Description
Nilagang Baboy is a traditional Filipino boiled pork soup known for its melt-in-your-mouth tender pork ribs and comforting broth. This hearty dish features a medley of vegetables including potatoes, green saba bananas, Baguio beans, and leafy greens simmered to perfection, making it perfect for cozy nights. Enhanced with fish sauce, peppercorns, and fresh aromatics, it’s a wholesome and satisfying meal best served with rice and a side of spicy fish sauce for an extra kick.
Ingredients
Scale
Meat and Broth
- 2 pounds Pork ribs
- 8 cups Water
- 1 medium Yellow onion, sliced
- 1 teaspoon Peppercorn
- 2 tablespoons Fish sauce
Vegetables
- 3 medium Potatoes, peeled and quartered
- 2 pieces Green saba bananas, ends trimmed and cut into 3 diagonal pieces
- 1 cup Baguio beans (green beans), trimmed and cut into 3-inch lengths
- 1 bunch Onion leek or green onion, root removed and sliced into 2-inch pieces
- 1 cup Pechay (cabbage), trimmed and washed
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Pork: Place the pork ribs in a large pot and cover with just enough water to submerge them. Bring it to a boil over high heat. Once the scum rises to the surface, turn off the heat, discard the water, and rinse the ribs to remove impurities.
- Simmer for Flavor: Return the cleaned pork ribs to the pot and add 8 cups of fresh water. Add the sliced onion, peppercorn, and fish sauce. Bring the mixture to a boil over high heat, then cover the pot and reduce heat to low. Let it simmer gently for about 1 hour or until the meat is fork tender.
- Prepare the Vegetables: While the pork simmers, wash and peel the potatoes, then quarter them. Trim the ends off the saba bananas and slice each into three diagonal pieces. Soak the potatoes and bananas in water to prevent browning until ready to add.
- Chop and Wash Greens: Trim and thoroughly wash the pechay leaves. Remove ends from the Baguio beans and cut into 3-inch lengths. Slice the green onions into 2-inch pieces after removing roots.
- Cook Bananas and Potatoes: Add the sliced saba bananas to the pot and cook for 5 minutes. Then add the potatoes and cook for an additional 5 minutes, allowing both to soften but retain structure.
- Add the Green Beans: Toss in the Baguio beans and continue cooking until all vegetables are tender, approximately 5 more minutes.
- Season and Finish with Greens: Taste the broth and adjust seasoning with salt and pepper as needed. Add the green onions and pechay, cover the pot, and simmer for one more minute to meld flavors before turning off the heat.
- Serve and Enjoy: Ladle the Nilagang Baboy into a large soup pot or individual serving bowls. This dish is ideally served hot with steamed rice and optionally accompanied by a side of spicy fish sauce for added heat.
Notes
- Discarding the initial boiling water removes impurities and helps achieve a clearer broth.
- Simmering the pork at low heat ensures the meat becomes tender and flavorful without becoming tough.
- Saba bananas add a subtle sweetness that contrasts nicely with the savory broth.
- Adjust the seasoning to taste before adding the leafy greens to avoid over-salting.
- For a spicier experience, serve with spicy fish sauce or add chili peppers.
- Use fresh pork ribs for the best flavor and texture.
