"Nilagang Liempo at Manok"

Earlier today, this dish was our lunch. My kiddo and I liked our "Nilaga" this way ..... sweet and tangy! Because of the sweet potato (kamote) and chinese celery (kinchay).... great combination in soup! (",)

You’ll need:

• 350 grams pork belly cut into 2” cubes
• 4 pcs (350 g) chicken wings
• 6 cups rice wash or water
• 1 tsp rock salt
• 1 pc chicken cube
• 1 large native onion
• 3 pcs (300 g) sweet potato, whole
• 2 small (200 g) potato, cut into two
• 6 pcs ripe plantain bananas, cut into two
• A bunch (25 g) of chinese celery, seperate the stalks from the leaves
• 80 grams chinese cabbage, cut at 2’ length
• 80 grams green cabbage, cut into large wedges

Here’s how:

1. In a thick bottom casserole, over high heat, put the pork, chicken and rice wash. Cover. Bring to boil (remove scum as it arises). Put the next-five ingredients. Cover again and let it boil. Then, reduce fire to low. Simmer for 30 minutes.


2. Increase fire to medium, mash one piece of sweet potato, making sure it dissolves in the soup. Put the bananas and chinese celery stalks. Cover. Cook for another 8-10 minutes.


3. Put the chinese celery leaves, chinese cabbage and green cabbage. Cook until veggies are soft-crunchy.


4. Serve immediately. Best with warm rice and fish sauce with hot chili pepper.