Nilagang Baboy (Pork Ribs Soup)
This is one of the most beloved soup dishes in the Philippines that’s so simple (to make) yet so comforting and very filling. It’s an everyday fare.
Ingredients
- 2-3 lbs Pork Ribs cut into individual bones
- 1 large onion peeled and quartered
- 1 ½ teaspoons whole peppercorns
- 3 yellow potatoes peeled and quartered
- 1 pack bok choy 4-5pcs, cleaned and quartered** (see notes)
- 8 cups water plus more for pre boiling
- 1 tablespoon salt
- 1-2 tablespoons patis fish sauce
- Sawsawan Dipping Sauce, Optional
- Juice of half a lemon 2 tablespoons or calamansi
- 2 tablespoons fish sauce I use Three Crabs Brand
- 1 Thai chili chopped (optional)
Instructions
- For a clearer (and cleaner) broth, pre boil the meat. Here’s how: Fill a big pot ⅔ full of water and bring to a boil. Slowly drop the meat, stir and let boil (uncovered) for 5-8 minutes. Drain and rinse the meat a few times until clean. You can skip this step if you want but I recommend it for a clearer broth.
- In a large pot, place the cleaned meat, onion, peppercorns, 1 tablespoon salt and 1 tablespoon patis (if using). Fill with 8 cups of water then bring to a boil. Skim off the scum that floats to the top as it boils. Simmer on low for an hour or until ribs are tender.
- Add the potatoes and simmer until cooked. Then add the bok choy and cook for 2 more minutes. Taste and add salt or patis, if needed.
- Serve with rice and calamansi-patis dipping sauce, if desired (recipe above).
Notes
*If you don’t want to pre boil the meat, proceed to step 2 then skim off the top for the scum and impurities that float as it comes to a boil. Then follow the rest of the recipe.
**Aside from the vegetables mentioned above, green beans, cabbage, sweet potatoes or saba (plantains) can also be used.