Nilat-an na Tiil ng Baboy

Ingredients

• 1 1/2 kgpork leg, sliced into sections
• 4saba bananas, sliced
• 300 gube, cubed
• 240 ml (1 cup)water
• 1 tspannatto powder
• 1 tbspfreshly ground black pepper
• 6 clovesgarlic, minced
• 3 tbspsoy sauce
• 2 tbspcane vinegar
• 2 tbspsugar
• 2 tspsalt
• 4bay leaves

Instructions

1. 1

   Mix the marinade

   Combine the marinade ingredients in a bowl and set them aside.

2. 2

   Coat the pork

   Put the pork leg in a pot and pour over the marinade. Mix with your hands so the pieces are evenly coated, then cover the pot and leave it for 2 hours.

3. 3

   Bring to a boil

   Set the pot over medium heat and bring the contents to a slow boil, then turn the heat to its lowest setting.

4. 4

   Simmer the pork

   Simmer over very low heat for 1 hour 15 minutes, or until the meat is tender. If the liquid begins to dry up, add the water.

5. 5

   Add the ube

   Stir in the ube and simmer for another 15 minutes.

6. 6

   Add the bananas

   Add the saba bananas and simmer for a further 15 minutes.

What is Nilat-an na Tiil ng Baboy?

Nilat-an na Tiil ng Baboy is a Filipino pork dish linked with Bohol; its name refers to pork leg that is boiled or simmered until tender. This version cooks the meat slowly in a seasoned marinade, then adds ube and saba bananas near the end.

The long, gentle simmer softens the pork, while vinegar and soy sauce bring savoury, tangy depth. Sweet banana and earthy ube give the stew its distinctive contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 43g protein, 35g carbs, 37g fat.

The pork supplies most of the protein and fat, while the saba bananas, ube and sugar contribute most of the carbohydrates. Soy sauce and added salt account for much of the sodium, and the pork's fat content can vary by cut. Serve with steamed vegetables and a moderate portion of rice for a more balanced plate.

The marinade and pork

Pork leg: Sections with skin, connective tissue and bone can turn tender during a long simmer and give the cooking liquid body. Coat the pieces evenly so the seasonings reach their surfaces.

Seasonings: Soy sauce, cane vinegar, garlic, pepper, salt, sugar, annatto and bay leaves build the dish's savoury, aromatic base. Annatto adds colour as well as a mild earthy note.

Why the resting time matters

Marinating: The covered two-hour rest gives the pork time to take on the flavours before cooking. Keep the pot in the refrigerator during this wait, then bring it to the stove when ready to cook.

Planning: The method includes a two-hour marinade and at least 1 hour 45 minutes of simmering. Allow more time than the listed 120-minute total if following every step as written.

Keep the simmer gentle

Low heat: After bringing the pot to a slow boil, reduce the heat to its lowest setting. A steady, gentle simmer helps the pork become tender without rapidly reducing the liquid.

Liquid level: Check the pot as it cooks, especially as the liquid begins to dry. Add the measured water when needed, as directed, rather than letting the base catch on the bottom.

When to add ube and saba

Ube: Add the cubed yam after the pork has simmered for 1 hour 15 minutes, then cook for 15 minutes. It should be tender enough to eat while still holding its shape.

Saba: Add the sliced bananas last and simmer for another 15 minutes. This shorter cooking time helps them soften without disappearing into the stew.

Serving the stew

Serve the pork, ube and bananas hot with spoonfuls of the cooking liquid. Steamed rice is a natural accompaniment, soaking up the savoury sauce and balancing the sweet ingredients.

Spoon the components across the portions so everyone gets some pork, yam and banana. Take care around any bones when serving and eating.

Recipe notes & tips

• Cut the pork into sections of similar size so they cook at a similar pace.
• Keep the covered pot at a very gentle simmer once it has come to a boil.
• Check the liquid periodically and add the water if the pot begins to dry out.
• Add the ube and saba only at their specified stages to help them retain their shape.
• Use a pot large enough to coat and stir the pork comfortably.

Variations

• More garlic: Add extra minced garlic to make the marinade more aromatic.
• Peppery finish: Add a little more freshly ground black pepper to taste.
• Vinegar balance: Adjust the cane vinegar slightly to suit your preferred tang.
• Extra vegetables: Serve with cooked leafy greens on the side for colour and contrast.
• Rice accompaniment: Serve with steamed rice to catch the savoury cooking liquid.

Common mistakes to avoid

• Cooking too fiercely: A rolling boil can reduce the liquid quickly; turn the heat down to the lowest setting after bringing it to a slow boil.
• Skipping the marinade rest: The pork has less time to take on the seasoning; allow the full two hours.
• Letting the pot dry out: The base may catch; add the measured water when the liquid starts to run low.
• Adding the saba too early: It can become overly soft; add it for only the final 15 minutes.
• Expecting the listed total time: The method's marinade and simmering stages take longer than 120 minutes; plan for the full stated steps.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions