Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
May 4, 2026
Pork nilaga is a traditional stew that reflects the simple yet hearty cooking style of the Philippines. "Nilaga" means "boiled" in Tagalog, and the dish consists of meat, usually beef, simmered with vegetables like potatoes, carrots, cabbage, bok choy and green beans. Its origins trace back to Spanish colonial influence in the Philippines, when local ingredients were combined with European methods of stewing meat. Over time, Filipino families adapted the recipe to include native flavors like fish sauce and local vegetables. Nilaga is often enjoyed as a comforting meal during cool or rainy days, served with steamed rice.
Parboil the pork (2 lb): Place the meat in a large pot and cover with water (9 cups). Bring to a boil over medium-high heat and cook for about 5-10 minutes to remove impurities. Drain the water (9 cups), scrub the bones under running water (9 cups), and rinse off any scum then transfer the beef to a clean pot.
Add 9 cups of fresh water (9 cups) plus the onions (1 medium), garlic (6 cloves), peppercorns (1 Tbsp), and bring it to a boil over medium-high heat.
Once boiling, lower heat and simmer for about 1 to 1.5 hours, or until the pork (2 lb) is tender.
Skim off any scum from the surface of the broth. Add the fish sauce (2 Tbsp), potatoes (2–3) and carrots (2 medium). Cover and cook for about 15 minutes, or until the vegetables are tender.
Add the bokchoy (1 large). Cover and cook for an additional 3 minutes, or until the bokchoy (1 large) is cooked.
Adjust seasoning with more salt (1–2 tsp), pepper (1–2 tsp), and more fish sauce to taste. Serve with steamed white rice.
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