Nilagang Baboy

Nilagang Baboy

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This is one of my son’s favorite dishes, along with sinigang, pasta with white sauce, salmon and adobo. Could also be the easiest dish ever. Vegetables to go could be whatever you want with carrots and cabbage and all but here is how we like it best – with pechay, potatoes and beans.

Pork with fat, cut into chunks (Pork pata is also good)
2 large onions, peeled
Potatoes, quartered
Green round beans (Baguio beans)
A bunch of pechay, edges cut
About 10 peppercorns
Patis (fish sauce)

Add pork to a pot of boiling water. Scoop out scum when it floats. Simmer for 15 minutes. Throw in onions and peppercorns, and season with patis. Simmer until pork is tender. Add in potatoes and cook until potatoes are done. Add the beans and simmer until beans are al dente. (You may scoop out the beans into a serving bowl to avoid overcooking.) Add pechay, cover with a lid and bring to boil. Turn off the heat and let stand for about 2 minutes. Serve hot.

Favorite sawsawan? Patis, alamang, toyo-mansi (Fish sauce, shrimp paste, soy sauce with kalamansi). Pick you choice.

Food Friday

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

11 thoughts on “Nilagang Baboy

  1. I love nilaga too; any form of nilaga. For more fatty flavour, you could probably braise some pork hocks or feet (cut) alongside the baboy. Strain & add basic spices: cinnamon, bayleaves, star anise, blackpeppercorns, cloves, cardamons,green onions, ginger & garlic. Strain again.

    A Meal in itself and perfect with chilis & beer.

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