AuthorBiteSizedExperience the unique taste of lemongrass-infused pork nilaga!
In a stock pot pan sear the pork pata on all sides.
When all the pork have been seared pour in the unang hugas bigas. Let it come to a boil.
Remove any scum that forms on the surface. When the scum has been removed place in the red onions, tanglad, pork cubes, and peppercorns. Let it boil for about 30-40 minutes or until the pork is tender. When the pork is tender season it with patis.
Place in the potatoes and yellow corn pieces. Let it boil again until the vegetables have cooked.
Five minutes before turning off the heat add the cabbage and pechay.
Serve with rice and a side of patis with sili.
Ingredients
Directions
In a stock pot pan sear the pork pata on all sides.
When all the pork have been seared pour in the unang hugas bigas. Let it come to a boil.
Remove any scum that forms on the surface. When the scum has been removed place in the red onions, tanglad, pork cubes, and peppercorns. Let it boil for about 30-40 minutes or until the pork is tender. When the pork is tender season it with patis.
Place in the potatoes and yellow corn pieces. Let it boil again until the vegetables have cooked.
Five minutes before turning off the heat add the cabbage and pechay.
Serve with rice and a side of patis with sili.
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