In a large pot, heat a small amount of oil over medium heat. Add the pork ribs and brown them on all sides. Browning the pork adds a rich flavor to the broth.

Add the sliced onion and minced garlic to the pot. Sauté with the pork until the onions become translucent and the garlic is fragrant.

Pour in 4 cups of water and add the peppercorns. Bring the mixture to a boil, then lower the heat and let it simmer until the pork is tender. This usually takes about 45 minutes to 1 hour.

Add the squash and corn to the pot. Continue to simmer until the squash is super soft and mushy, allowing its sweetness to infuse the broth.

Stir in the fish sauce and taste the broth. Adjust seasoning if necessary.

Add the banana plantain slices, cabbage, and green chili (if using). Simmer for another 10-15 minutes, or until the plantains are tender and the cabbage is cooked but still slightly crisp.

Ladle the Nilagang Baboy with Kalabasa into bowls, making sure each serving gets a good mix of pork, vegetables, and broth. Enjoy this comforting and hearty dish with steamed rice.