Nilagang Baboy Recipe is the newer version of Boiled Beef soup associated with the peasant class back in the day.
It’s locally called Nilagang Baka (cow’s meat) and has seen several adaptations. This pork version uses the same ingredients but you can cook it at a much faster time.
It’s the right dish to prepare if you’re pressed for time. It gives as many nutrients as the beef version can give. You can also use different cuts of pork for this dish.
The most common are the pork belly (Liempo), Tadyang (pork ribs), and Pata (leg part). These are the parts that give the pork the most flavor, especially if with bones.
The original boiled beef may have been for people from the lower class. But today, it’s not that low-cost to prepare such a dish anymore.
Prices have gone up and every food item is not as cheap as before. Yet, this Nilagang Baboy Recipe is still cheaper compared to the beef version.
And, it’s a good dish to prepare for people suffering from diarrhea or hyperacidity.
Here in the Philippines, it’s also a staple, together with Sinigang (sour stew soup) when people get sick with flu.
Also check out our recipe on how to cook tokwat baboy
In this post we'll cover:
Nilagang baboy recipe
- 1 kilo Pork
- 4 cloves Garlic
- 1 medium Onion
- Pepper corn
- 2 pcs Corn cut into 3
- Pinch of Salt
- 1 Pork Broth cube
- Msg (Optional)
- 1 Banana
- Prepare all the ingredients. Garlic, onions, pechay, Corn, salt, pepper corn, pork broth cubes.
- Boil for 30 mins the pork (until tender)
- Add onions, garlic, pork broth cubes, salt, & pepper corn
- Add the Corn and wait till cooked or becomes soft.
- Add some water of needed.
- Adjust according to taste, add some salt or Patis instead.
- Add the Banana and wait for 5 mins.
- Add the Pechay and cook for 5 mins
You can cook the Nilagang Baboy Recipe the way you’ll cook pochero, with only a few modifications.
Nilaga is the dish the home cooks prepare on ordinary days, while the pochero version is the more special and is seen during celebrations.
It’s mostly made up of pork, potatoes, pechay (bok choy), onions, and repolyo (cabbage). You can also add carrots and sibuyas na mura (spring onions).
Some people also put whole black peppercorns for aromatics.
People often remember the Nilagang Baboy Recipe during the rainy season. It’s hot broth, meat, and vegetables when you put on steaming rice is wonderful comfort food.
However, it’s still nice to eat this dish on any day or when you’ve had overload from salty and greasy foods.
It’s lighter than many dishes and people trying to watch their weight are okay to eat this. The only thing they’ll have to avoid is eating the fatty part of the pork.
Every month new cooking tips in your email?
Japanese recipes, cooking tips and more with the first email our FREE mini-recipe guide "Japanese with ease"
Also read: how to cook pork higadillo to perfection