Nilagang Baboy

Do you like Nilagang Baboy? This recipe is like “binukid style” (farm version) where it involves no fancy ingredient. If you have lemon grass and ginger, carlang and cabbage, then you’re good to go. Carlang by the way is a root crop similar to gabi. This nilagang baboy recipe actually has a special place in my heart because this is the first dish that my husband complimented to be delicious and that was quite a big deal for me 5 years ago. I admit I wasn’t a better cook then. :) The saying “practice makes perfect” really makes perfect sense. ;)

In this dish, I used pork ribs although you can also use pork belly or pierna. The thing with pork ribs is the bones make the soup more tasty. A kilo of pork is good for 2 to3 meals for a family of three like us but since it takes an hour or more for the pork to soften, it would be more economical to boil all of it and create one dish or two after. If you decided to cook all of it for nilagang baboy but will be serving half of it later, divide the dish just before the step wherein you add vegetables and store it in an airtight container and put in the freezer. The next time you serve it, boil it first then add vegetables so the vegetables will be freshly cooked.

Other option here is to use half of it for another dish like what I did. I made the other half into Fried Pork Ribs, you can check out the recipe here. Now for the Nilagang Baboy recipe....

1. Tie the lemon grass into a knot. Pound both the lemon grass and ginger.

2. Boil water then add the lemon grass, ginger and pork. Simmer for 45 minutes. Add salt then continue to simmer for another 15 minutes.

3. Remove half of the pork ribs. You may use it for the Fried Pork Ribs Recipe like I did. Remember to use ribs with more meat in them, otherwise, the ribs may not be suitable for the fried pork ribs recipe.

4. Add the carlang with the remaining ribs in the pot. Simmer till the carlang becomes soft.

5. Add in the pepper and quartered cabbage. Simmer for 3 minutes.

6. Nilagang Baboy Done! Serve hot and enjoy!

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Lechon Kawali


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