Pork
Filipino Pork Stew w/ Mixed Vegetables (Linat-Ang Baboy)
Filipino Pork Stewis ((Linat-Ang Baboy) the ultimate comfort food of the Philippines. This simple pork and vegetable stew encapsulates the warm hospitality and vibrant flavors of Filipino cuisine.
Slow-cooked chunks of tender pork steeped in a savory broth with garlic, peppercorns and banana blossom create a dish that is hearty, aromatic and full of soul.
Linat-ang Baboy brings people together through its welcoming aroma, delicious taste and the joyful memories it evokes. This article explores the origins, cultural significance and recipes for this quintessential Filipino favorite.
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The History and Significance of Filipino Pork Stew (Linat-ang Baboy)
Linat-ang Baboy has humble peasant origins in the Visayan regions of the Philippines. Using the most accessible ingredients like pork and vegetables, it evolved as a communal dish shared among families and communities.
Some interesting facts about Linat-ang Baboy:
- Originated in Leyte as a staple for farmers and laborers
- Traditionally uses native black pigs and foraged greens
- Slow cooking tenderizes the pork and marries flavors
- Sharing Linat-ang Baboy shows hospitality and kinship
- Often served at fiestas and big gatherings
- Evokes nostalgia and childhood memories for many Filipinos
This soulful stew holds a special place in Filipino culture. The simple preparation, hearty flavors and communal meaning behind Linat-ang Baboy make it a beloved dish.
How to Make Filipino Pork Stew
This easy recipe produces a Linat-ang Baboy that infuses savory pork essence into every bite:
Ingredients:
- 2 lbs pork belly, cut into chunks
- 1 cup green beans, ends trimmed
- 1 small banana blossom, peeled and chopped
- 5 cloves garlic, crushed
- 1 onion, quartered
- 2-3 chili peppers
- 1 cup green papaya, peeled and sliced
- 1 tbsp whole peppercorns
- Fish sauce and salt to taste
Instructions:
- Prepare the pork by trimming excess fat and cutting into 1-inch pieces.
- In a large pot, combine pork, green beans, banana blossom, garlic, onion, chili peppers and papaya.
- Add water until ingredients are fully submerged. Bring to a boil.
- Reduce heat to low, add peppercorns and simmer for 45-60 minutes until pork is fall-apart tender.
- Season with fish sauce and salt to taste.
- Optional: Finish with patis (fish sauce) for extra umami flavor. Garnish with green onion and calamansi.
The key is slowly braising the pork to achieve ultimate tenderness. The banana blossom and aromatics infuse the broth with rich, tangy flavor. Enjoy this hearty Filipino stew!
Serving Filipino Pork Stew
Traditionally, Linat-ang Baboy is served communally, with the piping hot pot placed on the dining table for everyone to enjoy. Common accompaniments are:
- Steamed Jasmine rice
- Sauteed bok choy or kangkong
- Sliced cucumbers or green tomatoes
- Patis fish sauce and calamansi as condiments
For special gatherings, Linat-ang Baboy can be served in decorative clay pots with woven banana leaves as placemats to add flair.
Some modern serving ideas are:
- Hollowed-out pineapple boats
- Mini stoneware pots for individual servings
- Crispy wonton bowls
However you serve it, Linat-ang Baboy is meant to be enjoyed communally by family and friends. Each bite evokes warm memories and brings people together.
A Comforting Dish for Any Occasion
Linat-ang Baboy is a comfort dish tied to celebration, kinship and nostalgia in Filipino culture.
- Served at birthdays and reunions to represent togetherness
- The nostalgic smell reminds people of childhood
- Slow simmering requires patience and care, like relationships
- Sharing food shows hospitality and bonding
- Warmth and laughter fill the room when eating Linat-ang Baboy
This stew stirs up emotions of contentment, community, and continuity of traditions. It brings people together and celebrates Filipino food culture.
Conclusion: Filipino Pork Stew
Linat-ang Baboy beautifully captures the soul of Filipino cuisine and culture. This humble pork and veggie stew transcends its modest ingredients to create a dish filled with tradition, meaning and comfort. Slow-cooked with care and served communally, Linat-ang Baboy represents generosity, kinship and celebration. Making and enjoying this stew connects us to food traditions while creating joyful new memories.
Ingredients
- Main Ingredients:
- 1-1.5 pounds pork belly or ribs (cut into bite-sized pieces)
- Vegetables:
- 1/2 kabocha squash (cut into 1-inch cubes)
- 1 chayote squash (cut into 1-inch cubes)
- 2 cups chopped kangkong (water spinach) leaves
- 2 cups chopped string beans (sitaw)
- Other Ingredients:
- 6 cloves garlic, roughly chopped
- 1 medium onion, chopped
- 1 tablespoon fish sauce
- Salt and black pepper to taste
- Water
- Optional Ingredients:
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon shrimp paste (bagoong alamang)
- 1 lemon or calamansi, juiced
Instructions
- Prepare the Pork: Wash and cut the pork belly or ribs into bite-sized pieces.
- Sauté the Aromatics: In a large pot or Dutch oven, heat a little oil over medium heat. Add the chopped garlic and onion. Sauté until softened and fragrant, about 3-5 minutes.
- Brown the Pork: Add the pork pieces to the pot and increase the heat to medium-high. Cook until browned on all sides, about 5-7 minutes.
- Add Water and Seasonings: Pour in enough water to cover the pork by about an inch. Add fish sauce, salt, and black pepper to taste. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the pork is almost tender.
- Add Vegetables: Add the kabocha squash and chayote squash to the pot. Simmer for another 10-15 minutes, or until the squash cubes are half-cooked but still retain a slight bite.
- Finish the Stew: Add the kangkong (water spinach) leaves and string beans (sitaw). Cook for another 5-7 minutes, or until the vegetables are wilted and tender.
- Adjust Seasoning: Taste the stew and adjust seasonings with additional fish sauce, salt, or black pepper if needed.
- Serve: Turn off the heat and stir in the optional diced tomatoes (if using). Transfer the stew to a serving bowl and enjoy hot with steamed rice.
Notes
- Pork Cuts: You can use different cuts of pork for this stew. Pork belly adds richness, while ribs provide a more meaty texture.
- Shrimp Paste: Shrimp paste (bagoong alamang) adds a salty and umami flavor to the stew. If you can't find it, you can increase the amount of fish sauce or omit it altogether.
- Lemon or Calamansi: A squeeze of lemon or calamansi juice adds a touch of brightness to the stew.
- Vegetable Variations: Feel free to adjust the vegetables based on your preference. Other commonly used vegetables include taro root, green beans (mongo), and okra. Add them at appropriate times according to their cooking time.
- Leftovers: Leftover Linat-Ang Baboy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot on the stovetop until warmed through.
Nutrition Facts
Filipino Pork Stew w/ Mixed Vegetables (Linat-Ang Baboy)
Serves: 4-6 servings
|
Amount Per Serving: Per Serving
|
||
|---|---|---|
| Calories | 400-500 kcal | |
| % Daily Value* | ||
| Total Fat 20-30 g | 30.8% | |
| Saturated Fat 10-15 g | 50% | |
| Trans Fat 0 g | ||
| Cholesterol 100-150 mg | 33.3% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 30-40 g | 10% | |
| Dietary Fiber 5-7 g | 20% | |
| Sugars 10-15 g | ||
| Protein 30-40 g | ||
| Vitamin A Moderate | Vitamin C Moderate | |
| Calcium 100-200 mg | Iron 4-6 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me