1pack bok choy4-5pcs, cleaned and quartered** (see notes)
8cupswaterplus more for pre boiling
SawsawanDipping Sauce, Optional
Juice of half a lemon2 tablespoons or calamansi
2tablespoonsfish sauceI use Three Crabs Brand
1Thai chilichopped (optional)
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).
*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.
Recipes made with love by Pinoybites.com : https://pinoybites.com/recipes/nilagang-baboy-pork-ribs-soup/