I am a self taught home cook. Both my parents cook really well and despite how many recipes I know how to make, I am not half as good as either of them. Among the first recipes I managed to cook successfully is Nilaga. At home we would have Nilagang Baka, Nilagang Isda or Pesa, and of course Nilagang Baboy. For me, Nilaga is a true Filipino classic dish and should be up there in the hall of fame with sinigang and adobo. Underrated, simple, and easy to make, I am a big fan of Nilaga.
I always start by boiling water. I then wash my chosen pork cut. This is liempo but other cuts and parts are acceptable. That is the beauty of Nilaga. Once the water is boiling, I add the meat along with an onion (peeled and sliced) and a few peppercorns.
After a few minutes, you will notice some scum or fatty residue surfacing. Gently remove that to produce a clear broth. Continue cooking for about 15 minutes. Afterwards, I add a potato (quartered) and cook the mix for another 15 minutes.
Once the meat and potatoes are tender, I can add my chosen veggies. In this case I used Baguio beans and cabbage. I sliced the cabbage into wedges and removed the hard part. I also cut the Baguio beans in half. I set the fire on high before adding the washed vegetables. After a minute or say 30 seconds, I lower the heat and let it simmer for another minute. I then add a little salt to taste. Then it is ready to serve. I usually serve this with a dipping sauce made with patis, calamansi, and diced onions.
I always start by boiling water. I then wash my chosen pork cut. This is liempo but other cuts and parts are acceptable. That is the beauty of Nilaga. Once the water is boiling, I add the meat along with an onion (peeled and sliced) and a few peppercorns.
After a few minutes, you will notice some scum or fatty residue surfacing. Gently remove that to produce a clear broth. Continue cooking for about 15 minutes. Afterwards, I add a potato (quartered) and cook the mix for another 15 minutes.
Once the meat and potatoes are tender, I can add my chosen veggies. In this case I used Baguio beans and cabbage. I sliced the cabbage into wedges and removed the hard part. I also cut the Baguio beans in half. I set the fire on high before adding the washed vegetables. After a minute or say 30 seconds, I lower the heat and let it simmer for another minute. I then add a little salt to taste. Then it is ready to serve. I usually serve this with a dipping sauce made with patis, calamansi, and diced onions.
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