Nilagang Baboy: Filipino Pork Soup with Cabbage and Saba
Dan
Filipino pork soup | Clear broth | Family comfort
Nilagang baboy is simple in the best way: tender pork, cabbage, potatoes, and a clear broth that tastes like a quiet dinner at home.
Why make it: This version uses supermarket pork shoulder or ribs, plus optional saba, so the soup feels familiar even when specialty ingredients are limited.
Fresh From the Kitchen
What Is Nilagang Baboy?
Nilagang baboy is a Filipino boiled pork soup with vegetables such as cabbage, potatoes, pechay, green beans, and sometimes saba banana.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the pork
Bone-in pork ribs make a flavorful broth. Shoulder works well if you want meatier pieces.
For the saba
Frozen saba from a Filipino market adds gentle sweetness. Leave it out if you prefer a strictly savory soup.
Nilagang Baboy Recipe
This version uses supermarket pork shoulder or ribs, plus optional saba, so the soup feels familiar even when specialty ingredients are limited.
Shopping List
- pork shoulder or pork ribs
- onion
- peppercorns
- fish sauce
- potatoes
- cabbage
- pechay or bok choy
- green beans
- saba banana optional
- rice
Ingredients
Broth
- 3 pounds pork ribs or pork shoulder, cut into large pieces
- 10 cups water
- 1 onion, quartered
- 1 teaspoon whole peppercorns
- 2 tablespoons fish sauce, plus more to taste
Vegetables
- 3 potatoes, quartered
- 2 saba bananas, halved, optional
- 2 cups green beans
- 1 small cabbage, cut into wedges
- 3 cups pechay or bok choy
For Serving
- Steamed rice
- Fish sauce with calamansi
- Ground black pepper
Instructions
- Cover pork with water and bring to a boil, then skim off any foam.
- Add onion, peppercorns, and fish sauce.
- Simmer gently until the pork is tender and the broth tastes savory.
- Add potatoes and optional saba and cook until almost tender.
- Add green beans and cabbage and simmer until just cooked.
- Fold in pechay or bok choy at the end.
- Taste the broth and adjust with fish sauce before serving.
Tips For The Best Nilagang Baboy
- Skim early: Removing foam gives a cleaner broth.
- Keep it gentle: A steady simmer keeps the soup clear.
- Add vegetables in order: Potatoes and saba need more time than leafy greens.
- Use a dipping sauce: Fish sauce with calamansi lets everyone season their own pork.
How To Serve And Store
Serve hot with rice and dipping sauce. Refrigerate for up to 4 days; add fresh greens when reheating if you want a brighter bowl.
Common Questions
Can I use pork belly?
Yes, but the soup will be richer and oilier.
What can replace pechay?
Baby bok choy, napa cabbage, or spinach all work.
Can I pressure cook the pork?
Yes. Cook the pork first, then simmer the vegetables after.
Is saba required?
No. It adds sweetness, but nilaga is still comforting without it.
Does saba belong in nilagang baboy for you? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
