This is an easy to make dish. Use pork spare ribs. In a pot, place spare ribs and ginger (2 inch knob) and cover with enough water. Bring to a boil and simmer until meat is almost tender. Add some gabi (taro) or potatoes and continue to boil until gabi or potatoes are tender. At this point, season with salt and pepper. I tend to be liberal with the pepper here. You can also add more ginger, if you want. When gabi/potatoes are tender, mash about a third of them and put back into the pot.
Check again for salt and pepper. Add your choice of leafy vegetables. In this instance, I added a cup of malunggay leaves. Other choices would be: dahon sili, spinach, cabbage or pechay.You can also add some green beans.
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Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever. 
Wow,nilaga is one of my favorite Fil food my wife a Korean enjoys nilaga Philippine style,although I dont eat pork beef tastes as great specially the “sinuso’ it looks like a fat but its not, this is full of omega 3 and hmm..it has a nutty taste.
oh, i thought it was a bit more like “tinola” when ginger is used in a soup dish like this. i guess i’ll try this.