Nilagang Pata
Boiled pork hock soup with corn and bok choy
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 1603 kcal | Sugar | 11 g |
| Carbs | 26 g | Cholesterol | 495 mg |
| Protein | 132 g | Sodium | 1430 mg |
| Fat | 105 g | Fiber | 7 g |
| Sugar | 11 g | ||
| Cholesterol | 495 mg | ||
| Sodium | 1430 mg | ||
| Fiber | 7 g |
Prep Time: 10 min Cook Time: 60 min Total Time: 70 min
Ingredients
4 lbs. pork hock
1 Knorr Pork Cube
3 potatoes (quartered)
2 ears sweet corn
½ head cabbage
2 bunches baby bok choy
½ lb. long green beans
2 onions (quartered)
2 teaspoons whole peppercorn
8 cups water
Fish sauce to taste
Instructions
Clean the pork hocks thoroughly. Set aside.
Pour the water into a large cooking pot. Let it boil.
Add the pork hocks. Cover and cook for 10 minutes.
Skim-off the scums from the surface and then add Knorr Pork cube, onion and whole peppercorn. Cover, adjust the heat to the lowest setting. Simmer until the pork tenderizes completely. Note: this can take between 60 to 90 minutes.
Adjust the heat between low and medium setting. Add the corn and potatoes. Cook for 10 minutes.
Add the long green beans, bok choy, and cabbage. Continue boiling for 3 to 5 minutes.
Season with fish sauce. Transfer to a serving bowl. Serve hot with rice.
Share and enjoy!