Nilagang Baboy with Pork Hock
Nilagang Baboy is a comforting Filipino soup featuring tender pork hock simmered to perfection with hearty potatoes, sweet corn, and fresh cabbage. The rich, flavorful broth is perfect for soaking up with steamed white rice. I love topping it with toasted garlic for extra crunch a
Ingredients
- 1 lb pork hock, cleaned
- 4 cups water
- 1/2 tsp whole peppercorns
- 1 medium potato, peeled and quartered
- 1 saba (banana plantain), peeled and sliced
- 1 corn, cut into 3 pieces
- 1/2 tbsp fish sauce (or to taste)
- 1/2 small cabbage, quartered
- Salt, to taste
- 1/2 bunch of bok choy or pechay
Instructions
- Start by cleaning the pork hock. Boil enough water to cover the pork hock in a pot. Once the water is boiling, add the pork hock and let it boil for about 5 minutes. Remove the pork hock from the pot, rinse it under cold running water, and set aside.
- In a large pot, add the cleaned pork hock and 4 cups of water. Add the peppercorns. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 1.5 to 2 hours, or until the pork hock is tender.
- Once the pork hock is tender, add the potato, banana plantain, and corn to the pot. Let it cook for about 10 minutes, or until the potato and banana are tender.
- Add the fish sauce to the pot. Taste and adjust the seasoning with salt as needed.
- Add the cabbage and bok choy (or pechay) to the pot. Let them cook for about 5 minutes, or until they are wilted and tender.
- Once the vegetables are cooked to your liking, turn off the heat. Serve the Nilagang Baboy hot with steamed rice.
Notes
- To get the most flavor out of your Nilagang Baboy, let the pork hock simmer on low heat for a longer time. This slow cooking process allows the meat to become incredibly tender and infuses the broth with a rich, deep flavor. If you’re short on time, you can use a pressure cooker to speed up the process, but nothing beats the depth of flavor you get from a long, slow simmer. Also, make sure to skim off any impurities that rise to the top of the broth to keep it clear and clean.
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