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Nilagang Baboy sa Tanglad

Yields5 ServingsTotal Time1 hr

Experience the unique taste of lemongrass-infused pork nilaga!

 1 pork pata front
 5 cups unang hugas bigas (first rice wash)
 2 red onions quartered
 3 stalks lemongrass
 2 pork cubes
 1 tbsp peppercorns
 ¼ cup patis
 1 large potatobig cubes
 2 yellow cornsliced
 ½ cabbagesliced
 2 bundles pechay
1

In a stock pot pan sear the pork pata on all sides.

2

When all the pork have been seared pour in the unang hugas bigas. Let it come to a boil.

3

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.

4

Place in the potatoes and yellow corn pieces. Let it boil again until the vegetables have cooked.

5

Five minutes before turning off the heat add the cabbage and pechay.

6

Serve with rice and a side of patis with sili.

Nutrition Facts

0 servings

Serving size

4-5