Nilagang Baboy Recipe (Pork Stew)
Whenever I have a craving for Nilagang Baboy, I don’t wait for the rainy or winter season to cook it. I plan my grocery trip the next day or two. The good thing about this dish is, all the ingredients are available in any supermarket. And, in case, the exact ingredients are not available, you can always substitute it with something else. Like for example, corn is seasonal. It’s not available year round. The best thing to do is always check the frozen or refrigerated area because some supermarkets usually have them. Otherwise, pick something else since Nilagang Baboy is cooked with a variety of vegetables.
Take note, you can always stew the meat longer than I cook it if you want the meat to fall apart easily. You can also add loads of vegetables, but be sure to increase the amount of water and spices.
Pork stew loaded with vegetables.
- 2 lb boneless pork, cut into chunks
- 1 lb. string beans
- 1 lb, baby bokchoy
- 3 pcs. corn, cut into 3 parts
- 6 cups hot water
- 1 pc. yellow onion
- 1 tbsp. garlic, minced
- 4 cubes pork bouillon
- 1 tbsp. unsalted butter
- salt & pepper to taste
Melt the butter on a medium heat.
Toss in onions and stir.
Add the meat and garlic then mix.
Cover until brown.
Flip the meat over and cover again until brown.
Add 6 cups of water and boil on high heat for 35 minutes. Add more minutes if you want a very tender meat.
Add the bouillon, corn, beans and bokchoy.
Cover and boil on high heat for 10 minutes.
Uncover and stir. Add salt and pepper to taste. Mix.
Cover and boil for additional 5 minutes.
Serve with rice.
- You can also use pork stock as a substitute to water and bouillon.
- For vegetables, you can also add chayote and cabbage.
Watch the video: