Filipino Nilaga (Boiled Meat Soup)

🧂 Ingredients

• 800 g Beef shank or pork belly(Choose cuts with bone for richer flavor. Cut into 2-inch pieces.)
• 2.5 liters Water(Or enough to cover the meat generously.)
• 1 medium Onion(Quartered.)
• 4 cloves Garlic(Crushed.)
• 3 medium Potatoes(Peeled and cut into 2-inch chunks.)
• 2 ears Corn on the cob(Cut into 2-inch sections.)
• 1/2 medium head Napa cabbage or regular cabbage(Cut into wedges or large pieces.)
• 3-4 tablespoons Fish sauce (Patis)(Or to taste. Start with less and add more as needed.)
• 1 teaspoon Black peppercorns(Whole, or freshly ground black pepper to taste.)
• 100 g Optional: Green beans(Trimmed and cut into 2-inch lengths.)
• 2 heads Optional: Bok choy(Separated into leaves and stems.)

👨‍🍳 Instructions

1. 1

   Prepare the meat: Rinse the beef or pork pieces under cold water. Place them in a large pot and cover with the 2.5 liters of water. Add the quartered onion and crushed garlic. Bring to a rolling boil over high heat.

   ⏱️ 10 minutes
2. 2

   Skim and simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Skim off any scum or impurities that rise to the surface during the first 30 minutes to ensure a clear broth. Continue simmering until the meat is fork-tender, which will take approximately 1.5 to 2 hours, depending on the cut of meat.

   ⏱️ 1.5 - 2 hours
3. 3

   Add root vegetables and corn: Once the meat is tender, add the cubed potatoes and corn sections to the pot. Increase the heat slightly to maintain a gentle simmer. Cook for about 20 minutes, or until the potatoes are almost tender.

   ⏱️ 20 minutes
4. 4

   Add leafy greens: Add the cabbage wedges (and optional green beans or bok choy stems if using). Cook for another 5-7 minutes, until the cabbage is tender-crisp and bright green. If using bok choy leaves, add them in the last 2 minutes of cooking.

   ⏱️ 5-7 minutes
5. 5

   Season and serve: Stir in the fish sauce and whole peppercorns (or ground pepper). Taste the broth and adjust seasoning with more fish sauce if needed. Serve the Nilaga hot, ensuring each bowl has meat, vegetables, and plenty of broth.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For an even clearer broth, you can blanch the meat first by boiling it in water for 5-10 minutes, then discarding the water and rinsing the meat before starting the main soup.
• ✓The key to a good Nilaga is a long, slow simmer to tenderize the meat and develop the broth's flavor.
• ✓Serve with a side of extra fish sauce and chili for those who like it spicier.
• ✓This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.

🔄 Variations

• Use different cuts of beef or pork, such as brisket, ribs, or even oxtail.
• Add other vegetables like pechay (bok choy), string beans, or taro.
• For a richer broth, add a knob of ginger, bruised, along with the onion and garlic in step 1.

🥗 Nutrition

Per serving