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Pork Ribs and Vegetable Soup (Nilagang Baboy)

Recipe by Connie Veneracion
Like many meat and vegetable soups in the Philippines, nilagang baboy is served as a main course. Serve with a mixture of fish sauce and calamansi juice on the side for drizzling over the meat and vegetables. Best enjoyed with rice.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 4 people
Print Recipe

Ingredients
  

Pork and broth

  • 1 kilogram pork spare ribs cut between the bones
  • 1 small onion cut into halves
  • 3 cloves garlic
  • ½ teaspoon peppercorns
  • ¼ cup fish sauce

Vegetables

  • 1 to 2 sweet corn peeled and each cut into four portions
  • 2 to 3 potatoes peeled and cut into quarters
  • 4 saba bananas cut into halves
  • 1 bunch pechay

Instructions
 

Cook the pork

  • Place the spare ribs in a pot, cover with water and bring to the boil. Allow to boil for ten minutes until scum has risen to the surface.
  • Dump the pork into a strainer and rinse to remove all impurities.
  • Put the pork ribs in a clean pot and cover with water.
  • Add the onion, garlic, peppercorns and fish sauce.
  • Bring to the boil, cover and simmer for about an hour or until the meat is fork tender.

Cook the vegetables

  • Scoop out the pork and move to a bowl.
  • Discard the onion, garlic and peppercorns.
  • Drop the corn into the broth and cook for ten minutes.
  • Add the potatoes and cook for ten minutes.
  • Add the saba bananas and cook for five minutes.
  • Lay the pechay on the hot broth and press down lightly to make sure all the leaves and stalks are submerged in the hot liquid. Cook for five minutes.
  • Return the pork ribs to the pot and simmer just until the meat is heated through.
  • Taste the broth and add more fish sauce, if needed.
  • Divide the pork ribs and vegetables among four bowls, ladle in hot broth and serve.
Keyword Pork Ribs, Soup