A cornerstone of Filipino home cooking, Nilagang Baboy transforms humble ingredients into a soul-warming masterpiece.
This clear-broth soup stars fork-tender pork belly alongside sweet kalabasa and fresh pechay, creating a harmonious balance of flavors that has comforted generations of Filipino families.
While deceptively simple in preparation, the key to its excellence lies in the patient simmering of quality ingredients, allowing the natural sweetness of the pork and vegetables to enrich the broth.
Perfect for rainy days or whenever the craving for authentic Filipino comfort food strikes, this one-pot wonder delivers nourishment and nostalgia in every spoonful.
Cultural Notes
Nilagang Baboy is traditionally served as a family meal, especially during rainy season or cold weather. The word “Nilaga” means “boiled” in Filipino, while “Baboy” means pork. This dish represents the Filipino value of making delicious meals from simple ingredients and the importance of sharing food with family.
Why You’ll Love This Recipe
- Simple, clean flavors that showcase the natural sweetness of pork and vegetables
- One-pot meal that’s perfect for busy weeknights
- Budget-friendly comfort food that feeds a family
- Clear, step-by-step instructions perfect for beginners
- Versatile recipe that can be customized with seasonal vegetables
- Naturally gluten-free and dairy-free
Nilagang Baboy (Filipino Pork Soup)
Equipment
- Large Heavy-Bottom Pot (Kaldero) Ensures even heat distribution for tender meat
- Spider strainer (sandok) For skimming scum to achieve a clear broth
- Sharp knife (kutsilyo) For cutting meat and vegetables uniformly
- Cutting board (Tabla) For safe food preparation
- Measuring cups and spoons (Panukat) For accurate ingredient portions
- Ladle – sandok For serving
- Wooden spoon (kutsarang kahoy) For gentle stirring without scratching the pot
Ingredients
For the Broth Base
- 2 pounds pork belly Liempo, cut into 2½ inch cubes
- 8 cups water Tubig
- 1 medium onion Sibuyas, peeled and quartered
- ½ teaspoon whole black peppercorns Paminta, cracked
- 1 tablespoon fish sauce Patis
- Salt Asin to taste
Vegetables
- 1 small calabasa/squash Kalabasa, peeled, seeded, cut into 2-inch chunks
- 2 bunches pechay Chinese cabbage, ends trimmed and leaves separated
Instructions
- Begin by preparing your ingredients – rinse and cut the pork belly (liempo) into uniform 2½-inch cubes, making sure each piece has both meat and fat. Peel and quarter one medium onion (sibuyas). Set aside.
- In a large, heavy-bottomed pot (kaldero), combine the pork belly with 8 cups of cold water. Bring to a boil over medium heat (180°C/350°F). Once boiling, carefully skim off any scum (litsaw) that rises to the surface using a spider strainer (sandok) to ensure a clear broth (linaw na sabaw).
- When the broth becomes clear, add the quartered onions, cracked black peppercorns (paminta), and fish sauce (patis). Let it boil for 1-2 minutes. Lower the heat to a gentle simmer (140°C/285°F), cover the pot, and cook for 40-45 minutes, or until the pork becomes tender. Add water in ½ cup increments as needed to maintain about 6-7 cups of liquid. The meat should be fork-tender (malutong) but not falling apart.
- While the meat is cooking, prepare your vegetables. Peel and remove the seeds from the kalabasa (squash), then cut into 2-inch chunks. Clean the pechay (Chinese cabbage) and separate the leaves, trimming the ends.
- Once the pork is tender, add the kalabasa chunks to the pot. Cook for 5-7 minutes or until the squash is tender but still holds its shape (malambot pero hindi lusaw). Add the pechay leaves and cook for just one minute until wilted but still crisp (hindi malanta).
- Taste the broth and season with salt (asin) as needed. Some prefer to add more fish sauce (patis) instead of salt for extra umami. The soup should be savory with a natural sweetness from the kalabasa and onions.
- Serve hot in individual bowls (mangkok) with steamed rice (kanin) on the side. Traditionally, this dish is accompanied by a small dish of fish sauce with calamansi and chilies (sawsawan) for those who want extra seasoning. For best enjoyment, consume while hot (mainit-init) to fully appreciate the clear broth and tender meat.
Tips from Lola’s Kitchen
- For the clearest broth:
- Start with cold water
- Skim diligently during the first boil
- Maintain a gentle simmer, not a rolling boil
- Consider blanching the pork first
- For the most tender meat:
- Choose pork belly with good fat marbling
- Cut meat against the grain
- Don’t rush the cooking process
- Keep the simmer gentle and steady
Troubleshooting Common Issues
- Cloudy Broth
- Solution: Blanch meat first or skim more thoroughly
- Tough Meat
- Solution: Extend cooking time at low heat
- Vegetables Too Soft
- Solution: Add firmer vegetables first, leafy ones last
Ingredient Alternatives
- Pork Cuts: Kasim (shoulder), Pata (leg), Spare ribs
- Vegetables:
- Kalabasa → Patatas (potatoes), Kamote (sweet potatoes)
- Pechay → Repolyo (cabbage), Kangkong (water spinach)
- Fish Sauce → Sea salt (adjust to taste)
Storage & Reheating
- Refrigeration: Up to 3 days in airtight container
- Freezing: Up to 2 months (separate vegetables if possible)
- Reheating:
- Stovetop: Medium heat until hot (165°F/74°C)
- Microwave: 2-3 minutes, stirring halfway
Variations
- Nilagang Baboy sa Mais
- Add corn on the cob
- Perfect for summer
- Nilagang Baboy sa Saging
- Add saba bananas
- Creates a sweeter broth
- Nilagang Baboy sa Gata
- Add coconut milk
- Creates a richer broth
Frequently Asked Questions (FAQs)
- Can I make this in a slow cooker?
- Yes, cook on low for 6-8 hours or high for 4-6 hours
- Why is blanching the meat recommended?
- It removes impurities for a clearer broth
- Reduces excess fat
- Results in cleaner flavor
- Can I make this ahead?
- Yes, flavors often improve overnight
- Store vegetables separately if possible
- How do I know when the pork is done?
- Meat should be fork-tender
- Should easily pull apart
- Internal temperature of 145°F (63°C)
Nutrition
The Story Behind Nilagang Baboy
Growing up in every Filipino household, Nilagang Baboy stands as a testament to the resourceful and nurturing spirit of our ancestors. This humble yet hearty soup, whose name directly translates to “boiled pork,” emerged from the practical need to create sustaining meals that could feed large families with simple, accessible ingredients. While its exact origins are woven into the fabric of pre-colonial Philippine cooking traditions, the technique of slow-boiling meat to create a nourishing broth has been passed down through generations of Filipino families.
In the northern regions of the Philippines, particularly during the cold months of habagat (monsoon season), Nilagang Baboy became a staple comfort food. The slow-simmering process not only made tough cuts of meat tender but also created a warming broth that could chase away the chill of rainy evenings. What began as a practical cooking method evolved into an art form, with each region and family developing their own signature combinations of vegetables and preferred cuts of pork.
The genius of Nilagang Baboy lies in its celebration of simplicity. Unlike its cousin Sinigang, which features a sour broth, or the rich, peanut-based Kare-Kare, Nilaga relies purely on the natural flavors of its ingredients. The slow-cooked pork releases its essence into the broth, while vegetables like kalabasa (native squash) add a subtle sweetness that perfectly balances the savory depth. This natural approach to flavor building reflects the Filipino culinary philosophy of letting quality ingredients speak for themselves.
Today, Nilagang Baboy remains a beloved fixture in both humble kitchens and upscale Filipino restaurants. Its enduring popularity spans generations, from elderly lolas (grandmothers) who insist on their time-tested methods to modern home cooks discovering the comforting powers of this classic soup. Whether served during family Sunday lunches, rainy afternoons, or as a remedy for the common cold, this dish continues to tell the story of Filipino cuisine – one that values simplicity, community, and the healing power of a well-made soup.
Modern interpretations might vary in their choice of vegetables or cuts of pork, but the essence remains unchanged: a clear, flavorful broth, tender meat, and the fresh brightness of vegetables, all coming together to create what many consider the ultimate Filipino comfort food. In an era of complex culinary trends, Nilagang Baboy stands as a reminder that sometimes, the most satisfying dishes are the ones that have been simmering on our stoves, and in our culture, for generations.
