Paleo Nilagang Baboy
Savor the comforting goodness of *Paleo Nilagang Baboy*, a delicious, hearty Filipino pork soup that’s perfect for healthier diets without compromising on traditional flavors. This paleo-friendly version of the classic *Nilagang Baboy* features tender pork shoulder simmered in a flavorful broth infused with onion, garlic, bay leaves, and peppercorns. Loaded with nutrient-dense vegetables like sweet potatoes, carrots, green beans, and bok choy, this dish offers a satisfying balance of savory and naturally sweet flavors. Enhanced with a touch of fish sauce for authentic umami depth, this one-pot meal is wholesome, filling, and ready to warm your soul. Perfect as an easy dinner recipe, it’s a healthy yet indulgent comfort food that brings a taste of the Philippines to your table. Ideal for paleo diets, it’s a gluten-free, dairy-free, and nutrient-packed option the whole family will love!
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Recipe Information
Ingredients
- 1.5 pounds pork shoulder
- 8 cups water
- 1 large onion
- 4 cloves garlic cloves
- 2 pieces bay leaves
- 1 teaspoon peppercorns
- 2 medium sweet potatoes
- 2 medium carrots
- 1 cup green beans
- 2 small heads bok choy
- 3 tablespoons fish sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the pork shoulder into bite-sized cubes, trimming any excess fat.
Peel and quarter the onion, and smash the garlic cloves.
In a large pot, add water, pork, onion, garlic, bay leaves, and peppercorns. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 45 minutes, skimming off any scum that rises to the top.
Peel and cut the sweet potatoes and carrots into chunks.
Add the sweet potatoes and carrots to the pot and continue to simmer for another 20 minutes or until tender.
Trim and cut the green beans into 2-inch pieces.
Add the green beans to the pot and cook for an additional 10 minutes.
Remove the outer leaves and slice the bok choy into halves or quarters, depending on size.
Add the bok choy to the pot along with fish sauce, salt, and black pepper. Stir gently and simmer for 5 minutes or until the bok choy is tender but still vibrant.
Taste and adjust seasoning if necessary. Remove the bay leaves before serving.
Serve hot in bowls, ensuring an even distribution of pork and vegetables.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 7145 mg | 311% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 35.4 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4332 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
