Pork Nilaga (Dairy-Free)

Ingredients

• 2 lbs Pork belly (or pork ribs)
• 8 cups Water
• 2 large Potatoes (quartered)
• 1/2 head Cabbage (quartered)
• 1 cup Green beans (trimmed)
• 1 large Onion (quartered)
• 2 tbsp Fish sauce
• 1 tsp Black peppercorns

Instructions

1. 1Place the 2 lbs of pork belly (or pork ribs) into a large, heavy-bottomed pot. Add the 8 cups of water, the 1 large onion (quartered), and the 1 tsp of black peppercorns. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer. Cover the pot and let it simmer for 45-60 minutes, or until the pork is fork-tender. You will see the pork pieces easily pierced with a fork.
2. 2Add the 2 large potatoes (quartered) and the 1 cup of green beans (trimmed) to the pot. Increase the heat slightly to bring the soup back to a gentle simmer. Cover the pot and cook for 10 minutes.
3. 3Add the 1/2 head of cabbage (quartered) to the pot. Stir in the 2 tbsp of fish sauce. Continue to simmer, uncovered, for another 5-10 minutes, or until the cabbage is tender but still has a slight crispness. You can test this by gently pressing a piece of cabbage with a fork.
4. 4Carefully ladle the hot Pork Nilaga into bowls. Serve immediately with steamed rice.

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