Nilagang Baboy

Nilagang baboy!! My sisters cooked nilagang baboy last weekend. Whah! I miss that. One thing I like about cooking is that you can add ingredients to a traditional recipe. Like in nilagang baboy sometimes I vary from using pork belly, ribs, loin, and legs. I usually boil the pork to water for about 30 minutes until it is very tender. Instead of using potatoes I ought to use gabi (root crop). An alternative for ginger I often use lemon grass, and a substitute for cabbage is petchay, add 2-3 crushed sili labuyo, and of course salt to taste.

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