Pork Ribs Nilaga
Pork Ribs Nilaga is pork boiled with vegetables. Nilaga is a simple way of cooking meat with water and vegetables using basic spices. Pork Ribs Nilaga is the pork version of Beef Nilaga or Nilagang Karne. Feel free to use chicken instead of pork or beef.
Pork Ribs Nilaga is a clear soup packed with vegetables such as potato, carrot, cabbage and bok choy. Learn how to make this very simple Pork Ribs Nilaga by following the easy recipe below. Watch the video to guide you every step of the way.
Pork Ribs Nilaga is a very simple Filipino meat and vegetables soup dish. So delicious, fulfilling and easy to make. There are many ways on how to make Nilaga dish and this is my own version with bell peppers. If you like bell peppers like I do, don't think twice and add it when making nilaga or even Chicken Tinola. It sure adds flavor to the dish.
Pork Ribs Tinola is one of my family's favorite Filipino comfort food. What I like about nilaga dishes is you can pretty much throw in any vegetables you prefer like corn, broccoli and more, and some likes adding sinigang mix to make the soup sour.
Make this Pork Ribs Tinola and share with family and friends. You can even use pressure cooker to lessen the cooking time. Save this recipe or Pin It for future use. A simple pork stew dish packed with vegetables that the whole family would love.
Don't forget to check related recipes below. Click on the name link below the picture to see complete recipe. Visit and Subscribe to Casa Baluarte on Facebook, YouTube, Instagram and Pinterest for more delicious and easy to follow recipes.
- 1 tbsp canola oil
- 3 cloves of garlic, chopped
- 1 large onion, chopped
- 2 lbs pork ribs, cut into serving size pieces
- 1 tsp peppercorns
- 1 tbsp fish sauce
- 6 cups water (or more if needed)
- 2 celery stick, cut
- 1 large carrot, sliced
- 1 large potato, sliced
- salt to taste
- 1 large bell pepper, sliced
- 1 small head cabbage, sliced
- 1 bunch bok choy (pechay)
- In a pot, heat and add canola oil. Saute garlic and onions until aromatic. Add pork ribs and peppercorns. Stir and cook until light brown. Season with fish sauce and add water. Bring into a boil until meat is fully tender for about 45 minutes to an hour. Skim off foam and fats with spoon. Add more water if needed.
- Add celery stick and cook for few minutes. Add carrots and potato. Simmer for 5 minutes or until potatoes are cooked. Add salt to taste.
- Add bell peppers and cook for 2 minutes. Add cabbage and bok choy or pechay. Let it cook for another minute. Transfer in a bowl and serve hot. Serve with fish sauce mixed with kalamansi juice for dipping the vegetables. Enjoy!
(click on the name link below the picture to see complete recipe)
|Chicken Pochero, Ilonggo version|
Post a Comment