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


  1. Place the pork kasim in a pot and pour enough water to cover it. Add the onion and peppercorns.
  2. Bring it to a boil, removing scum just before the water starts to boil.
  3. Simmer in low heat for 30 minutes.
  4. Add the pork cube and stir.
  5. Add the squash and the corn and simmer for about 3 minutes.
  6. Season with 1 tbsp patis and add the cabbage and the pechay.
  7. Cover and simer for about 2 minutes until cabbage and pechay are cooked.
  8. Turn off heat and serve with patis-calamansi with sili dipping sauce.