​Nilagang Baboy

​INGREDIENTS:
  • 1 1/2 lbs pork (ribs or belly) or beef
  • 1 small bundle bokchoy / pechay
  • 1 small head cabbage, quartered
  • 1 medium onion, quartered or sliced
  • 6-7 cups water
  • 2 pieces potatoes, quartered (optional) 
  • 1 tablespoon fish sauce (patis)
  • 1 tbsp whole peppercorns
  • Salt to taste
​

HOW TO PREPARE NILAGA:
  • In a stock pot, simmer the beef shank for at least an hour or  until tender. 
  • Remove the scum that rises above the soup. Add more hot water if necessary. 
  • When meat is fork tender, add the onion, salt, whole peppercorn, potatoes and corn. Let stand for 5-8 minutes.
  • Add the cabbage, chinese cabbage and bokchoy. Season with fish sauce according to taste.
  • Remove from heat. Serve hot. Enjoy!

*** Best dipping sauce - Fish sauce with lemon or calamansi


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