Nilagang Pork Buto-Buto Recipe

During cold and rainy weather, hot and soupy meal is a big yes in the dining table.

This nilagang buto-buto is like a version of bulalo but uses sinigang cut of pork. Although there are only few meat, the bone makes this soup meal tasty.

Cooking nilagang pork buto-buto takes a lot of patience because it is flavorful when slowly cook in low heat until meat started to depart from the bones.

One of the best part to cook in this dish is the "biyas" where you can sip the bone marrow inside the bone. You can often find this part in meat shops.



The sweetness of yellow corn adds flavor too.

Nilagang Pork Buto-Buto

Ingredients:

• 1 kilo pork, sinigang cut
• 1 medium-sized onion, chopped
• 2 pcs medium-sized yellow corn cut into about 2 inches thick
• 1 medium-sized cabbage, chopped
• salt and pepper to taste

Directions:

1. In a large pot, boil the meat together with onion, salt and pepper.
2. Once the water starter to boil, lower the heat and simmer until meat started to depart from the bones. This usually takes 1-2 hours.
3. Add yellow corn and simmer until corn is cooked.
4. Add cabbage and simmer for another 2-3 minutes.
5. Serve while hot.

Serving size: 8-10