Nilagang Baboy
Pork Nilaga is easy to make and so delicious! This Filipino boiled soup with kalabasa and pechay is hearty, filling, and the perfect comfort food for cold weather.
Servings: 6 Servings
Calories: 868kcal
Ingredients
- 2 pounds pork belly, cut into 2 ½ inch cubes
- 8 cups water
- 1 medium onion, peeled and quartered
- ½ teaspoon peppercorns, cracked
- 1 tablespoon fish sauce
- 1 small calabasa, peeled, seeded and cut into 2-inch chunks
- 2 bunches pechay, ends trimmed and leaves separated
- salt to taste
Instructions
- In a pot over medium heat, combine pork and water. Bring to a boil, skimming scum that floats on top.
- When the liquid has cleared, add onions, peppercorns, and fish sauce. Continue to boil for about 1 to 2 minutes.
- Lower heat, cover and cook for about 40 to 45 minutes or until pork is tender. Add more water in ½ cup increments as needed to maintain about 6 to 7 cups.
- Add calabasa and cook for about 5 to 7 minutes or until tender yet firm.
- Add napa cabbage or pechay and cook for about 1 minute or until tender yet crisp.
- Season with salt to taste. Serve hot.
Video
Notes
To ensure a clear, sediment-free broth, make sure to tend the pot during the first few minutes of boiling and skim off any scum that floats on top.
Nutrition
Calories: 868kcal | Carbohydrates: 20g | Protein: 18g | Fat: 81g | Saturated Fat: 29g | Cholesterol: 109mg | Sodium: 321mg | Potassium: 1197mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2543IU | Vitamin C: 61mg | Calcium: 179mg | Iron: 2mg