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.

NILAGANG BABOY II

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
salt
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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