Pork Nilaga Recipe
Pork Nilaga is a type of Filipino pork soup in clear broth. I used pork belly in this version along with other ingredients such as potato, saba banana, and pechay (or baby bok choy). It is a perfect dish that you can enjoy during cold and rainy weather. In this nilaga version, I added Knorr…
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Pork Nilaga is a type of Filipino pork soup in clear broth. I used pork belly in this version along with other ingredients such as potato, saba banana, and pechay (or baby bok choy). It is a perfect dish that you can enjoy during cold and rainy weather. In this nilaga version, I added Knorr Pork Cube to provide more flavor to the dish.  I suggest that you serve this hot with a small bowl or saucer of fish sauce (with chili pepper if you prefer it  a bit spicy) on the side.
Pork Nilaga is one of those dishes that I tried to cook when I was starting out. My mom makes this almost regularly on a rainy day. I was able to observe how she does every step. It seemed effortless, so I thought of giving it a try.
I am my mom’s go to person when it comes to buying ingredients. She would ask me to buy ingredients for a certain dish that she plans to cook for a particular day. We lived in a subdivision where there are stalls of fruits, vegetables, and meat located near the entrance gate. This is a place where everyone in the neighborhood refer to as “kanto”.
I have been going back and forth “sa kanto” almost everyday to buy her ingredients, there came a time when she would just tell me the dish that she will make and I knew exactly what to get her.
One day, she asked me to buy ingredients for pork nilaga. Being the obedient son that I was, I complied instantly. Â When I got home, I told her to sit back and relax while I cook for her. She thought that I was joking at first, but she eventually let me do the cooking.
Now, it’s time for you to do the cooking. Try this Pork Nilaga Recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pork Nilaga Recipe
Ingredients
- 2 lbs. pork belly cut into cubes
- 1 Knorr Pork Cube
- 3 to 4 small potato peeled and sliced in half
- 2 pieces ripe saba banana sliced
- 6 to 8 ounces pechay or bok choy
- 1 medium yellow onion sliced
- 6 to 7 cups water
- 1 tablespoon whole peppercorn
- 2 to 3 tablespoons fish sauce
Instructions
- Pour water in a cooking pot. Let boil.
- Add onion and whole peppercorn. Continue to boil until the onion becomes tender.
- Put the pork belly into the cooking pot. Let the water re-boil.
- Add the pork cube. Stir. Cover the pot and continue to cook in low heat for 45 to 60 minutes or until the pork gets tender.
- Add potato and saba banana. Cook for 5 to 7 minutes.
- Add the fish sauce and pechay or bok choy. Stir. Cook for 3 to 5 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Nutrition Information
Watch the video on How to Cook Pork Nilaga
Lana says
Hi kabayan! Thanks s recipe. Eto ang dinner namin mamaya. Gustong gusto ko yung paraan mo sa pagbibigay ng instructions simple pero malinaw.
Sherwin says
Hi Idol Vanjo,
Just like you to know that you are a big help for people like me that has no experience in cooking and located outside the Philippines. Your videos and directions are easy to follow and your voice is very clear. It is very nice also that you are using alternatives like spinach and others. I have try recipes from other sites but cannot deliver the good results that I’m getting from your recipe so I have stick only your recipes.
I have a few questions:
1. For pork nilaga, Can I used cabbage instead of bok choy?
2. Pag alam ko na ba yung quantity ng asin at paminta sa recipes pwedeng hindi ko na ilagay sa huli? I mean ilagay ko sa mid part?
Thank you very much.
Vanjo Merano says
Sherwin -- Thank you for the feedback.
Here are my answers to your questions:
1. Yes, you can use cabbage instead of bok choy. It can be regular cabbage, Napa cabbage (pechay Baguio), or savoy cabbage.
2. Yes, you can add salt and pepper in the middle of the cooking process, but I suggest to add salt (at least) at the end. Ground black pepper can be added even in the beginning.