PORK NILAGA RECIPE
AJI-NO-MOTO® UMAMI SEASONING
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Ingredients
5 cups (1250ml) Water
1/2 kilo (500g) Pork picnic, cut into serving size
1/4 cup (50g) Onion, quartered
1 cup (70g) Potato, quartered
1 teaspoon (2.5g) Peppercorn
1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
2 cups (100g) Pechay Tagalog, chopped
1 stalk (20g) Onion leeks, sliced
5 teaspoons (25ml) Fish sauce
Reduced sodium by 32%
Original sodium content: 1/4 cup (60ml) Fish sauce
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving (kcal) | 343.0 |
| Carbohydrates (g) | 4.0 |
| Proteins (g) | 12.0 |
| Fat (g) | 31.0 |
| Dietary Fiber (g) | 1.0 |
| Calcium (mg) | 54.0 |
| Iron (mg) | 2.0 |
| Sodium (mg) | 383.0 |
Good to Know Nutrition Facts!
Pork is rich in Protein which is responsible for building and repairing muscles and tissues.
Preparation time: 5 minutes
Cooking time: 25 minutes
Procedure
- BOIL. In a pot, add water and pork. Cook until tender. Add onion and potatoes.
- SEASON. Add peppercorn and AJI-NO-MOTO®. Mix well. Lower the fire.
- SIMMER. Add pechay and onion leeks. Cook for a minute. Add fish sauce to taste.
- SERVE. Serve and Enjoy.
Makes 6 servings
Serving size: 2 matchbox size (70g) Pork, 1/2 cup (46g) Vegetables
Cooking Tips
If Nilaga is salty, put some more potato chunks in the pot. Let it simmer there for 15 minutes and remove them before serving. The potatoes’ purpose here is to act as a “sponge” to sip the excess saltiness in your Pork Nilaga’s soup.
Product Used
