Nilagang Baboy with Kalabasa

This comforting one-pot soup, Nilagang Baboy with Kalabasa, combines tender pork ribs, sweet squash, and hearty vegetables in a rich, flavorful broth. It's a simple and nourishing dish that's perfect for cold days. Serve it with steamed rice and a side of fish sauce with calamansi for an extra burst of flavor.

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Why I Love This Dish

I absolutely love making Nilagang Baboy with Kalabasa, especially when the weather gets colder. It’s a straightforward, one-pot meal that’s both delicious and nourishing. The pork ribs or bones are key to the dish—they simmer slowly to create a rich, savory broth that’s full of flavor. Plus, the pork adds collagen, which is great for your joints and skin.

The squash is another important part of this dish. It adds a natural sweetness that balances the savory broth and is packed with vitamins, especially vitamin A, which is good for your eyes and overall health. The soft, tender pieces of squash almost melt into the soup, making the broth slightly thicker and even more satisfying.

A Perfect Flavor Combination

What I love most about this dish is how all the flavors come together. The tender pork, the sweet squash, and the rich broth make for a comforting and filling meal. I always serve it with steamed rice, which soaks up the delicious broth. For a little extra kick, I like to have a side of fish sauce mixed with calamansi. The tangy, salty dip pairs perfectly with the mild flavors of the soup. I also like to sprinkle some toasted garlic on top of my bowl—it adds a nice crunch and a burst of garlic flavor that makes each bite even better.

Overall, Nilagang Baboy with Kalabasa is easy to make, packed with flavor, and perfect for a cozy meal on a cold day. Whether you’re cooking for yourself or for family, this dish is always a great choice.

Main Ingredients for Nilagang Baboy with Kalabasa

Pork Ribs or Bone-in Pork: The key to the dish, as they slowly simmer and release rich flavors and nutrients into the broth. The bones also add collagen, which is beneficial for your joints and skin.
Squash: Adds natural sweetness to the soup and becomes super soft as it cooks, almost melting into the broth. It’s also packed with vitamin A.
Corn Provides a bit of sweetness and texture, balancing the savory pork and the sweet squash.
Plantain: Adds subtle sweetness and heartiness, making the dish more satisfying.
Cabbage: Adds a mild flavor and a bit of crunch, balancing out the richness of the pork and sweetness of the squash.
Peppercorns: Give the broth a gentle kick of spice to balance out the sweetness of the squash and corn.

Cooking Tips for a Perfect Dish

Go for Bone-in Pork

I always choose pork ribs or any pork parts with bones when making this dish. The bones really make a difference, adding so much flavor to the broth. Plus, they give you that extra collagen, which is great for your joints. It’s something my mom always did, and now I can’t imagine making it any other way.

Don’t Skip the Browning

Browning the pork before adding the water might seem like an extra step, but it’s totally worth it. I learned this the hard way—once, I skipped it because I was in a rush, and the soup just didn’t have that same rich flavor. Now, I always take the time to get a good sear on the meat, and it makes all the difference.

Let the Squash Get Super Soft

I love it when the squash gets really soft and almost melts into the broth. It makes the soup slightly sweet and gives it a nice, thick texture. The first time I made this dish, I was surprised by how much the squash transformed the broth—it’s one of my favorite parts of the recipe now.

Don’t Forget the Extras

Toasted garlic on top is a little touch that makes a big difference. The first time I tried this, I couldn’t believe how much it elevated the dish. It adds a nice crunch and an extra layer of flavor that’s just so satisfying. It’s one of those things that might seem optional, but once you try it, you won’t want to go without.

Steps for This One-Pot Pork and Squash Soup

Brown the Pork: Heat up some oil in a pot, toss in the pork ribs or any bone-in pork, and brown them on all sides. This step is key for that rich flavor we all love.
Sauté the Aromatics: Throw in sliced onions and minced garlic. Cook until the onions are soft and the garlic smells amazing—you’ll know it when you smell it!
Add Water and Peppercorns: Pour in the water, scrape up any tasty bits from the bottom of the pot, and add some peppercorns. Let it simmer for about 45 minutes or until the pork is nice and tender.
Add Squash and Corn: Drop in the squash and corn. Let them cook until the squash gets super soft and almost melts into the broth. That’s when you know it’s going to be good.
Season with Fish Sauce: Stir in some fish sauce, then taste the broth and adjust as needed. This is where you make it your own.
Finish with Plantains and Cabbage: Add the sliced plantain and cabbage, then simmer for another 10-15 minutes until they’re tender but still have a bit of bite.
Serve and Enjoy: Ladle the soup into bowls, serve it up with some steamed rice and a side of fish sauce with calamansi. Then, sit back and enjoy every comforting bite!

Best Pork Cuts for Nilagang Baboy with Squash

When I make Nilagang Baboy, I always focus on the cut of pork because it affects the flavor and texture. Here are a few of my go-to options:

Pork Ribs: I love using pork ribs because the bones release rich flavors and collagen, making the broth incredibly comforting. The mix of meat and fat keeps the pork tender throughout the cooking process.
Pork Hock (Pata): Pork hock adds richness and thickness to the broth, thanks to its high collagen content. The meat turns tender and falls off the bone after simmering, giving you a truly satisfying meal.
Pork Belly: When I want a heartier dish, I use pork belly. It adds a deep flavor to the broth, though it does make the soup richer and heavier.
Pork Shoulder (Kasim): For a leaner option, I choose pork shoulder. It stays tender after simmering and gives a great balance if you prefer less fat.

Combining these cuts can make the dish even more flavorful. I sometimes mix pork ribs and hock for a richer broth with varying textures.

How to Store and Reheat Nilagang Baboy

When I have leftovers or prep ahead, Nilagang Baboy stores and reheats well. Here’s how I handle it:

Refrigeration: I store leftovers in an airtight container and keep them in the fridge for up to 3 days. The soup becomes even more flavorful after sitting for a day or two.
Freezing: When I want to freeze the soup, I transfer it to a freezer-safe container, leaving some space for expansion. It stays fresh for up to 2 months. Before reheating, I thaw the soup overnight in the fridge.
Reheating: I reheat the soup on the stove over medium heat. If it thickens too much, I add water or broth to get the consistency I like. Stirring occasionally ensures everything heats evenly.

How to Serve Nilagang Baboy

Serving Nilagang Baboy can be as simple or as elevated as you want. Here are a few ways to enjoy it:

With Steamed Rice: Like many Filipino soups, Nilagang Baboy is best enjoyed with a side of steamed rice. The rice soaks up the flavorful broth, making each bite even more satisfying. You can serve the rice on the side or place a spoonful in your soup bowl for a more hearty experience.
With a Dipping Sauce: A side of fish sauce (patis) mixed with calamansi juice or lemon is a classic Filipino pairing for Nilaga. Add a little chili for heat. This dipping sauce adds a zesty, salty kick to the tender pork pieces and gives you a little burst of extra flavor with each bite.
Garnish with Toasted Garlic: As mentioned earlier, I love sprinkling toasted garlic on top for some crunch and a deep, savory flavor. It’s a simple addition that elevates the dish.
Serve with Vegetables on the Side: You can also present the vegetables on a separate plate so that everyone can customize their soup to their liking. Some people enjoy their Nilaga with more pork or squash, so this gives them the flexibility to choose.