Nilagang Baboy

Ingredients

• 1 kg of pork bones
• 1 kg pork belly, with bones
• 2 large red onions, quartered
• 1 celery stalk
• 1 carrot
• 1 tbsp peppercorns
• 1 packet pechay (Chinese Cabbage http://en.wikipedia.org/wiki/Chinese_cabbage)
• 3 medium potatoes, quartered
• 3 plantain bananas, cut in 3
• 2 tsp rock or sea salt
• fish sauce
• 2 litres water

Method

1. In a deep pot add pork bones, onions, celery stalk, carrots, peppercorns, salt and water.  Bring to near boiling point and when scum rises skim it off.  Simmer for 3 hrs in low heat.
2. Add pork belly and simmer for additional 30 minutes.
3. Now separate pork belly then set aside.
4. Strain the liquid using a fine strainer and place it on a separate pot.
5. Bring the stock to a boil, once boiling bring heat to medium-high and continue to boil for 15 minutes until reduced.
6. Add cooked pork belly, potatoes and plantain bananas.  Simmer in low heat for 30-45 minutes or until the pork fat attains a jelly like consistency.
7. Turn of the heat, add pechay cover and flavour with fish sauce (according to your liking), cover the pot for 5 minutes to cook the vegetable.
8. Season with freshly ground black pepper.

Source: angsarap.net