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Nilagang Baboy
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How To Cook Nilagang Baboy (Boiled Pork Ribs)

Nilagang baboy or boiled pork ribs or pork belly with vegetables is a very simple Filipino soup dish.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pork Recipe
Cuisine: Filipino
Keyword: boiled pork ribs, boiled pork soup, nilagang baboy, pork ribs
Servings: 6 servings
Calories: 258kcal
Author: Manny

Ingredients

  • 1 kilo pork ribs or pork belly
  • 1 bundle pechay
  • 2 pcs sweet potatoes peeled and quartered
  • 1/2 head cabbage quartered
  • 1 medium size onion quartered
  • 1 Tbsp. fish sauce or patis
  • 1 Tbsp black peppercorns cracked
  • 1/2 tsp. salt
  • 2 liters water

Instructions

How to Cook Nilagang Baboy

  • Remove the skin of the pork ribs or pork belly. Then slice it into 3/4 inch thick and 1 and 1/2 to 2 inch length.
  • Fill a medium size pot with water and let boil. Then put the pork and boil until the scum floats.
  • Remove the scum that rises above the broth and add more water if needed.
  • Add in the onion and black pepper then cook for an hour or until the meat is tender.
  • Add in the sweet potatoes, salt and patis and cook for another 5 minutes.
  • Then add cabbage and pechay and simmer for half a minute. Adjust the taste if necessary by adding more salt.
  • Remove from heat and serve hot.

Notes

Cooking Tips:

Choose the Right Cut of Pork

For the best flavor and texture, opt for pork ribs or pork belly with a thin layer of fat. The fat adds richness to the broth, but too much can make the soup greasy. Trim excess skin to avoid any unpleasant odor that may affect the dish.

Skim the Scum for a Clear Broth

As the pork boils, scum will float to the surface—be sure to skim it off regularly. This step ensures the broth remains clear and appetizing. A cloudy broth can dilute the clean, fresh taste that makes this dish so comforting.

Adjust the Vegetables Based on Availability

Feel free to substitute vegetables based on what’s available or in season. If you don’t have potatoes, try sweet potatoes for a subtle sweetness, or swap pechay with bok choy. These adjustments can enhance the dish while keeping its traditional essence intact.