Name: Nilagang Baboy
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 kg pork belly or pork ribs (liempo or spare ribs), cut into chunks; 2 pcs corn on the cob (mais), cut into 3–4 pieces; 2-3 pcs medium potatoes (patatas), peeled and quartered; 1/2 pc head cabbage (repolyo), sliced into wedges; 1 pc medium onion, quartered; 1 tbsp whole peppercorn (pamintang buo); 2-3 tbsps fish sauce (patis), or to taste; to taste Salt; 6-7 cups water

Luto Time: 75 mins

Serves: 4

Medium

Nilagang Baboy

Tender pork simmered in a clear, savory broth with sweet corn, potatoes, and fresh cabbage.

sangkap list0/9 items

1 kgpork belly or pork ribs (liempo or spare ribs), cut into chunks

2 pcscorn on the cob (mais), cut into 3–4 pieces

2-3 pcsmedium potatoes (patatas), peeled and quartered

1/2 pchead cabbage (repolyo), sliced into wedges

1 pcmedium onion, quartered

1 tbspwhole peppercorn (pamintang buo)

2-3 tbspsfish sauce (patis), or to taste

to tasteSalt

6-7 cupswater

how to luto

1Boil the Pork – In a large pot, add pork and water. Bring to a boil, then skim off the scum (brown foam) that rises to keep the broth clear.

2Add Aromatics – Put in onion, and peppercorns. Lower the heat and simmer for 45–60 minutes, or until pork is tender.

3Mais & Patatas – Add corn and potatoes. Simmer for another 10–15 minutes until veggies are almost cooked.

4Season – Add patis and a bit of salt to taste.

5Repolyo – Lastly, add the cabbage. Cook for 2–3 minutes only, just until wilted but still crisp.

tips

Serve Hot – Enjoy with steamed rice and sawsawan (fish sauce + calamansi + chili). You can add pechay or green beans for extra gulay.