Nilagang Baboy II (in garlic and black peppercorns)

I have already posted my first recipe of Nilagang Baboy (Boiled Pork Bones) where I cooked the pork bones (buto-buto) in ginger. This time, another version of NILAGANG BABOY recipe will be featured. Pork Bones slowly simmered to exact tenderness and taste, cooked in garlic and black peppercorns with cabbage and potatoes.


1 kilo pork ribs (buto-buto ng baboy)
1 liter water
6-8 cloves of garlic, peeled and crushed
3 medium onions, peeled and quartered
6 pieces medium potatoes, peeled and cubed
1 whole cabbage sliced
fish sauce (patis)
lots of black peppercorns

Put pork bones, water, garlic, onions, peppercorns and salt in a large pot. Slowly simmer, stirring often, covered until meat is tender.

When meat is cooked tender, season with fish sauce and add potatoes and cabbage. Cook another for 5 minutes.

And serve you Nilagang Baboy with steaming white rice.

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