Nilagang Baboy is a Filipino-style boiled soup with fork-tender pork belly, kalabasa, and pechay. It's delicious, filling, and perfect for cold weather.
I learned this nilagang baboy recipe from one of my friends at my old job. He offered me a bowlful one lunchtime in the break room, and I couldn't refuse the sight of a piping hot broth with chunks of meat and veggies.
Nilaga is nothing new; it's a staple Filipino dish mostly served for everyday meals. His take on this classic boiled soup, however, was interesting. I always make nilaga with beef and have never really tried pork. His version also uses kalabasa and pechay instead of the usual potatoes and cabbage.
It's a curious combination that actually works! The kalabasa adds a hint of sweetness to the broth, which complements the savory flavors of the dish.
Ingredient notes
- Pork- for the best flavor, use pork belly with ribs. Substitute pork shoulder or spare ribs for a leaner cut.
- Vegetables- the recipe calls for pechay, but you can also use cabbage. It's also common to add scallions or leeks and green beans.
- Kalabasa- you can substitute potatoes or sweet potatoes. You can also use carrots or saba bananas for a touch of sweetness.
- Fish sauce- adds saltiness and umami flavor.
- Salt and Peppercorns- these seasonings enhance flavor and bring a spicy bite to the soup.
- Onions- help build flavor
How to make a clear broth
- To ensure a clear, sediment-free broth, make sure to tend the pot during the first few minutes of boiling and skim off any scum that floats on top.
- Or, you can take the extra step of blanching the meat. In a large pot, combine pork and enough water to cover. Bring to a boil until scum rises to the top. Drain the meat and rinse well. Return to the pot with fresh water and proceed with the recipe.
How to serve and store
- This pork nilaga is delicious on its own or as a main dish with steamed rice. Serve with spiced fish sauce on the side for dipping.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepot until completely warmed through.
More pork soup recipes
Ingredients
- 2 pounds pork belly, cut into 2 ยฝ inch cubes
- 8 cups water
- 1 medium onion, peeled and quartered
- ยฝ teaspoon peppercorns, cracked
- 1 tablespoon fish sauce
- 1 small calabasa, peeled, seeded and cut into 2-inch chunks
- 2 bunches pechay, ends trimmed and leaves separated
- salt to taste
Instructions
- In a pot over medium heat, combine pork and water. Bring to a boil, skimming scum that floats on top.
- When the liquid has cleared, add onions, peppercorns, and fish sauce. Continue to boil for about 1 to 2 minutes.
- Lower heat, cover and cook for about 40 to 45 minutes or until pork is tender. Add more water in ยฝ cup increments as needed to maintain about 6 to 7 cups.
- Add calabasa and cook for about 5 to 7 minutes or until tender yet firm.
- Add napa cabbage or pechay and cook for about 1 minute or until tender yet crisp.
- Season with salt to taste. Serve hot.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Jackie says
Tried this today with potatoes and bok choy and it was perfect! The proportions were great and I love the tip about skimming the scum off for the clear broth. So happy and relieved to have a recipe that works so well for a first-timer like me!
Raymund Pasco says
Thank you
Joey Labayen says
thank you, definitely I will try this nilagang baboy๐
Jorjiy says
Hello, I just want to ask if you can reheat this and then just add boiled meat? Thank you.
Lulu says
Max's Restaurant has this kind of nilaga l, they call it nilagang pasko, with different types of meat.. chicken bacon pork and beef. With mixed veggies, like squash, potato, sweet potato,.. it was surprising but it does taste delicious
Lalaine Manalo says
What an interesting name! I think the dish is very similar to Cocido that's usually prepared for Noche Buena ๐
Hazel says
Laine,
Nilaga with calabasa (squash)? I usually add just potatoes and petchay. How was it with the calabasa? Was it sweet? My mom wants to know how was it?
Lalaine says
Hi Zel
I tried this nilaga version from a co worker and it was delicious. Yes, the broth is a little sweet because of the calabasa. Give it a try, I think you'll like it ๐
Marcelina Valverde says
Lalaine, ive been away too long. Ive missed seeing and reading all the amazing dishes youve posted. This soup looks delicious. With the weather finally getting chilly, warm savory soups are top of the list for my cravings! Our third baby girl is due beginning of march. . .our oldest turns 2 next week, our second turns 1 next month ๐ so many blessings to be thankful for. Your website is one of them!!! Thank you
Lalaine says
Well, hello! You had me worried there for awhile. Akala ko pinagpalit mo na Kawaling Pinoy, eh. ๐
Wow! You definitely have your hands full with little bundles of joy, sunod sunod ages. I only had one daughter so I can only imagine how it is to be running around toddlers. What a blessed holiday season indeed. Happy holidays, Marcelina, welcome back ๐
Marcelina Valverde says
Btw Your site is my go to for Pinoy food i havent found another i like as much as KP! ๐ and thank you for posting such great pictures- they make me feel like i am enjoying a tiny taste through seeing the actually dish of food. . .
Lalaine says
Napakilig mo naman ako ๐
How are the babies? Wishing you and your family the best for 2015
Lalaine says
Weeee!I am so glad to hear from you again. Alam mo na, you were one of my first readers so talagang I was worried when you stopped commenting. It's nice to have you back ๐
I hope you give this lengua a try, it's my favorite cut of meat. Super tender and flavorful, especially on tacos ๐
Yvonne Frogosa says
Hello!
I just stumbled unto your website and am totally in love! Great receipts and blogs ๐
Xoxo