Nilagang Baboy

Ingredients:

• 1/2 kg Pork belly or ribs
• 1 bunch Pechay
• 1 small Cabbage (quartered)
• 4 medium Potatoes (quartered)
• 1 medium Onion (chopped)
• 3 pcs Green Chili Pepper
• 1 tsp whole Black Pepper
• 1 pc Broth Cube
• 4 cups water
• Salt to taste
• Achuete/Annatto Powder (optional)
• 1 tbsp cooking oil

Procedure:

1. If you are using pork belly part, boil it first on a small amount of water and fry on its own fat until brown. Discard excess fat after frying.
2. Heat oil in a pot and sauté the onion.
3. Put in the pork and cook for about 5 minutes.
4. Add black pepper and salt to put flavor on the meat.
5. (Optional) Add achuete powder to give color to the meat and broth.
6. Pour in the water and bring to a boil. Add the broth cube and simmer for 45 to 1 hour until the pork becomes tender.
7. Add the potatoes and green chili pepper, stir and cook for about 10 minutes.
8. Add water if necessary.
9. Put in the cabbage, add salt to desired taste, and cook for about 3 minutes.
10. Put in the pechay, cover the pot and turn off the stove. Let the residual heat cook the pechay.
11. Serve and enjoy!

Serves 4