Nilagang Baboy (Boiled Pork Soup)

  

Comfort in a Bowl: Traditional Nilagang Baboy Recipe

There's something incredibly comforting about Nilagang Baboy, a traditional Filipino boiled pork soup. This dish beautifully combines the richness of tender pork with the freshness of garden vegetables, creating a heartwarming meal that’s perfect for any day. Nilaga, as it's commonly known, is a staple in many Filipino households, and for good reason—it’s simple, delicious, and brings families together around the table.

The beauty of Nilagang Baboy lies in its simplicity and versatility. It's a dish that allows you to use whatever vegetables are in season or readily available, making it both economical and adaptable. The broth, simmered slowly to draw out the flavors of the pork and aromatics, becomes a rich and savory base that perfectly complements the tender meat and vibrant vegetables. It's a meal that warms you from the inside out, making it ideal for both cool rainy days and for providing a comforting touch in tropical climates.

Nilaga can be made with either beef (nilagang baka) or pork (nilagang baboy). Today, I’m sharing a cherished family recipe for Nilagang Baboy that’s been a favorite in my home for as long as I can remember. This dish typically features tender and fatty cuts of meat like sirloin, pork belly, ribs, or brisket, boiled to perfection and infused with the flavors of onions, garlic, peppercorns, and fish sauce. The broth is enriched with a variety of vegetables, making it both nutritious and satisfying.

Recipe video:

Ingredients:

• 750g Pitso ng Baboy (pork shoulder ribs)
• 8 cups water
• 1 big white onion, quartered
• 1 stalk green onions
• 3 cloves garlic
• 1 small sweet potato, halved
• 2 saba bananas, halved
• 6-7 pieces green beans
• 1/2 cabbage
• 4 pcs snow cabbage (petsay tagalog)
• 1 tsp. peppercorn
• Fish sauce or salt to taste

Instructions:

1. Preparation: Soak the pork in cold water for an hour before boiling it. This helps lessen any foul smell from the pork. (Tip: Since I’m in a tropical country, I usually add ice cubes to the water.)
2. Boiling the Pork: In a large pot, bring 8 cups of water to a boil. Add the soaked pork. Let it boil, then skim off any scum that rises to the surface. Once the scum has been removed, add the quartered white onion, green onions, and peppercorn. Reduce to a simmer.
3. Cooking the Vegetables: Once the pork is tender (about an hour), add the sweet potato and saba bananas. Continue to simmer until the sweet potato is cooked through. Add the cabbage and snow cabbage, cooking for a few more minutes until they are just tender.
4. Seasoning: Season the broth with fish sauce or salt to taste. Adjust according to your preference.
5. Serving: Serve hot with white rice. For added flavor, you can serve it with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.

A Dish of Joyful Memories

Growing up, Nilagang Baboy was a weekly highlight at our family table. The kitchen would be filled with the comforting aroma of simmering pork and vegetables, making us eagerly anticipate dinner time. My siblings and I would gather around the table, sharing stories and laughter as we enjoyed this hearty soup. The simplicity of the dish, combined with the joy of eating together, made it a cherished part of our family traditions.

Whether you’re new to Filipino cuisine or looking to recreate a beloved dish from your childhood, Nilagang Baboy is sure to bring warmth and happiness to your table. Enjoy!

Feel free to share your own memories or variations of Nilagang Baboy in the comments below. Happy cooking!