Pork Nilaga
- 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.