Nilagang Baboy with Pechay

Pork kasim simmered with potato, corn, and pechay in a clear peppery broth seasoned with patis. A hearty, comforting Filipino ulam that is easy to cook and filling.

Estimated cost: ₱125–₱90

Prep 10 min · Total 65 min · Serves 1

Nutrition per serving: 518 kcal · 34 g protein · 43 g carbs · 24 g fat

Ingredients

• 150g pork kasim, cut into chunks
• 1 medium (120g) potato, quartered
• 1 ear corn, cut into sections
• 100g pechay
• 3 cups water
• 1/4 piece onion, quartered
• 2 slices ginger
• 1/2 tsp whole peppercorns
• 1 tbsp fish sauce (patis)
• to taste salt

Steps

1. Place pork in a pot with water, onion, ginger, and peppercorns. Bring to a boil over high heat.
2. Skim off the gray foam from the surface to keep the broth clear.
3. Lower heat to medium-low, cover, and simmer for 30 minutes until the pork starts to soften.
4. Add corn sections and simmer for 10 minutes.
5. Add potato and cook for 12 to 15 minutes until a fork goes through cleanly.
6. Season with fish sauce and salt, tasting as you go.
7. Add pechay and cook for 2 minutes until just wilted.
8. Rest for 3 minutes before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).