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Nilagang Baboy 

(Boiled Pork with Vegetables)




Ingredients :
  • 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
  • 5-6 cups water
  • 3 cloves garlic, crushed
  • 1 onion, quartered
  • 2 green onions (scallions), sliced into 1” long
  • 1/4 tsp. peppercorn
  • salt to taste
  • 2 eddoes- also known as taro or gabi, quartered (optional)
  • 2 potatoes, quartered
  • 1 can pork and beans
  • pechay (bok choy) or cabbage leaves

Cooking Procedures :
  1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
  2. Remove all the resulting scum that will rise to the top of the pot.
  3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
  4. Add quartered eddoes (if using) and potatoes. Cook until tender.
  5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
  6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
  7. Remove from heat. Serve hot.
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Lechon Kawali Ingredients : Pork 1-1/2 lb. pork  liempo  (pork belly), cut into serving pieces 4 cloves garlic, crushed 1/4 tsp. pepper or 1 tsp. peppercorns 2 tbsp. salt water, for boiling oil, for frying Sauce 1 tbsp. soy sauce 2-1/2 tbsp. vinegar 1 clove garlic, minced chili peppers (optional) Cooking Procedures : Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain. Deep-fry  liempo  pieces in batches until golden brown and blisters appear on skin. Drain on paper towels. Mix together all ingredients for the sauce. Serve with chopped lechon kawali.
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Bagnet  Ingredients 1 kilo pork belly; cut into desired pieces 1 liter cooking oil 1/2 liter water Salt to taste Water  Cooking Instructions Dry pork meat under the sun for at least 1-2 hours to dehydrate. Slice to desired sizes and set aside. In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Submerged pork in hot cooking oil until skin pops up with bubbles. Let cool and you can repeat this process for more skin bubbles to pop up. Cooking Tip To avoid mess as well as burns, cook in a low cooking area.
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