Nilagang Baboy

Ingredients

Pork Stock

• 1 kg pork bones
• 2 large red onions, quartered
• 1 celery stalk
• 1 carrot
• 1 tbsp black peppercorns
• salt
• 2 litres water

Nilaga

• 1 1/2 kg pork ribs
• 1 large bunch bok choy
• 3 medium sweet potatoes, quartered
• 3 saba bananas (cardaba bananas), cut in 3 sections
• 2 large white onions
• fish sauce
• spring onions, to garnish

Instructions

1. In a deep pot add pork bones, onions, celery stalk, carrots, peppercorns, salt and water to cover everything. Bring to near boiling point and when scum rises skim it off. Simmer for 3 hrs. in low heat.
2. Add pork ribs and simmer for additional 30 minutes.
3. Now separate pork ribs then set aside.
4. Strain the liquid using a fine strainer and place it on a separate pot.
5. Bring the stock to a boil, once boiling bring heat to medium-high and continue to boil for 15 minutes until reduced.
6. Add pork ribs and onions then simmer in low heat for 30 minutes.
7. Add the plantain bananas and sweet potatoes then simmer for additional 10 to 15 minutes or until sweet potates are soft.
8. Turn of the heat, add bok choy cover and season with fish sauce (according to your liking), cover the pot for 5 minutes to cook the vegetable.
9. Season with freshly ground black pepper, place in serving bowls garnished with chopped spring onions.