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Nilagang Baboy (Filipino Pork Soup)

Nilagang Baboy (Filipino Pork Soup)

Nilagang Baboy, meaning "boiled pork" in Filipino, is a classic comfort soup featuring fork-tender pork belly, kalabasa (squash), and pechay (Chinese cabbage) simmered in a clear, savory broth seasoned with fish sauce and peppercorns. This one-pot dish showcases the Filipino approach to cooking: simple preparation, clean flavors, and a focus on quality ingredients that shine through minimal intervention.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 6
Calories 868 kcal
Difficulty Easy

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
 

  • Start by cutting 2 pounds of pork belly into 2½-inch cubes. Peel and quarter one medium onion. Set these aside.
  • Place the pork in a large pot and add 8 cups of cold water. Turn the heat to medium and bring to a boil. When bubbling, use a spoon to carefully remove any gray foam that rises to the top of the water.
  • Once the water looks clear, add the quartered onion, ½ teaspoon cracked black peppercorns, and 1 tablespoon fish sauce. Let it boil for 1-2 minutes. Lower the heat, cover the pot, and cook for about 45 minutes until the pork is tender when pierced with a fork.
  • While waiting, prepare your vegetables. Peel and remove seeds from one small squash (kalabasa), then cut it into 2-inch pieces. Wash two bunches of pechay and separate the leaves.
  • When the pork is tender, add the squash pieces to the pot. Cook for about 6 minutes or until you can easily pierce them with a fork but they still hold their shape. Add the pechay leaves and cook for just one minute until they turn bright green but are still crisp.
  • Taste the soup and add salt if needed. You can also add more fish sauce instead of salt if you prefer.
  • Serve hot in bowls, with steamed rice on the side. For extra flavor, prepare a small dish of fish sauce mixed with chopped chilies as a dipping sauce for the meat.
  • The soup should be enjoyed while hot, with clear broth and tender meat that easily pulls apart with your spoon.
  • Tip: To make sure your soup stays clear, avoid stirring it too much and always remove foam that rises to the top during the first boil.*

Tips from Lola's Kitchen

Nilagang Baboy (Filipino Pork Soup)
  1. 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
  2. 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

  1. Cloudy Broth
    • Solution: Blanch meat first or skim more thoroughly
  2. Tough Meat
    • Solution: Extend cooking time at low heat
  3. 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

  1. Nilagang Baboy sa Mais
    • Add corn on the cob
    • Perfect for summer
  2. Nilagang Baboy sa Saging
    • Add saba bananas
    • Creates a sweeter broth
  3. Nilagang Baboy sa Gata
    • Add coconut milk
    • Creates a richer broth
 

Frequently Asked Questions (FAQs)

  1. Can I make this in a slow cooker?
    • Yes, cook on low for 6-8 hours or high for 4-6 hours
  2. Why is blanching the meat recommended?
    • It removes impurities for a clearer broth
    • Reduces excess fat
    • Results in cleaner flavor
  3. Can I make this ahead?
    • Yes, flavors often improve overnight
    • Store vegetables separately if possible
  4. 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)
 
Nilagang Baboy (Filipino Pork Soup)
Nilagang Baboy (Filipino Pork Soup)

Nutrition

Calories: 868kcalCarbohydrates: 20gProtein: 18gFat: 81gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 37gCholesterol: 109mgSodium: 321mgFiber: 4gSugar: 6gVitamin A: 17IUVitamin C: 0.5mgCalcium: 179mgIron: 2mg
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