Nilagang Buto Buto ng Baboy Pork Recipe

Nilagang Buto Buto ng Baboy

Nilagang Buto Buto ng baboy Pork recipe with vegetables is very simple. The Filipino soup dish nilaga is a Pinoy food favorite that can be prepared with any form of meat, either pork or beef. When we talk about nilagang buto buto, it must have been the bony portion of the meat. It is a typical dish in most Filipino homes.
Cooking the nilaga is just simply simmer the bone meat until it is soft, then add the vegetables during the last few minutes of cooking. The Filipino nilaga recipe out there has many versions, but the method of cooking it is slightly different. Pork ribs are also the best for nilaga dishes.

For this recipe, I boiled the bony part of the meat twice. Firstly, I boiled it for a couple of minutes, then I washed it thoroughly under running water to remove the scam. Then boil it again for tenderizing. In this process, we make sure that we get a clean soup and are clear. As you notice, in this recipe I didn’t use corn. Instead, I used sweet potatoes because of their natural sweetness, which makes the soup taste more flavorful. And it thickens the broth just a little. If you want corn in your nilaga, you can add it as you can. Plantain banana, saba, or cardaba are good things to add to the dish.

If you are looking for a buto buto recipe, this one is the best to try. You can simply do this and add the vegetables of your choice. Feel free to visit our recipe archives at your most convenient time. We appreciate it very much. We’d love to hear your version of the Nilaga recipe. Please share it with us. Just comment down below. Happy cooking, share and enjoy the food. Thanks for visiting us.

Cooking Video Recipe: Nilagang buto buto ng baboy

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Nilagang Buto Buto ng Baboy Pork Recipe

Author: Yummy Food Ph Cooking Method: Sauteing, Simmering Cuisine: Asian, Filipino Courses: Breakfast, Dinner, Lunch, Main Dish, Soup & Stew Recipe Keys: High Protein P Pork Vegetable

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Total Time 1 hr

Servings: 6 Calories: 451

Best Season: Suitable throughout the year

Description

Nilagang Buto Buto ng baboy with vegetables is very simple. The Filipino soup dish nilaga is a Pinoy food favorite that can be prepared with any form of meat, either pork or beef. When we talk about nilagang buto buto, it must have been the bony portion of the meat. It is a typical dish in most Filipino homes.
Cooking the nilaga is just simply simmer the bone meat until it is soft, then add the vegetables during the last few minutes of cooking. The Filipino nilaga recipe out there has many versions, but the method of cooking it is slightly different. Pork ribs are also the best for nilaga dishes.

For this recipe, I boiled the bony part of the meat twice. Firstly, I boiled it for a couple of minutes, then I washed it thoroughly under running water to remove the scam. Then boil it again for tenderizing. In this process, we make sure that we get a clean soup and are clear. As you notice, in this recipe I didn't use corn. Instead, I used sweet potatoes because of their natural sweetness, which makes the soup taste more flavorful. And it thickens the broth just a little. If you want corn in your nilaga, you can add it as you can. Plantain banana, saba, or cardaba are good things to add to the dish.

If you are looking for a buto buto recipe, this one is the best to try. You can simply do this and add the vegetables of your choice. Feel free to visit our recipe archives at your most convenient time. We appreciate it very much. We’d love to hear your version of the Nilaga recipe. Please share it with us. Just comment down below. Happy cooking, share and enjoy the food. Thanks for visiting us.

Ingredients

Servings

• 1 kilogram pork buto buto (cut into serving pieces)
• 1 red onion (cut, quartered)
• 1 tablespoon peppercorns (whole or crack)
• 2 liters water (as needed)
• ³⁄₄ teaspoons salt (add more as necessary)
• 1 broth cube (pork or chicken)
• 2 small taro (gabi) (peeled quartered)
• 2 sweet potatoes (camote) (peeled quartered)
• 2 long green chili
• ¹⁄₂ small cabbage (quartered)
• 1 stalk spring onion (cut)
• 1 tablespoon fish sauce
• oregano leaves (optional)

Instructions

Video

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1. Pour 2 liters of water into the pot, add the pork buto buto, cover the pot, and bring the liquid to a boil.

2. Ladle floating scum in the boiling liquid to get a clear soup.

3. Add the onion, peppercorn, salt, and broth cubes. Cover and simmer over medium-low heat for 45 minutes or more until the meat is about to reach the right softness.

4. Add the taro gabi first, cover again, and cook for 5 minutes.

5. Add the sweet potato, cabbage, long green chili, green onion leaves, and oregano leaves.

6. Season with fish sauce and a pinch of salt to taste, and then continue cooking until the vegetables are cooked.

   Note: Adjust the taste if necessary by adding more salt.

7. Taste it and adjust as necessary.

8. Remove from the heat and transfer the dish to a serving bowl.

9. Serve warm and enjoy.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 451kcal

% Daily Value *

Total Fat 17.8g28%

Saturated Fat 6.2g31%

Cholesterol 154mg52%

Sodium 587mg25%

Potassium 1157mg34%

Total Carbohydrate 14.6g5%

Dietary Fiber 3.3g14%

Sugars 2.1g

Protein 55.4g111%

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Calcium 8 mg

Iron 17 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: nilagang baboy, pork ribs, pork recipe,