Nilagang Baboy is a clear, comforting pork soup built from long-simmered bones, tender ribs, sweet potatoes, saba, and bok choy.
4 hours 40 minutes · Serves 8
Ingredients for Nilagang Baboy
1 kg pork bones
2 large red onions, quartered
1 celery stalk
1 carrot
1 tablespoon black peppercorns
Salt, to taste
2 liters water
1 1/2 kg pork ribs
1 large bunch bok choy
3 medium sweet potatoes, quartered
3 saba bananas, cut into 3 sections each
2 large white onions
Fish sauce, to taste
Spring onions, chopped, for garnish
Freshly ground black pepper, to taste
How to cook Nilagang Baboy
1.In a deep pot, combine the pork bones, red onions, celery, carrot, peppercorns, salt, and water. Heat until nearly boiling, skim off the scum that rises, then simmer over low heat for 3 hours.
2.Add the pork ribs to the pot and simmer for 30 minutes more.
3.Remove the pork ribs and set them aside. Strain the broth through a fine strainer into a clean pot.
4.Bring the strained stock to a boil, then cook over medium-high heat for 15 minutes to reduce and concentrate it.
5.Return the pork ribs to the pot and add the white onions. Lower the heat and simmer for 30 minutes.
6.Add the saba bananas and sweet potatoes, then simmer for 10 to 15 minutes, until the sweet potatoes are tender.
7.Turn off the heat, add the bok choy, season with fish sauce, and cover the pot for 5 minutes so the greens wilt in the hot broth.
8.Finish with freshly ground black pepper and serve in bowls garnished with chopped spring onions.
