Pork Nilaga (Boiled Pork Soup)

Ingredients

• about 680 g Pork belly
• 8 cups Water
• 2 medium Potato
• 1/4 head Cabbage
• 1 cup Green beans
• 1 medium Onion
• 1 tbsp Fish sauce
• 1 tsp Black peppercorns

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large, heavy-bottomed pot, combine the about 680 g pork belly, 8 cups water, 1 medium onion (peeled and quartered), and 1 tsp black peppercorns.
2. 2Bring the mixture to a rolling boil over high heat (204.4°C / 200°C), then immediately reduce the heat to low (121.1°C / 120°C) to maintain a gentle simmer. Cover the pot and cook for 1 hour, or until the pork belly is fork-tender. This means a fork can easily pierce and lift the pork.
3. 3While the pork simmers, prepare your vegetables: peel and cut the 2 medium potatoes into 2.54 cm cubes, and trim the ends off the 1 cup green beans. Cut the 1/4 head of cabbage into 2.54 cm wedges.
4. 4Add the cubed potatoes and the trimmed green beans to the pot. Increase the heat slightly to medium-low (148.9°C / 150°C) and cook for 15 minutes, or until the potatoes are beginning to soften.
5. 5Add the cabbage wedges to the pot. Continue to cook for another 5 minutes, or until the cabbage is tender but still has a slight crispness.
6. 6Stir in the 1 tbsp fish sauce to season the soup. Taste and adjust if needed, though no other seasonings are provided.
7. 7Serve the Pork Nilaga hot in bowls.

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