Nilagang Baboy with Bokchoy

Nilagang Baboy with Bokchoy. It has been a while since I updated this blog. I have been extremely busy with work lately. From now on I will try to post regularly. For a start in the tradition of OPC’s simple Pinoy food I would like to share the recipe of Nilagang Baboy with Bokchoy we had for dinner. I know it is straight forward to cook nilaga, but this is for the benefit of those who are learning how to cook or to those who are just surfing for a nilaga recipe. In fact I already have a similar recipe in the archives, Nilagang Baboy with Sweet Corn which basically is very similar with the difference of just the addition of sweet corn. Traditionally when in Manila we just use the Pinoy pechay which are best for the Pinoy nilaga dishes. Given my present remote location in Australia, vegetables are limited to whatever local vegetables that are in season. We are sort of lucky anyway since bokchoy has been constantly available in most Australian Supermarkets.

The secret of a good pork nilaga is to use pork preferably with some bones and with lot of fats in big chunk cuts. Yes the fats are sinfully delicious that make the difference for a good nilaga. Now if you are for some health reasons do not eat pork fats then I would not stop you from discarding the fats and skins but I recommend to use pork cuts with a lot of bones.

Here is the recipe of my Nilagang Baboy with Pechay, enjoy


Ingredients:

1 1/2 kilo pork spareribs or pork belly, skin on, cut to big serving pieces
2 big bunch, bokchoy or pechay, trimmed
1 small bundle green beans, trimmed
3 medium size potato, skinned, quartered
1 medium sized carrots, skinned, cut in to wedges
2 large size onion, quartered
1 tbsp. peppercorns
2 slivers of ginger
1 small bunch spring onion, chopped
salt

Cooking procedure:

Wash pork thoroughly, put in a large pot, cover with enough water, bring to a boil for 2 to 3 minutes, Discard first boiled liquid and rinse boiled pork off scum. Now pour fresh water to cover pork add in the ginger, peppercorn and onion, bring to a boil, and simmer for 1 to 1 1/2 hour or until the fork are tender, add more water as necessary. Take out all scum that rises to the surface. Add in the potato and carrots, simmer for 5 to 8 minutes. Season with salt to taste. Add in the vegetables and cook for another 2 to 3 minutes or until the vegetables are cooked. Garnish with chopped spring onion and serve with patis, kalamansi and chili dip.

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