Pork Nilaga (Filipino Boiled Pork Soup)

Pork Nilaga (Filipino Boiled Pork Soup)

Contents

• Ingredients
• Instructions
• Cooking Tips
• FAQs

Pork Nilaga, or Nilagang Baboy, is a classic Filipino soup dish featuring tender pork simmered in a clear broth with vegetables like potatoes, cabbage, and green bananas. This hearty comfort food is often served with steamed rice and fish sauce with chili.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6

Ingredients

• 2 lbs (1 kg) pork ribs, belly, or shoulder, cubed
• 8 cups (2 liters) water or pork broth
• 1 large yellow onion, sliced
• 1 thumb ginger, sliced (optional)
• 1 tsp whole peppercorns
• 2 tbsp fish sauce, plus more to taste
• 3 medium potatoes, quartered
• 2 green saba bananas, sliced (unpeeled)
• 6 pcs Baguio beans or green beans, halved
• 1 small cabbage, quartered (or 1 bunch pechay)
• 1 onion leek or green onion, cut into 2” pieces
• 1 pork or beef broth cube (optional)

Instructions

1. Parboil the pork: Place pork in a large pot, cover with water, and bring to a boil. Discard the water and rinse the pork to remove impurities.
2. Simmer the broth: Return pork to the pot. Add 8 cups water, onion, ginger (if using), peppercorns, and fish sauce. Bring to a boil, then reduce heat. Simmer covered for 45–60 minutes until pork is tender.
3. Prepare vegetables: While pork cooks, soak potatoes and bananas in water to prevent discoloration. Wash and cut remaining vegetables.
4. Add hard vegetables: Add potatoes and bananas to the pot. Cook for 5 minutes.
5. Add remaining vegetables: Add beans and cook for 3 minutes. Stir in cabbage and leeks. Simmer 1–2 minutes until greens wilt.
6. Season: Adjust saltiness with fish sauce or broth cube if needed. Serve hot with rice and chili-fish sauce dip.

Cooking Tips

• Clear broth: Skim off scum while simmering for a clearer soup.
• Faster cooking: Use a pressure cooker to tenderize pork in 20–25 minutes.
• Substitutions: Replace cabbage with bok choy or add corn, squash, or sweet potato.
• Storage: Keep leftovers refrigerated for up to 3 days (store vegetables separately to prevent mushiness).

FAQs

What cut of pork is best for nilaga?

Conflict in sources: Foxy Folksy recommends ribs for flavor, while Panlasang Pinoy uses belly or shoulder. All cuts work—ribs yield richer broth, while belly is fattier.

Can I make this dish with beef?

Yes, as nilagang baka. Beef requires longer cooking (1.5–2 hours) and is pricier than pork.

Is nilaga keto-friendly?

Omit potatoes and bananas for a low-carb version.

Why do some recipes include bananas?

Green saba bananas add texture and subtly thicken the broth. Peeled bananas soften faster; unpeeled ones retain shape.

Comparison: Common Vegetable Additions

Related guides

• Bicol Express: Classic Filipino Recipe
• Bopis (Spicy Filipino Pork Lung and Heart Stew)
• Crispy Pata Recipe: A Complete Guide to Filipino Deep-Fried Pork Leg
• Dinakdakan: A Creamy and Tangy Filipino Pork Dish

Sources

• Nilagang Baboy - Foxy Folksy
• Pork Nilaga Recipe - Panlasang Pinoy