Pork Nilaga dito! Pork Nilaga doon!

I usually cook during my weekend off days. While my wife, being in a call center, has an erratic off schedule. We know that busy people dont have much time to cook food so they resort to fast ones such as Hotdogs, Sunny Side Up Eggs, Bacon and any other Cold Cuts. Since its my rest day, I decided to cook a nice healthy early breakfast (2am) for my wife.

Pork Nilaga is one of the easiest Filipino recipes to learn. Nilaga in English is defined as boiled. Like other Filipino Recipes, the nilaga has different variations. You can either use pork or beef. The broth will be much tastier if you use Buto-Buto (Spareribs or Leg part, with the bone marrow). The vegetables that are used in the recipe also varies. The only limit is your creativity. My version of Pork nilaga is for those that have busy schedule and are always on the go since the preparation and cooking time is very minimal. Try it for yourselves.

Toi's Nilagang Buto Buto

• Kilo Pork , Ribs or Pata (Cut into 1 inch slices)
  
• 1 Large Potato, cut into serving portions
  
• Onion (quartered)
• 2 pcs. (corn cut into small serving portions) (Optional)
  
• 1 bundle Baguio Beans
  
• Half Cabbage or 1 bundle of Pechay
  
• Salt and Patis(Fish Sauce) to taste
• 1 clove ginger, mashed, peel of the skin.
  
• Water
• 1 teaspoon salt
  

Cooking Directions

1. Combine all the ingredients into the pot except the cabbage, baguio beans, fish sauce.
2. Boil them in high temp. Make sure that the pork, potato and corn are cooked well and tender.
3. Lower the temperature and throw in the cabbage and baguio beans.
4. Make sure that the green veggies are not overcooked.
5. Season with Patis(Fish Sauce) to taste.
6. Remove from heat and serve hot.
7. Enjoy!