Filipino
Nilagang baboy
Boiled pork and vegetable soup
Pork boiled slowly into a clear broth with potatoes, corn, cabbage and pechay.
- Serves 6
- Prep 15 min
- Cook 1 h 30 min
- Total 1 h 45 min
Cooking this with others?
Save it to a plan: it goes on the group's meals and its ingredients onto a shared shopping list.
Save to a plan
New to JuntoPlan? Start free
Ingredients
8 items · serves 6- 1 kg pork spare ribs (buto-buto) or pork shoulder, cut into pieces
- 1 medium onion, quartered
- 1 tsp whole black peppercorns (pamintang buo)
- 3 medium potatoes, halved
- 2 corn cobs (mais), cut into thirds
- 1/2 small cabbage (repolyo), cut into wedges
- 1 bunch pechay (bok choy)
- 3 tbsp fish sauce (patis)
Contains: fish. Check product labels: brands differ.
Steps
6 steps- 1Put the pork in a large pot with about two litres of water, bring to a boil and skim off the scum.
- 2Add the onion and peppercorns, cover and simmer for about an hour, until the pork is tender.
- 3Add the corn and potatoes and cook for fifteen minutes.
- 4Season with the fish sauce.
- 5Add the cabbage and cook for three minutes, then the pechay for one minute more.
- 6Serve hot with steamed rice and a little fish sauce with calamansi for dipping.