Kahit mainit ang panahon, mainit pa rin ang ulam? Yes mamshie! Minsan masarap yung tumatagaktak ang pawis habang kumakain, diba? So for today’s ulam: Pork Nilaga.
For me, this is the easiest dish to cook because as the name implies : Nilaga which means to “boil” — you just have to boil everything and it becomes this tasty soup dish
To be honest, it’s my first time to cook Nilaga using pork kasim. I always use parts that has bones in them to make sure it’s flavorful. Just like these two dishes below: Instant Pot Beef Nilaga and Nilagang Tuhod ng Baka.
WATCH THE PORK NILAGA RECIPE VIDEO HERE:
The usual vegetables that I put in my Pork Nilaga are squash, corn, cabbage, and pechay. But there are times when I also add saging na saba and baguio beans. I’ve seem other Nilaga dishes where they put potato instead of squash — try ko nga yon next time but I’ll try purple sweet potato instead para colorful…hihihi.
Kayo, anong nilalagay nyo sa Nilaga nyo?Print
- 500g pork kasim, cut into pieces
- 5 cups water, enough to cover the pork
- 1 onion, cut into quarters
- 1 tsp peppercorns
- 1 pork cube
- squash, around 2 cups when cut into cubes
- 1 corn, cut into pieces
- 1/2 cabbage, cut into pieces
- 2 bunch pechay, washed
- patis to taste
- Place the pork kasim in a pot and pour enough water to cover it. Add the onion and peppercorns.
- Bring it to a boil, removing scum just before the water starts to boil.
- Simmer in low heat for 30 minutes.
- Add the pork cube and stir.
- Add the squash and the corn and simmer for about 3 minutes.
- Season with 1 tbsp patis and add the cabbage and the pechay.
- Cover and simer for about 2 minutes until cabbage and pechay are cooked.
- Turn off heat and serve with patis-calamansi with sili dipping sauce.