Filipino🥩 Meat

Nilagang Pata (Pork Nilaga)

Name: Nilagang Pata (Pork Nilaga)
Total time: 1 h
Cuisine: Filipino
Ingredients: ~2-2.5 kg pork hock (pata); ~2 corn; ~250 g long beans; ~¼ cabbage; ~3-4 potato; ~2 yellow onion; ~2 tbsp fish sauce; ~1 tsp whole black pepper; ~1 tsp salt; ~¼ tsp ground black pepper; ~2 Knorr pork cube; ~8-10 cups water; ~200 g okra; ~2-3 eggplant; ~1 red onion; 1 to 2 tomato; ~1-2 chili pepper; ~2 tbsp fish paste (bagoong isda); 1 lemon; ~150 g bok choy or pechay

⏱ 60 min

A classic Filipino stew featuring tender pork hock simmered with assorted vegetables including corn, potato, long beans, cabbage, bok choy, and eggplant. Served with blanched okra and eggplant, and accompanied by a tangy bagoong isda (fish paste) sauce made with red onion, tomato, chili, and citrus.

Adapted from a video by Panlasang Pinoy

Nilagang Baboy | Pork Nilaga Recipe

Watch on YouTube

Ingredients

pork hock (pata)~2-2.5 kgest.
corn~2est.
long beans~250 gest.
cabbage~¼est.
potato~3-4est.
yellow onion~2est.
fish sauce~2 tbspest.
whole black pepper~1 tspest.
salt~1 tspest.

Steps

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1
Wash the pork hock thoroughly. Optionally slice it to remove fibers, being careful during this step.
2
Add water to a pot and bring to a boil. Add the pork hock pieces one by one and cook for about 10 minutes. Cover the pot to speed up boiling.
3
After 10 minutes, impurities and scum will float to the surface. Drain the pork in a colander and rinse well under running water, scraping away any marrow particles. Ensure the broth is clean—optionally discard it and start with fresh water.
4
Return the cleaned pork to the pot. Once the broth comes to a boil again, add the Knorr pork cube and stir. Add whole black pepper and yellow onion, cover the pot, reduce heat to low, and continue cooking until the pork is completely tender.
5
While the pork tenderizes, prepare the side vegetables. Boil okra and small round eggplant for 3–5 minutes. After cooking, blanch the okra in ice water to retain its color and texture.
6
Cook the eggplant until fully tender. Since it is thick, pierce it with a skewer to ensure heat penetrates the center. After cooking, place on a plate and cut in half before serving.
7
Make the bagoong isda sauce. Chop red onion into small pieces. Add Thai chili pepper or local chili for heat if desired. Dice tomato into small pieces, optionally removing seeds since the sauce won't be cooked. Sprinkle with ground black pepper and mix well.
8
Add bagoong isda (bagoong balayan or any fish paste variety) and mix thoroughly. To reduce the fishy smell and complete the flavor, squeeze in a whole lemon (alternatively 4–5 calamansi or 2 limes). Taste and adjust as needed.
9
Once the pork is tender, add corn to the pot. Add potatoes that have been soaked in water to prevent browning, and continue cooking for about 10 minutes.
10
After 10 minutes, add long beans and sliced cabbage. Gently mix when adding vegetables to avoid disturbing the tender pork. Cover and cook for 1–2 minutes until vegetables soften and shrink slightly.
11
Reduce heat from medium to low. Toss the vegetables to distribute them evenly. Cook for another 2 minutes. Season with fish sauce and adjust seasoning to taste.
12
Transfer to a serving bowl. Eat with the cooked okra, eggplant, and bagoong isda sauce on the side for a complete, flavorful meal.

Nilagang Pata (Pork Nilaga)

Ingredients

Steps

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