Nilaga is a traditional Filipino food. There are many ways to cook nilaga as much as the many variations of the meat used for this dish such that ingredients vary when chicken is used as compared to beef or pork.
This version of pork nilaga is from Southern Tagalog, provinces like Batangas, Laguna and Mindoro use saba instead of potato or gabi or kamote. Petchay tagalog is also used instead of cabbage (repolyo in Filipino) or Chinese petchay.
½ kilo Pork Ribs, chopped into serving pieces
½ kilo Pork Liempo (or any meat cut of your choice), chopped
8 pcs. Saba banana ,sliced in half crosswise
1 whole sibuyas tagalog
¼ tsp. whole peppercorn
10 – 12 stalks petchay tagalog
2 tbsps. salt
1 liter water
patis to taste
Clean pork pieces and place in a pot. Put water and bring to a boil. Remove scums as they rise to the surface.
Add the onion and salt. Cover and simmer for at least half an hour. Check from time to time the broth if you should need to add more water. When pork is almost tender, add the saba and peppercorn. Let it boil another 5-8 minutes.
Season the broth with patis before adding the petchay. Boil for about a minute then remove from heat, you do not want to overcook the vegetables. Serve hot.