​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

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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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