The secret of a good pork nilaga is to use pork preferably with some bones and with lot of fats in big chunk cuts. Yes the fats are sinfully delicious that make the difference for a good nilaga. Now if you are for some health reasons do not eat pork fats then I would not stop you from discarding the fats and skins but I recommend to use pork cuts with a lot of bones.
Here is the recipe of my Nilagang Baboy with Pechay, enjoy
Ingredients:
1 1/2 kilo pork spareribs or pork belly, skin on, cut to big serving pieces
2 big bunch, bokchoy or pechay, trimmed
1 small bundle green beans, trimmed
3 medium size potato, skinned, quartered
1 medium sized carrots, skinned, cut in to wedges
2 large size onion, quartered
1 tbsp. peppercorns
2 slivers of ginger
1 small bunch spring onion, chopped
salt
Cooking procedure:
Wash pork thoroughly, put in a large pot, cover with enough water, bring to a boil for 2 to 3 minutes, Discard first boiled liquid and rinse boiled pork off scum. Now pour fresh water to cover pork add in the ginger, peppercorn and onion, bring to a boil, and simmer for 1 to 1 1/2 hour or until the fork are tender, add more water as necessary. Take out all scum that rises to the surface. Add in the potato and carrots, simmer for 5 to 8 minutes. Season with salt to taste. Add in the vegetables and cook for another 2 to 3 minutes or until the vegetables are cooked. Garnish with chopped spring onion and serve with patis, kalamansi and chili dip.
