Nilagang Baboy (Boiled Pork Bones)

Posted on Aug 25, 2009

Nilagang Baboy or Boiled Pork Bones is one of the most favorite soup in our home – always instantly and distinguished comforting food not only best during the cold but also during the warm weather. Absolutely Nilagang Baboy is not a burdensome and extremely simple as ABC,  no need for a numerous complicated preparations or fancy elaborative cooking. There is no intricate technique in cooking the. The only secret to have the best Nilagang Baboy is getting fresh pork soup bones or pork ribs in the market. Just as what they say, it’s all in the bones. And to get the best from the pork soup bones, it would just take time for the simmering, allowing enough time to let the bones release the homey flavor. By the way, this recipe is my mom’s version of Nilagang Baboy. Instead of boiling with garlic and onion, mom uses ginger for a more fragrant and harmonized pungent flavor to the Nilagang Baboy.

1 kilo pork ribs or pork soup bones
6 cups water
1 medium ginger, peeled and sliced
1 tsp. salt
3 tbsp. patis (fish sauce)
a handful of string beans or more

Wash pork ribs or pork soup bones in running water then drain.
Place pork ribs, water, ginger and salt in a big stock pot. Bring to a full boil. Reduce fire and let simmer until pork meat is tender. This takes about an hour.
Remove pork scum or the brown bubbles that forms on the top of the soup.
If the pork meat is tender, add fish sauce and string beans.
Adjust flavor according to taste by adding more salt of fish sauce.
Remove from fire and serve hot with steaming white rice.