This nilagang baboy at hipon recipe is surprisingly amazing. Though this combines two ingredients we thought won’t get along, the flavor is superb and delightful.
My father actually introduced this recipe to me. He cooked it out of desperation because he needs to play around with leftovers in the refrigerator. I found it lovely, so I tried to replicate it, but this time using fresh ingredients.
Read: Nilagang Baka Recipe
To cook this, you need to tenderize the meat first before adding some herbs, seasonings, and spices. The last part would be adding the shrimp so it won’t overcook. We all know that overcooked shrimp is rubbery.
- 1/2 kilo pork – clean and slice into small pieces
- 1/2 kilo medium shrimp – clean and remove the antenna
- 1 bundle pechay – remove the bottom part
- 2 medium potatoes – peel and chop into cubes
- 2 medium sweet potatoes – peel and chop into cubes
- 7 cups water
- 2 medium onion – chop
- 1 tablespoon sliced ginger
- 4 cloves garlic – mince
- salt and pepper to taste
- In a deep pan, boil the pork meat for about 30 minutes or until it’s tender. Set aside.
- In another pan, saute garlic, onion, and ginger.
- Add the pork and stock then put to a boil.
- Add the potatoes and sweet potatoes then put to a boil.
- Season with salt and pepper.
- Add the shrimp and boil for a few minutes.
- Turn off the geat, put the pechay, and cover the pan.
- Serve and enjoy.
- You can properly clean the shrimp by putting it under a running faucet while using your fingers to remove the slime.
- Aside from pechay, you can also use cabbage.
- Season the dish a little salty before adding the shrimp.
- To remove the stench, you can also add lemongrass or leek.
- This nilagang hipon at baboy recipe is best served during the night when your loved ones just arrived from work.