What I like about cooking Filipino dishes is that you don’t need a lot of cooking skills to do so. Well I guess the tricky part is choosing the right suki in the market. First thing is that you have to buy the best kind of pork meat and fresh vegetables. For my pork nilaga, I just chose the vegetables that me and the family consumes.
- Pork of course. I would just leave it to the butcher which part is the best but I always ask for bony parts and a little fatty
- Pechay and Cabbage – yes I love to put both in it
- Baguio Beans
- Saging na Saba (Cardava Banana) – gives the nilaga the sweetness
- Garlic and Onion – depends on how much you would like to put.
How to cook it:
Well it’s so easy. What I do is after washing the pork meat, I place them in the pot without water, let the excess water from the meat evaporate and then put the onions and garlic, mixing them all together before I put water. You can also put the garlic and onions at a later time, depends if you like the onions to be as crunchy as the other vegetables.
When the pork is tender, that’s the time I put in all the other ingredients starting from the Saging na Saba, and then Baguio beans, pechay and cabbage. Toss in your peppercorn and salt to taste. Let it simmer until you get the desired tenderness of your vegetables. Remove from heat immediately if you want those veggies to be crunchy and not overcooked.