Nilagang pata ng baboy (boiled pork leg)
In Filipino cooking, when one says nilaga (boiled), one is referring to a soup dish made with boiled meat and a medley of vegetables. All my previous nilaga recipes were served that way–as a soup dish. But have you ever tried serving the meat and vegetables on a platter with bowls of steaming hot soup on the side? That was what I did for today’s lunch. The vegetables were gone long before the meat was. See, I cooked my nilagang pata ng baboy with my kids’ favorite vegetables–carrots, potatoes, and kalabasa (squash). They found it easier to serve themselves too since there were no soup splatters.
So, aside from the presentation, what else makes this dish special? For one thing, slow cooking pata allows the ligaments to boil into the broth. The resulting broth is thicker, richer and a little sticky. Second, if you cook the pata whole, the meat in the innermost parts will be tender without acquiring a dry texture. Third, the bones in the pata will yield a milky flavorful broth.
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[...] steamed leafy vegetables, grilled or steamed eggplants, fried fish, kare-kare, pinakbet, even nilaga and sinigang. The list goes on I am very sure of that depending on which region one belongs to. [...]