Nilagang Baboy

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.

Humba (Braised Pork Hock)

Pork hocks or pork shanks or what we call Pata in Filipino, are from the pig’s leg or foreleg between the knee and the ankle. This is a tough meat as it is a part of a “work” muscle, and it takes time to make it fork tender thru boiling or braising. Other popular pork hock dishes are Crispy Pata and Nilaga.

Here’s my recipe for Humba…