Pork nilaga (nilagang baboy)


Like pork sinigang, this is a clear pork broth, but not sour, and with different vegetable ingredients.  I didn’t have saba banana, so I substituted with carrot for that “sweetish” taste (but of course, there is NO substitute to that distinct taste of saba!)

IMG_71241 large white onion
1/2 kg pork (pork belly is best
water (enough to make plenty of broth)
1/3 tsp whole peppercorns
potatoes (halved or quartered, depending on size) – each serving should have at least a chunk or two in it
saba banana (Musa acuminata × balbisiana ABB Group), cut into thirds – each serving to have a chunk or two
green beans/cabbage/pechay or pak choi (just a few beans and a leaf of cabbage and/or pechay in each serving
salt and Thai/fish sauce to taste

1. If you’re not including the pork fat, fry the onion first in a little bit of oil. When wilted….
2. Add the pork (you may sear it quickly if you like), water and peppercorns.
3. Bring to a boil, then add the potatoes and simmer.
4. When potatoes are almost done, add the saba bananas, green beans, cabbage, then followed shortly by the pechay.
5. Add salt and fish sauce to taste–I wouldn’t skip the fish sauce–it makes all the difference!


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