Every culture has its version of boiled meat and vegetables. In the Philippines, the generic nilaga (literally, boiled) can refer to boiled beef and vegetables, boiled chicken and vegetables or boiled pork and vegetables. What the vegetables are vary. But, almost always, there is a combination of leafy and non-leafy vegetables.
This is another updated version of two old nilagang baboy recipes. What’s new in this version? Sweet potatoes in lieu of carrots and potatoes. The natural sweetness of both the cabbage and sweet potatoes is just the perfect foil for the salty broth seasoned with patis (fish sauce).
Nilagang Baboy (Boiled Pork Ribs With Vegetables)
Ingredients
- 1 kilogram pork ribs cut into serving size pieces
- 1 whole onion unpeeled, cut into halves
- 1 whole garlic
- 1 teaspoon peppercorns
- patis (fish sauce) to taste
For the vegetables
- 1 medium head white cabbage cut into quarters
- 500 grams sweet potatoes peeled and cut into wedges
Instructions
- Preheat the oven to 425F.
- Arrange the pork ribs on a rack in a single layer. Place a tray beneath the rack to catch the drippings.
- Roast the pork ribs for 15 to 20 minutes until browned in spots.
- Meanwhile, pour about eight cups of water in a pot.
- Add the onion, garlic and peppercorns. Bring to the boil.
- After 15 to 20 minutes in the oven, take out the pork ribs.
- With the liquid in the pot boiling profusely, drop the pork ribs one at a time. Season with three tablespoons patis (fish sauce).
- When the liquid is boiling once more, turn down the heat to low, cover the pot and simmer the pork for an hour to an hour and a half.
- When the pork is almost done, or about 20 minutes before cooking time is up, drop the cabbage and sweet potatoes into the broth, and simmer for 10 to 15 minutes.
- Taste the broth one last time, add more patis if necessary, simmer for another five minutes or until the vegetables are done.
- Ladle the pork and vegetables into soup bowls and serve hot.
Cook’s Notes
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
The old nilagang baboy recipe has been retired.
Hello and welcome! I'm a retired lawyer and columnist, wife for 28 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes 
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I like nilaga. Have you tried using tuhod ng Baka?
Nope. Does it have a lot of litid? If it does, I’d love to try it. :)
Nilaga is always a favorite in our house. Haven’t tried pork though. We do our nilagang manok whole, i guess we got used to that. Hmmm, pwede yun for dinner.
Connie, using beef knee caps will skyrocket the flavor….and the fat. Litid, oh yes….you just need to pick the ones that have a lot. I cooked a dish which uses, knee caps and marrows….and of course beef. hehe
We really don’t have a name for it, but we fondly call it “tuhod” for obvious reasons. :)
http://peters-pan.blogspot.com/2007/06/we-just-call-it-tuhod.html
The broth becomes incredibly rich when using knee caps, i just don’t use it often due to health reasons.
Oh my gosh, I just saw your entry. I love litiiiiid!!!! Used to buy litid in trays at Cherry’s. Will look for tuhod next time we buy meat. Thanks to you and Wyatt. :)
Wonderful ideas for the veggies! Hinda na masasayang yung kalabasa sa bhay!
God bless.
i like nilaga too as i deem it healthy food as oil or other
fatty substances are not used. im also pursuing variations of my own using other vegies, particulary ampalaya, cauliflower and broccoli. im still on the process of getting the right mixtures to come up with
a delicious taste.
perfect soup for the chilly days :-)
I keep forgetting to add kamote in my nilaga! You just gave me an idea on what I should cook tonite for tomorrow’s meal.
Puwede pala ang kalabasa sa nilagang karne. I use carrots though and sometimes add in Baguio beans but I will try kalabasa next time.
Is it advisable to use those Knorr cubes with nilaga to enhance the taste? My concern with these cubes is their sodium content, so I don’t use them often.
rhodora, naku wag na Knorr cubes. Lasang vetsin. As long as your beef has enough bones, the broth will taste wonderful. And don’t forget to add spices while simmering.
wow! namis ko tuloy ang nilaga. i’m now living on my own kya ang dalang ko ng mgluto. comfort food sa min ang nilaga at sinigang sa bahay ng parents ko. hayy… i mis home…
im food lover help me.to know more about food.ricepes..coz im planning to make my own bussenness.thamk you..
I love nilaga
we never get tired of having nilaga at home.. basta every weekend we only have 3 choices–nilaga, sinigang or tinola. with our nilaga, we love adding saging na saba and sweet potato (kamote).
my daughter called Nilaga “sabay na puti” shes five. everything that has a clear soup in it like sinigang ang tinola are all sabay na puti for her. We find it very cute of her to call it that way, she only knew the vegetables in it that how i can guess what she wants. Tonight I will make sabay na puti…she want the one with potatoes so its gonna be nilaga. lol
Haha! That’s cute! :)
Where’s the recipe for the nilagang baboy? Thanks!
Read the entry again.
i love this ms cons! we add kalabasa and gabi and pechay, sometimes i also add okra added nutrients na rin. so good lalo pag rainy days. =)
Ms Connie i just love your site .Do you also broil the beef like you suggested with pork? also, do you have a recipe for the old fashioned Chinese beef mami and the chinese pork hock stew with star anise, dried banana blossoms as some of the ingredients? these 2 are so good and been wanting to know how to cook them. God bless you and your family and all your endeavors.
Yes, of course, the beef needs to be boiled. :)
As to the recipes you want, just use the search box. They’re all in the archive.