Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, string beans, cabbage and bok choy. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.
Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, string beans, cabbage and bok choy. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.
==Description== thumb|Nilagang baka over white rice 200px|thumbnail|right|Nilagang manok Nilaga is one of the simplest dishes in the Philippines. It typically uses tender and fatty cuts of meat like sirloin, pork belly, ribs or brisket. These are boiled until fork-tender then spiced with onions, garlic, salt, whole black peppercorns, scallions, patis (fish sauce), and sometimes lemongrass, ginger, star anise, or bay leaves. The broth is also commonly enriched with bouillon cubes. Various vegetables are then added with the dish. The most basic vegetables used are pechay (or cabbage) and potatoes. Other vegetables that can be used include carrots, saba bananas, calabaza, string beans, tomatoes, celery, broccoli, cauliflower, chayote, corn on the cob, baby corn, bell peppers, and sweet potatoes, among others.
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