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.
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.
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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.