Nilagang baboy (boiled pork ribs with vegetables)
If there ever was a panic-time dish that 1) is nutritious and 2) requires minimal supervision during cooking, nilaga has to be it. Nilaga means boiled and it can mean boiled beef, pork or chicken. It is basically a soup which, like many Filipino soups dishes, is often the main dish in a meal because it has everything — a flavorful broth, meat and vegetables. The combination of vegetables that can go with the meat are endless but my kids’ favorites are repolyo (cabbage) and kalabasa (squash). Whenever available, I like adding sweet corn too.
We had nilagang tadyang ng baboy (boiled pork ribs) with cabbage and squash for lunch today and I was debating whether to take photos or not. With so many versions of nilaga in the archive, it seemed superfluous. But I reconsidered after realizing that this was a perfect opportunity to showcase the versatility of the classic Filipino nilaga.
Beef is the favorite meat for cooking nilaga. Because of the length of time it takes for the meat to become tender, the broth becomes rich in flavor and color. You can have it with potatoes, carrots and sweet corn; potatoes and pechay; or even sayote (chayote) and pechay.
Even the famous bulalo (above, left) is just a variation of the traditional nilaga.
But don’t limit yourself with beef. Chicken makes a wonderful nilaga dish too. My mother-in-law serves her nilagang manok whole, surrounded by the vegetables, with the broth served in individual soup bowls. I prefer it cut up for convenience. Enjoy it seasoned with patis and with a minimum of vegetables (above, center) or add vegetables you would normally add to nilagang baka (above, right).
Click on the text links or the thumbnails for the recipes. 
Comments
15 Responses to “Nilagang baboy (boiled pork ribs with vegetables)”If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Buko (coconut) pandan dessert
Roast pork with salsa verde
Food for the gods
Skinless longganisa
Chicken and sausages pasta
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- Mia on 'Penne with portobello mushrooms': Hi, I just bought a bag of pre-washed, pre-sliced portabellos and...
- faye on 'Cheesecake with homemade blueberry topping': hi ms connie. wats the difference betweeen ur 2...
- Crisma on 'Chocolate chip cookies with fresh mint': How many cookies were you able to make, Connie? And...
- cia on 'Lemon chicken': can i use the ordinary ginger instead of the turmeric? thanks…
- RobKSA on 'Honey-glazed, herb-crusted whole leg of lamb': Since no pork here in Saudi Arabia, this is a...
I like nilaga. Have you tried using tuhod ng Baka?
Nope. Does it have a lot of litid? If it does, I’d love to try it.
Nilaga is always a favorite in our house. Haven’t tried pork though. We do our nilagang manok whole, i guess we got used to that. Hmmm, pwede yun for dinner.
Connie, using beef knee caps will skyrocket the flavor….and the fat. Litid, oh yes….you just need to pick the ones that have a lot. I cooked a dish which uses, knee caps and marrows….and of course beef. hehe
We really don’t have a name for it, but we fondly call it “tuhod” for obvious reasons.
http://peters-pan.blogspot.com/2007/06/we-just-call-it-tuhod.html
The broth becomes incredibly rich when using knee caps, i just don’t use it often due to health reasons.
Oh my gosh, I just saw your entry. I love litiiiiid!!!! Used to buy litid in trays at Cherry’s. Will look for tuhod next time we buy meat. Thanks to you and Wyatt.
Wonderful ideas for the veggies! Hinda na masasayang yung kalabasa sa bhay!
God bless.
i like nilaga too as i deem it healthy food as oil or other
fatty substances are not used. im also pursuing variations of my own using other vegies, particulary ampalaya, cauliflower and broccoli. im still on the process of getting the right mixtures to come up with
a delicious taste.
perfect soup for the chilly days
I keep forgetting to add kamote in my nilaga! You just gave me an idea on what I should cook tonite for tomorrow’s meal.
Puwede pala ang kalabasa sa nilagang karne. I use carrots though and sometimes add in Baguio beans but I will try kalabasa next time.
Is it advisable to use those Knorr cubes with nilaga to enhance the taste? My concern with these cubes is their sodium content, so I don’t use them often.
rhodora, naku wag na Knorr cubes. Lasang vetsin. As long as your beef has enough bones, the broth will taste wonderful. And don’t forget to add spices while simmering.
wow! namis ko tuloy ang nilaga. i’m now living on my own kya ang dalang ko ng mgluto. comfort food sa min ang nilaga at sinigang sa bahay ng parents ko. hayy… i mis home…
im food lover help me.to know more about food.ricepes..coz im planning to make my own bussenness.thamk you..
I love nilaga
we never get tired of having nilaga at home.. basta every weekend we only have 3 choices–nilaga, sinigang or tinola. with our nilaga, we love adding saging na saba and sweet potato (kamote).
my daughter called Nilaga “sabay na puti” shes five. everything that has a clear soup in it like sinigang ang tinola are all sabay na puti for her. We find it very cute of her to call it that way, she only knew the vegetables in it that how i can guess what she wants. Tonight I will make sabay na puti…she want the one with potatoes so its gonna be nilaga. lol
Haha! That’s cute!