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Home » Pork Recipes » Nilagang Baboy Recipe

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How to cook Nilagang Baboy

Nilagang Baboy Recipe is one of the easiest and simplest Filipino soup dishes that many of us can prepare because it’s basically a boiled meat along with many vegetables of your choice. Others call it Pork Nilaga (boiled pork) and best served at dinner and lunch time.

Even if the recipe is so easy and simple to prepare, it is must put attention to the texture of the meat to make sure that your Nilagang Baboy is yummy. Oppps! It’s not just yummy, it’s yummylicious.
nilagang baboy recipe

The scrumptious taste of Nilagang Baboy depends on upon every ingredient you put of course. In my case, I always put sweet corn to make the soup more appetizing and flavorful.

Not only that, we Filipinos are very fond of sauces and condiments and this Nilagang Baboy is best partnered with Dipping sauce made of Fish Sauce (Patis), Kalamansi and Siling Labuyo.

Nilagang Baboy by Pinoy Recipe dot net:

Nilagang Baboy Recipe
Prep time
Cook time
Total time
Recipe type: Pork
Cuisine: Filipino
Serves: 3
  • ½ kilo pork shoulder, cubed or sliced
  • 1 medium cabbage, sliced into quarter
  • 2 small sized Reb Bell Pepper, sliced into quarter
  • 1 small yellow onion
  • 2 medium potatoes, peeled and sliced into cubed
  • 2 pieces ripe saba banana, (optional)
  • 1 pc sweet yellow corn, cut into 3parts (optional)
  • 4 pcs string beans, cut into 2inch size (optional)
  • 2 pcs pork cube
  • 1 tsp. whole peppercorn
  • 8 cups of water
  • 3 tablespoons cooking oil
  • Salt to taste
  1. Pour and heat the cooking oil in a deep skillet.
  2. Saute the onion after 2 minutes add the whole pepper corn then cook for another 30 seconds.
  3. Add the pork and fry for about 5 minutes or until the color turns light brown.
  4. Pour-in the water and add pork cube.
  5. Bring to a boil then simmer for about 50 minutes or until the pork becomes tender.
  6. Add the sweet corn, cover the pot and cook for 8 minutes.
  7. Add the potatoes and saba (banana) cook for another 6 minutes
  8. Add-in the cabbage, red bell pepper, string beans. Add salt to taste.
  9. Mix well then cover and continue to cook for 3-5 minutes.
  10. Transfer Nilagang Baboy to a serving bowl and serve with a dipping sauce made of fish sauce, siling labuyo with kalamansi.
  11. Enjoy this Pinoy dish with family.
Nutrition Information
Serving size: 10 pieces Calories: 530 Fat: 29g Carbohydrates: 27g Protein: 40g Cholesterol: 120mg

nilagang baboy recipe

Nilagang Baboy Recipe is one of the easiest Filipino soup dishes and It’s not just yummy, it’s yummylicious.



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About the author: author Ed Joven is founder and of author at He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.

8 Responses

  1. Kaycee

    June 25th, 2016 at 9:47 am


    Looks like a great soup! Will have to try it out once the weather cools down!

  2. Michelle Elizondo

    June 25th, 2016 at 6:14 pm


    I love Filipino dishes. The best are the soups. And the next best is the desserts.

  3. Judy Thomas

    June 29th, 2016 at 5:49 am


    It looks delicious and reminds me of New Zealand Maori ” Pork Bones and Puha with watercress” So yummy and melts in your mouth.

  4. katie

    July 8th, 2016 at 5:43 pm


    I bet my family would love this if paired with a homemade bread too.

  5. Jana Williams

    September 13th, 2016 at 8:52 pm


    This Soup Looks Just Delicious & I Love Fresh Veggies in Soup! This is a Recipe that Could Be Changed Up a Little if You Don’t Have a Certain Ingredient! Thanks So Much for Sharing, Have a Blessed Day!

  6. Amber Ludwig

    September 16th, 2016 at 4:14 pm


    Yum!! Looks hearty, healthy and delish!! I love that you can add veggies to suit your tastes!!


    December 4th, 2016 at 10:11 am


    This soup looks delicious and healthy. I like to put fresh vegetable in Soup

  8. Michelle G

    December 13th, 2016 at 1:55 pm


    Looks delicious! I have I have all the ingredients for this soup, I am making it
    today. I will have to sub something else for the pork shoulder. Have you
    used chicken stock instead of water?

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