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.
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
- 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