Back home in the Philippines, we call this dish “nilagang baboy” or simply boiled pork. But this is not merely boiled pork as there are many variations of this dish, as many as the dialects in the Philippines. Such that, even in it’s English translation there are many variants – a stew, a braise, boiled or in broth. This is essentially a dish of boiled pork in clear broth. As the name implies, the pork is boiled till tender and vegetables are added. In the Tagalog region, where my father came from, onions, cabbages, pechay (a type of bokchoy), potatoes are usually added. However, I like the Cebuano version where ginger is added instead of onions and malunggay leaves instead of pechay. This is my go-to dish, when I am homesick when nothing but a simple soup can chase the blues away. I make a big batch of nilagang spare ribs and freeze them, along with broth, for a quick trip back home (I wish!).
By November 29, 2012Published:
- Yield: 3 Servings
- Prep: 15 mins
- Cook: 1 hr 45 mins
- Ready In: 2 hrs 0 min
Boiled pork ribs in clear broth
- 1 kg pork spare ribs
- 1 inch knob ginger pounded roughly
- 1 cup brocolli sliced into bite size pieces
- 1 cup cabbage chopped into 2-3 inch pcs
- 1 bunch Chinese kale chopped into 2-3 lengths
- 1 tbsp black pepper whole
- salt to taste
- In a pot large enough to contain the pork, add enough water to cover the pork ribs and bring to the boil. Simmer in low heat until pork is tender, about 1.5 hours.
- Midway into simmering the pork, add the ginger, black pepper and fish sauce.
- When meat is tender, remove meat from broth. Bring the broth to the boil, add the vegetables. When vegetables are done, add back the spare ribs, heat through and serve immediately.
- Best serve with rice.
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