One of my favorite Classic Filipino dish from childhood up to now. It’s so simple and so easy to make and yet so delicious. My kids eat really well whenever I cook this, unfortunately that is also true for me and my husband -bad news for our diet haha. I think it’s the umami in the broth- the result of long and slow cooking that makes it soooo delish.
It doesn’t look that appetizing compared to my other favorite dishes like Adobo or Menudo but just like Pork Sinigang, once I have a taste of pork nilaga, there’s no stopping the inevitable…rice, rice and more rice. Lol
The key to making this dish, is to boil the pork long and over low heat..just simmering. And make sure that there’s some bones in there and some fat for a balanced and super delicious pork nilaga.
It’s so hard to ruin this dish; it is so easy-peasy. Wash the pork, put it in a pot, add some water and let it boil…then simmer for a few hours and add the veggies – greenbeans, cabbage, potatoes or saba banana ( a type of plantain).
- 1 kilo (2.2 lbs) pork (rib shoulder part or something with bones and some fats)
- Fish sauce to taste
- Sea salt and ground black pepper
- Dried parsley leaves (optional)
- 2-3 medium potatoes, cut into cubes
- 3-4pieces saba banana, thoroughly wash and cut in half crosswise
- 1 head medium-sized cabbage, chopped
- Wash pork thoroughly, put in a pot then fill the pot with water (3/4 full). Set to boil over high heat/fire. Just before it boils, skim the scum that will float on top if there's any. This is important..: You don't want your broth with floating pieces of scum.