Nilagang Baboy - Pork Stew with Vegetables

The Filipino Nilagang Baboy is a classic one-pot meal of boiled pork with vegetables in clear broth. This is one of the easiest soup meals to cook. You can make this in different ways: In a large stockpot on the stove top, in a slow cooker or the current favorite . This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 4 if paired with rice.

I shared how to cook this in different ways: stovetop (55 minutes), in the Instant Pot (30 minutes), and slow cooker (4 hours).

Cook Time55

Course: Main Course, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Nilagang Baboy Pork Stew Vegetables

Servings: people

Calories: 82kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large stockpot of Dutch oven - for stovetop cooking
Instant Pot multicooker - 6 or 8 quarts - for High Pressure cooking
slow cooker (Crock Pot) - for slow cooking

Ingredients

2 Tablespoons vegetable oil
2 cloves garlic peeled, minced
1 whole white or yellow onion chopped
1 knob fresh ginger about 1 inch, peeled, sliced
2 stalks scallions or green onions chopped, use whites for saute, greens for garnish
1 Tablespoon patis Filipino fish sauce
1 pound pork belly or pork shoulder boneless, cut into 2-inch cubes
6 to 8 cups organic chicken or vegetable broth
2 whole tomatoes quartered
2 whole potatoes peeled, quartered
1 whole carrot peeled, sliced
1 cup sliced green beans cut into 2-inch length pieces
1 bundle bok choy sliced into 2-inch shreds (Chinese cabbage)
1 teaspoon salt
1 teaspoon ground black pepper
for serving boiled rice

Instructions

In a large stock pot or Dutch oven, over medium high heat, add the vegetable oil. Saute the onions, garlic, ginger and scallions.
Add the fish sauce. Then add the pork cubes. Brown the pork for about five minutes to seal in the flavors.
Pour in the broth. Bring to a boil, then lower heat to a slow simmer. Cook till pork cubes are tender, for about 40 minutes. Add the tomatoes, potatoes and carrots at the last 10 minutes of cooking.
Add the green beans and bok choy in the last 5 minutes of cooking. Season with salt and pepper. Serve with steamed jasmine rice.
COOK’S COMMENTS : Feel free to add any vegetables preferred for this pork stew.
To cook this in a slow cooker: Boil the pork cubes in the broth and seasonings for 4 hours, using a "high setting". Add the potatoes and vegetables at the last hour of cooking.
To cook this in an Instant Pot: Click Saute function. Add oil. Saute garlic, onions, ginger, patis and scallions. Brown the pork cubes for 1 to 2 minutes. Click Cancel to turn off Saute. Pour the broth. Add potatoes and carrots. Season with salt and pepper. Cover lid. Set valve to Sealing. Use High Pressure for 30 minutes. When buzzer sounds, do a Quick Release. Open lid. Add the tomatoes and greens and click Keep Warm for 5 minutes for the greens to cook. Click Cancel to turn off.
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Nutrition