Hello everyone! Its has been almost a month since I shared a recipe here. Its just I am too busy with different things. And honestly speaking, at the moment.. I realized how I missed this! Cooking and eat what you prepared then write something about it and post it here. OMG! It feels like decade the last time I cooked. So for today's or should I say, for tonight's recipe, I will be cooking a famous soup dish here in the Philippines.

Nilagang Baboy

It is a Filipino style boiled soup perfect for people like me who loves to eat rice floating in a soup. When I was young, I always thought that this dish is very difficult because I observed that whenever this is our meal, my parents would took a lot of time before serving it. They usually start several hours before 12 noon. And now, I am just surprised when I asked my grandmother how to make it.

Ingredients;
Pork (You may also use beef)
Salt and Pepper
Onion
Corn
Potato
Pechay
Small chili pepper
Calamansi
Fish sauce

Preparation:
Pour a right amount of water into your pot. Pre-heat it while preparing other ingredients. After cutting all the veggies, that is the perfect time for your water and meat. Put the pork into the pot and add a bit of salt. Wait until the fats floats the remove it all. When all the bad fats are separated, you may now put the onion and pepper.

Wait for about 10 minutes then add the potatoes and corn. Then check the taste and add some salt again depending on your preference. In other version, pork nilaga has squash and repolyo but since I don't eat them, I've decided not to have them. I just prayed beforehand that I could still achieve the classic taste I wanted. Hehe :3

Let it boil for the next 15 minutes. Your meat should be tender and cooked so it'll be more enjoyable to eat it. Sometimes I ate this from karinderya and the pork is so hard to swallow. I don't want that to happen so even it took awhile before the pork became tender, it is just fine. Everything is worth it though.

While you are waiting for it, you may start preparing the magic sauce. Some of the Filipinos can't eat without fish sauce and I can't eat nilaga without it. Slice some small chili pepper and calamansi. Put the together in a saucer then add the fish sauce. It reminds me of thai style of sauce.

Finally, a minute before you turn off the heat, add the pechay. It is perfect to serve hot. As you observed, I didn't seasoned anything other than pepper and salt. It is because I want the tender pork itself make its broth flavourful, without any other preservatives. And other than that, It is good that your soup isn't salty because you will add the sauce you prepared when eating this this.

Now, I finally realized why my parents took an hour to prepare this dish. They are actually waiting for meat to be tender. ^__________^ While cooking it myself, I felt sleepy waiting for it though.

Thank you for dropping by!

Love,
Yhien