Nilagang Ribs ( Boiled Pork Ribs, Main Dish)

        One of life's greatest joys for mothers is, when the kids ask, " what's for dinner?", and the answer puts a broad smile of expectation on their faces.

        This is one of those dishes. A stand alone main dish we call Nilagang Ribs. Nilaga simply means boiled till tender. Laga is boil, and the prefix Ni- is the prefix for past action verb.

        This tongue pleaser has a thick soup, courtesy of the mashed taro root. It goes very well with the tender meat and the crunch of the native pechay ( bok choi ).  This native pechay has dark green leaves, and a slightly bitter taste when too much is added, but at just the right amounts, my daughter devours them more than the meat. Now, add to that, the pleasure of biting into a section of pork ribs and have the meat fall off the bones.... yummy! 

       I must warn you, the best way to eat the ribs, is with your bare hands, though the meat can very well be manipulated by the fork. Eating with one's bare hands, combined with spoonfuls of soupy rice is not at all unusual.

        Let's not put it off any longer.

Nilagang Ribs

INGREDIENTS:

1 pound ( 500 g. ) American style pork ribs ( thick meat) , cut into serving pieces
1 medium gabi or taro root, peeled, sliced into 1 inch chunks
2 or 3 individual native pechay or 1 bundle, ends removed and halved
soy sauce
salt and pepper to taste
1 pork cube
spring onions, sliced

Nilagang Ribs ingredients

PROCEDURE:

1. Place pork ribs in a pot. Fill with water until submerged completely. Turn heat on high and watch pot while it boils.

2. Turn heat to medium low and skim off all scum that forms. This make take some 5 -10 minutes until no more scum forms. Turn heat up once more and boil until the meat is fork tender; about 35-45 minutes. Add the pork cube.

3. Add the taro root and boil until it softens to almost a mush. Season with soy sauce, salt and pepper. Mash most of the taro root so it thickens the soup. 

4. Taste the broth, add more water or stock if soup is too thick, or the broth has significantly been reduced. Add the stalks of pechay first, wait 2 minutes, then add the leafy parts, let boil until the leaves have just turned soft, about 30 seconds. Turn off heat and remove from stove.
If you taste the broth at this point, a subtle but noticeable flavor was added by the native pechay that no other bok choi variant can duplicate. Add the spring onions.

Nilagang Ribs with Gabi

5. Transfer to a bowl and serve hot with steamed rice.