Nilagang baboy is a Filipino-style pork soup. It's light, filling, and an easily customizable dish–add potatoes, cabbage, green beans, and many other vegetables. A perfect mid-week dish for cold and rainy days.
Nilagang Baboy: Filipino Pork Soup
Pork Nilaga is a staple dish on my monthly menu. It is easy to prepare and cooking is also a breeze. I love making on cold rainy nights or just when I feel like I need more vegetables in my diet.
How to make a delicious Pork Nilaga
You start off by boiling the pork in a pot of water in high-heat. Watch it for the first 10 minutes so you can remove the scum as it rises on top. Cover pot with a lid so that the water will not evaporate while the pork is cooking.
Meanwhile, set your kitchen timer for 30 minutes and use the extra minutes in preparing the vegetables.
Once the pork is fork-tender, add your choice of vegetables starting with the hard ones such as potatoes, carrots or sweet potatoes.
When the vegetables are halfway done, season with fish sauce, salt, and pepper. That's it! Easy peasy!
Best pork cuts for Nilagang Baboy
You can pretty much use any cut of pork. But my favorites are pork ribs, pork belly, and pork butt or shoulder. Cooking time for these cuts is usually less than an hour.
Choice of vegetables
Pork Nilaga is an easily customizable dish. The list of vegetables you can make with it is almost endless.
- sweet potatoes
- long beans
- saba banana
- napa cabbage
- pak choy
- other green leafy vegetables
Watch how to make Pork Nilaga
More soup recipes for your weekly menu
- Chicken Sinigang
- Misua Soup with Sesame Pork Meatballs
- Beef Nilaga Pressure Cooker Recipe
- Chicken Tinola with Patola
- Chicken Arroz Caldo
- Beef Sopas
- Sinigang na Baboy
- Nilagang Manok
- Mushroom and Celery Soup
- Brown Rice Arroz Caldo
- 600 grams pork (cut into serving pieces)
- 4 to 5 cups water
- 2 medium size potatoes (cut into four cubes)
- 1 med carrot (cut into pieces)
- 1 large yellow onion (sliced)
- 6 pcs green beans (ends trimmed and cut into two segments)
- 1 med cabbage (cut into wedges)
- 1 teaspoon whole black peppercorns
- 2 tablespoon fish sauce (to taste)
- salt (to taste)
- green onions for garnish (optional)
- Boil pork and half of the onion in a pot of water until fork tender. Remove the scum as it rises. Note that cooking time may vary depending on the pork cut.
- Add remaining onions, carrots or sweet potatoes and potatoes. Cook for 10 minutes until vegetables are half tender.
- Season with fish sauce, salt and ground black pepper. Taste and adjust seasonings as needed.
- Add green beans, cabbage and other greens. Cover with lid and cook for 3 to 5 minutes. Turn off heat. Let residual heat finish cooking the vegetables. Serve with a bowl of rice. Enjoy!
Recipe Notes and Tips:
- Recommended pork cuts for pork nilaga are pork ribs, pork belly, and pork butt or shoulder.
- Cooking time will depend on the cut of the pork. The thicker the meat, the longer the cooking time.
- Cover the pot with a lid so that the water will not evaporate while the pork is cooking.
- Wash the meat thoroughly before boiling.
- Other vegetable options: sweet potatoes, broccoli, cauliflower, long beans, saba banana, napa cabbage or pakchoy/ bok choy.