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)
For the vegetables
- 1 medium head white cabbage - cut into quarters
- 500 grams sweet potatoes - peeled and cut into wedges
- 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.
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.