Tuesday, 27 November 2012

Nilagang Baboy at Saging (Pork Soup)





So we're done posting recipes for some fish  dishes we have cooked at home and cooked by friends and relatives.  What we tried to showcase were the different ways we and our fellow Tabukenios - Ilocano, Kalinga, Tagalog, etc. cook fish dishes.  They may sound common or familiar but the cooking style of one individual varies from another, depending on their cultural and economic backround.  These next few days, we will be posting some more recipes that were cooked in our home in Tabuk :-)  I'm taking advantage of the fact that I'm still in our small town.  This might not happen again you know :-)

Nilagang baboy is one dish that often finds its way to our dining table similar to adobo,  sinigang, tinola, and the dinengdeng for the adults.  Nilaga is sometimes a dish cooked by accident by either Pappy or Mammy when they forgot to add the sinigang mix.  But this time, this dish is no accident since we just had sinigang a meal before this :-) 

When we are not cooking any "colored" dishes (either adobo or tomato-based viands), we have meat or fish soups because that's what the kids like- flooding their rice with soup until it becomes almost lugaw-like (porridge) and slurping the soup while they munch on the meat :-)  So here is another nilaga recipe with saging na saba and gabi in it :-)

     NILAGANG BABOY (PORK SOUP)

Ingredients:


Pork Belly, cubed - 1 kg
Taro (Gabi), cut into cubes - as desired
Saging na Saba (plantain), cut into the same size as the pork - as desired
Pechay
French Beans
Ripe Tomatoes, diced - 2 large
Onions, diced - 2 medium
Garlic, crushed - 5 cloves
Black Pepper
Fish Sauce - 1 tbsp
Salt to taste
Water - 1 inch above the meat

Cooking Procedure:

1.  Dump the pork, water, tomatoes, garlic, onions, and black pepper in a pressure cooker and bring it to a boil under pressure for 10 minutes. Remove from fire and release pressure.
2.  Add the taro and fish sauce.  Add more water if needed.  Bring to a boil under pressure for another 10 minutes or until the taro is cooked.  Mash some of the taro.
3.  Release pressure and add the saging na saba.  Let it simmer the pork is fork tender and the saging na saba are cooked.
4.  Add the pechay.  Let the soup simmer for at least 2 minutes then remove from fire.

If you do not have any pressure cooker, you can use any pot and slow cook the meat for at least an hour or until the pork is tender.


 © Fresha-licious  (27November2012)

2 comments:

  1. You forgot to added the beans.

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  2. Oh yeah. Thanks for raising that. The french beans should be added before the pechay.

    ReplyDelete