Nilagang Baboy with Bokchoy

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.

Nilagang Baboy

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:
Nilagang Baboy - 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.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more