple Cooking

Comment

che Said:

Apr 07, 2008 » 5:41 AM

thanks for the recipe... it was first attempt... and i survived! my hubby will be proud now. thanks again

l sabularse Said:

Feb 22, 2008 » 1:04 PM

we never used pork and beans and taro in our nilaga (grew up in QC) but will try it probably taste like pochero

Smokin hot Said:

Dec 06, 2007 » 11:06 AM

Oh!my gosh !one word i can say it about this recipe it really kick's ... .Finall'y i got this right how to cook it and it was terrific .I just cook it right now waiting for the pork getting tender .Ummmm!!yummy ,yummy .Thank you so much .My grandma used to cooked this but i forgot sinced i was living in U.S OF A.Keep Keep it up and keep posting .loved to read it new recipe and old .

miss beierly Said:

Oct 31, 2007 » 6:59 PM

OMGosh..I love nilat-an...reminds me of my birthplace, Cebu.
thanks for posting the recipe..I totally forgot about the pork & beans!!!!

heavenne Said:

Oct 18, 2007 » 11:56 AM

im curious about the prok and beans.. but il try it tommorow..

lurvin Said:

Apr 06, 2007 » 2:41 PM

the pork and beans adds taste to the nilaga.. cool combination.

fordy Said:

Mar 05, 2007 » 2:38 PM

im learning..this help alot..hehe..salamat po..may mga pansit na luto ka po ba dyan?..

lily adia Said:

Feb 11, 2007 » 2:03 PM

The best nilaga recipe I've had!..I also added fresh ginger.
Thanks for sharing.

Clarissa Said:

Feb 01, 2007 » 1:39 PM

Oh Thank you sooooooooo much! I love your website, please do keep it going! I too am living in the U.S. right now and I miss the food we eat back home. I also love your Food for the Soul quotes!

M. R. Codina Said:

Jan 09, 2007 » 9:16 AM

Tried this last night 01/08/07 but w/o the pork and beans (w/c I will try next time) and !!!WOW!!!
This recipe really kicks..."WARNING" Make sure you have something to wipe your sweat off your forehead when having this for lunch. This is just so good, it will make you really sweat... Next on the menu is the "HUMBA" (My favorite). I was born and raised in Cebu and have been looking for one that closely matches the taste from home (I am now living in TEXAS,U.S. since 1984. Now you know how much I missed everything from home).
Thank you so much for having this site, and please, please, please keep this going....

Kind Regards
M. R. Codina