 | |
| Type | Stew/Soup |
|---|---|
| Place of origin | Philippines |
| Region or state | Tagalog Region |
| Similar dishes | Bulalo,Lauya,Cansi |
Nilaga (also written asnilagà) is a traditional meat stew or soup from thePhilippines, made with boiledbeef (nilagang baka) orpork (nilagang baboy) mixed with various vegetables such assweet corn,potatoes,kale,string beans,cabbage andbok choy. It is typically eaten withwhite rice and is served withsoy sauce,patis (fish sauce),labuyo chilis, andcalamansi on the side.[1]
Nilaga is one of the simplest dishes in the Philippines. It typically uses tender and fatty cuts of meat likesirloin,pork belly,ribs orbrisket. These are boiled until fork-tender then spiced withonions,garlic,salt, wholeblack peppercorns,scallions,patis (fish sauce), and sometimeslemongrass,ginger,star anise, orbay leaves. The broth is also commonly enriched withbouillon cubes. Various vegetables are then added with the dish. The most basic vegetables used arepechay (orcabbage) andpotatoes. Other vegetables that can be used includecarrots,saba bananas,calabaza,string beans,tomatoes,celery,broccoli,cauliflower,chayote,corn on the cob,baby corn,bell peppers, andsweet potatoes, among others.[2][3][4][5][6][7]
Nilaga can be eaten on its own, but it is typically eaten withwhite rice. It is served withsoy sauce,patis (fish sauce),labuyo chilis, andcalamansi on the side, which can be added to taste.[5]
Chicken or seafood versions of the dish are usually calledtinola. Nilaga is very similar to other dishes likebulalo,linat-an,lauya, andcansi. Nilaga can be distinguished in that it has abroth (bouillon) base, made with tender meaty and fatty cuts of beef or pork. The other dishes have astock base, made by usingbone marrow and collagen-rich cuts of beef and pork (likebeef shank andham hocks).[8][9]
"Nilaga" (which means "boiled" inTagalog) is also used for other unrelated dishes like boiled peanuts, corn on the cob, orsaba bananas.[10]
