Nilagang Baboy with Sweet Corn

Nilagang Baboy with Sweet Corn. We Pinoy just love soup dish, most of our comfort or favorite food are soup based dish. The three most common Pinoy soup based dish are Nilaga, Sinigang and Tinola. The main ingredients could be any kind of meat, fish or other seafood. Today I would like to share a pork nilaga dish with sweet corn.

I love sweet corn on my nilaga, I normally add it on beef nilaga, click the link Cebu Pochero, Nilagang Oxtail, Nilagang Baka with Lotus Root, to see the nilaga with sweet corn dishes on the archives. This is the first time I tried to add sweet corn to nilagang baboy.

The resultant dish did really turn very good, the sweet corn on cobs in my nilagang baboy did make the difference. If you want to try the dish here is the recipe of my Nilagang Baboy with Sweet Corn.

Ingredients:

1 kilo pork spareribs or pork belly, skin on, cut to serving pieces

3 pieces sweet corn on cobs, divide into four each piece

1 big bunch, bok choy or pechay, trimmed

3 medium size potato, skinned, quartered

1 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 hour add more water as necessary. Take out all scum that rises to the surface. Add in the sweet corn and continue to simmer for 15 to 20 minutes or until the pork are tender. Add in the potato and simmer for 5 to 8 minutes. Season with salt to taste. Add in the pechay 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.