Cooking 101: Nilagang Buto-buto

Ahh, I love the weather today. Perfect for cooking hot soup. So, first thing on my market list: pang-Nilaga.

Ingredients:

• 500g pork ibs (buto-buto)
• 1 medium red onion, cut in quarters
• 2 medium potatoes, cut in quarters
• 1 bundle petchay Tagalog, bottom part removed
• 1 head cabbage, chopped roughly
• 6 cups water
• 3 tbsp. patis (to taste)
• 2 Knorr pork cubes (optional)
• whole peppercorns

Procedure:

1. Boil pork ribs and onion in a pot until meat is tender.
2. Add Knorr cubes (if using) then simmer for about 10 minutes. Add potatoes (don't overcook to avoid "mashed" appearance).
3. Add patis (fish sauce) to taste. Add peppercorns.
4. Lastly, add the leafy vegetables and let it cook for two minutes (so that you won't end up with soggy vegetables). Remove from heat.
5. Serve hot with steamed rice. Use patis with chilies as condiments (as necessary).

Enjoy cooking this fab Filipino dish. I guarantee you an awesome dinner!