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Loading...A comforting Filipino classic, this boiled pork soup features tender pork simmered in a clear, savory broth with potatoes, sweet corn, cabbage, and green beans. It is a beloved everyday dish traditionally served with steamed rice and a dipping sauce of fish sauce with calamansi or chili.
Prep Time15 mins
Cook Time90 mins
Total Time105 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 28 gCarbs
- 5 gFiber
- 6 gSugar
- 28 gProtein
- 950 mgSodium
- 880 mgPotassium
- 90 mgCalcium
- 3.2 mgIron
- 38 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pork and broth
- 1.5 lbs pork shoulder or pork belly with bones, cut into 2-inch chunks
- 8 cups cold water
- 2 medium yellow onions, peeled and quartered
- 1 whole head garlic, halved crosswise
- 1 tablespoon whole black peppercorns
- 2 dried bay leaves
- 3 tablespoons fish sauce (patis), plus more for serving
- 1 teaspoon fine salt
For the vegetables
- 2 medium Yukon Gold potatoes, peeled and quartered
- 2 ears sweet corn, husked and cut into 2-inch rounds
- 1/4 small green cabbage, cut into 2-inch wedges
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 bunch baby bok choy or pechay, halved lengthwise
For finishing and serving
- 4 scallions, thinly sliced
- 1 teaspoon freshly ground black pepper
- Steamed jasmine rice, for serving
- Calamansi or lemon wedges, for serving
Directions
- Place the pork chunks in a large stockpot, cover with cold water, and bring to a boil over high heat. Boil for 3 to 4 minutes, then drain and rinse the pork thoroughly under cold water to remove impurities.
- Return the cleaned pork to the pot and add 8 cups fresh cold water, the quartered onions, halved garlic head, peppercorns, and bay leaves. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 60 to 75 minutes, skimming any foam off the surface, until the pork is fork-tender.
- Season the broth with the fish sauce and salt. Taste and adjust; the broth should be lightly savory and well-seasoned since the vegetables will absorb some of the saltiness.
- Add the potatoes and corn to the pot and simmer for 8 to 10 minutes, until the potatoes are nearly tender when pierced with a knife.
- Add the cabbage wedges and green beans and continue to simmer for 4 to 5 minutes, until the cabbage is just wilted and the beans are crisp-tender.
- Tuck the bok choy into the pot and cook for just 1 to 2 minutes, until the leaves are bright green and barely softened.
- Remove the pot from the heat, sprinkle in the sliced scallions and a generous grind of black pepper, and give it a final gentle stir.
- Ladle the soup into large bowls, making sure each serving gets a mix of pork, vegetables, and plenty of the clear broth. Serve immediately with steamed jasmine rice and small dishes of fish sauce with calamansi for dipping the pork.
Cook’s Notes
- Use bone-in pork such as shoulder, belly, or even neck bones for the deepest, most flavorful broth; lean cuts will turn dry and stringy.
- Always parboil and rinse the pork first to achieve the signature clear, golden broth rather than a cloudy, greasy one.
- Add the vegetables in stages so each one keeps its proper texture; bok choy and other leafy greens should only kiss the hot broth at the very end.
- For an authentic touch, set out a small dish of fish sauce mixed with crushed calamansi and bird's eye chili for dipping the pork pieces.
- Leftover broth keeps well in the refrigerator for up to 3 days and makes an excellent base for quick noodle soups.
