Today at Goma At Home, gagawa tayo ng isang paboritong Filipino dish that's usually served kapag Sunday Lunch. Let me show you how I make my version of Nilagang Spare ribs. This one is very comforting and masarap ihain lalo na kapag umuulan. #GomaAtHome #richardgomez #nilagangbaboy

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And here is our Nilagang Spare Ribs ng Baboy.

Lalo na yung mga panahon na medyo umuulan-ulan ng konti.

Lumalamig yung panahon sa gabi.

Hindi meron akong ganitong soup.

About the best.

Hello and welcome to GOM at Home.

We are preparing Nilagang Baboy.

Siyempre, Nilagang Baboy masarap yan.

Ribs ang gagamitin natin.

Tapos maraming gulay.

Tapos ang importante dito, pakukulaan natin na mabuti yung baboy.

Para malamot na malamot.

Pag kinayan mo, pumakanan lang yung laman doon sa baboy.

So, i-prepare natin yung baboy natin.

I-prepare natin yung ribs.

Okay.

So, tagal natin yung film na doon sa likod.

Ang baboy yan.

You don't need this.

Kasi medyo makunat yan.

Matigas yan eh.

Ayan, tinatanggal mo talaga yan.

And then, isa-isa natin yung ribs natin.

Putulin na ganoon.

Ito, mabibili mo ito sa palengke.

May request mo sa kanila na kung pwede, putul-putul na.

Or kung wala, ikaw mismo mong putul sa bahay, sa table.

Pag medyo mahaba na ganyan, just get a cleaver.

And then, ganoon mo lang isang putulan na ganoon.

Daan-daan sa kamay ha.

Anong napakatalas na ito.

Okay.

So, ito pa.

Yun.

And then, what we will do,

after natin siya putulin,

ibababad natin siya sa tubig,

para yung blood niya mag-drain, no?

Ayaw mo kasi ng maraming blood dun sa baboy,

na inalagay mo sa pagkain para hindi siya malansa.

Minsan kasi yung force ng lansa sa pagkain,

yung dugo ng baboy na iiwan dun sa meat.

So, what you want to do is,

ibababad mo siya,

nasa ganoon, madrain yung excess blood.

Okay.

Like that.

Okay.

Ayan.

What we will do,

lulinisin natin ito.

Ibababad natin sandali ito sa water.

Ugasan natin mabuti yung baboy natin.

Okay.

Wash it well.

Okay.

Para yung dito pa lang,

yung scum,

patanggal na agad.

Yun.

See that?

Tapos,

pupunoy na natin siya ng tubig.

Ibababad natin siya.

Pwede siya ibabad for 20 minutes to about an hour

para lang lumabas yung blood,

yung excess blood na dun sa buto-buto.

Yun na dun sa meat.

Okay.

So, we leave it here first.

Diyan ka muna.

Okay.

Iwanlan siya

hanggang matapos tayo sa preparation natin dito.

So, what you see here,

I'm using

hydrogen peroxide,

Agwaxenada,

to

to clean my

chopping board.

Kasi nga,

nagputo tayo dito ng

fresh meat.

So, yun, no?

Yung puti na yan,

buong bulan na yan,

that's all

bacteria.

Kaya nga,

pag nagluto tayo ng mga

ng mga meat,

no,

especially baboy and chicken,

you really have to

cook it properly.

Cook it well.

Tapos, yung pinagputuran mo,

yung mga chopping board,

yan, kailangan

sa-sanitize mo siya.

Okay.

Very good.

Okay.

Cleanliness is very important in cooking.

Kailangan malinis laging yung

preparation table,

yung utensils mo,

malinis laging handa.

Laging

malinis para walang sakit.

Okay?

So,

yan,

hintayin lang natin na

hintayin lang natin yung

30 minutes

after that.

Iyalagin natin sa

sa,

nagpahintan ako ng tubig.

Yan, no?

Kukulu na yan.

Pagkuluan yan,

yun na,

lagyan natin yun, no,

yung pork natin.

And from here,

lalagyan natin ito dun

sa mainit na tubig

hanggang sa kumulo na siya.

Lalagyan natin yung

pork ribs.

Okay?

And then we'll just let it boil.

Hanggang sa malambot na siya,

at saka natin lalagyan yung mga vegetables.

It's that easy.

Very easy.

Maganda yan,

damihan nyo talaga yung

yung meat,

damihan mo yung gulay,

no,

para lumabas talaga yung umami taste.

Doon mamako talaga yung lasa, e.

Parang nilalagyan mo lang,

salt and pepper lang,

yun lang, no.

Then isara mo lang siya.

Saka bago ko siya isara,

i-season ko na siya.

Wash my hands.

So at this point,

andun na siya.

Lagyan natin ng maraming pepper.

No, whole pepper.

Damihan nyo talaga,

para lumabas yung lasa.

Tapos lagyan natin ng salt.

Ito talaga yung basics sa cooking, no.

Salt and pepper.

So,

that's it. Yan muna.

And then later, mag-adjust tayo sa

taste natin kung gusto natin na

mas maalat pa.

Some people,

they'll put a little ginger

para mawalan lang yung

yung konting lansa.

But what we'll do,

instead of putting ginger this time,

dadagdag ako lang siya ng maraming

sibuyas.

Okay?

Alright.

So, prepare natin yung sibuyas natin.

A sharp knife.

Ganda ng knife na to.

Kitchen Pro by Chef

Gene Gonzales.

Sosyal talaga si Chef Gene.

Fencer yan.

Champion fencer yan.

Sabirista.

Cafe Isabel, kanya yan.

Andun meron siyang culinary school.

Yeah.

I visited him once.

Dami nyo yung estudyante,

yung gagaling.

Meron pa silang mga wine tasting,

may pairing,

yung gano'n.

Okay?

So,

now,

we'll,

we'll cut our,

our,

onions into big pieces.

Sinilaga ito.

Gusto mo malaki mga

piece.

Ayaw mo na drug siya.

Ayaw mo na,

ayaw mo na mapinog.

Gusto mo chunky.

Chunky yung mga

pieces natin dito.

Even yung cabbage natin,

puputulin natin siya ng,

ng malaking piraso.

Can take your time.

Kasi lalagyan mo ito,

pag malapit na maluto yung

food.

Pero pwede mo unahin yung onions.

Para yung

flavor ng onions

nandun na sa,

sa soup.

And when you make soup,

na maraming ano,

maraming stock,

or maraming water,

lagyan mo talaga ng marami ano,

marami ingredients.

Para lumabas talaga yung sarap.

So, ito.

Naputulin natin yung,

yung mga onions natin.

I'll just cut off the,

the end part,

sa roots nya.

No?

Tanggalin natin yung isa.

Matigas yung part niyan,

and you don't want to eat that part.

Okay?

Para pag nilagyan mo sa bowl mo,

sa soup mo,

makikita mo yung may malaking parts na,

ano,

ng onions.

Nagdagaw ko pa ng onions,

sarap kasi marami.

Mga ni onions yun.

So, yun.

Nakita niyo bakit, ano,

bakit,

marami ako mag, ano,

marami ako magluto kasi.

After this,

we will all eat it.

So, marami kami yung kakain dito.

Ito mo naman.

Mga camera na natin dyan.

Yung mga,

mga ladies natin in the house.

Di ba?

Hello.

Ganun, oh.

Hello.

So, yan.

So, not a lot of people see our kitchen, no?

So, yan. Makikita niyo.

This is the,

the go-home at home kitchen

in our place.

Okay.

Halika na.

Kumukulo na yun, oh.

Kumukulo na yung

baboy natin.

We'll take out the scum.

Hindi mo,

hindi mo gusto isamuin sa pagkain yun.

So, yung scum, yan.

Kasama pa rin yun, oh.

Pati yung,

yung pepper.

Babuwa sa,

yung satatong nawawalay.

Yung bago, maglalagay pa tayo.

Dati, dagan natin ng pepper.

So, yung mga natagal na pepper,

i-replace ko lang, oh.

No?

And then, lalagyan natin ng maraming onions.

Wow, sarap na ito, oh.

The umami flavor will come from the vegetables.

Tapos yun, oh,

yung onions.

Bakit pansin nyo?

Pag kinain nyo na ganito,

alam mo yun,

medyo may konting anghang, diba?

Once you cook onions,

it becomes sweet.

In fact, it becomes very, very sweet.

And gives a wonderful flavor sa,

sa soups.

Yum.

So, yum.

Continue boiling lang.

It's been boiling for a while.

Pero, kulang pa yan.

So, hanggang sa lumbot siya,

saan natin lalagay yung

iba namang gulay.

So, I'll just wash my hands again.

So, next is, prepare natin yung

potato.

Let's peel our potato.

Yan lang.

Once your potatoes are peeled,

ilagyan nyo sa,

sa tubig para hindi siya mangitim.

Cut our potatoes.

Gusto mo rin na,

medyo malaki yung,

yung puto lang potatoes mo.

Para hindi rin siya madurog.

Kasi, matagal din natin siya pakukuluan, diba?

So, ito rin.

Ganun din,

medyo matagal-tagal din.

Iba talaga yung food,

pag ano,

pag

chunky siya.

Ma-appreciate talaga yung

vegetables.

Wow, laki ng puto lang vegetables na ito.

Pang malaking tao ito.

So, since malaking

puto lang gulay natin,

that means it will also take a little time

bago siya lumambot.

Pero, with like,

potatoes, ayaw mo na masyado malambot

para hindi rin naman siya madurog.

Okay?

So, dyan siya,

lalagyan pa natin yung konting water

para hindi mangitim yung iba.

Punoy lang natin doon ng water.

Yan.

Para lang, hindi lang siya

mangitim.

Pag kailangan natin ilagay sa,

pag kailangan natin ilagay sa soup,

punin mo lang siya.

So, yan lang na dito.

Next,

yung petchay naman natin.

Anong petchay nito?

Tanggalin mo lang mo yung dulo dito.

Yan na yan.

That's it.

Yung dulo, yan.

Ayaw mo lang na masyado matigas na yung dulo.

Para hindi naman siya masyado mahaba,

tuloy mo lang sa gitna.

Yan.

There, just like that.

And, you're done.

That's your petchay.

Okay?

Lagyan mo sa plato.

Yan.

Ganun lang siya nadari i-prepare.

Itong, ahh,

cabbage.

Laki, oh.

Yan.

Ito lang, pumutulin ko ito ng malaki.

Yun.

Putulin ko siya sa tatlo.

Yun, ganun lang.

Hmm?

But since pinutulin siya na ganoon,

hindi ko napuputulin yung dulo

para hawak na yung leaves niya hanggang sa maluto siya.

Huh?

Siguro, pumutulin ko lang yung masyadong malaki.

Ito lang, yan.

Ganun.

Pero hindi ko tatanggalin yung ito na nakapuno.

I'll just leave it there as it is.

Huh?

So we have our vegetables ready.

Okay. Tapos, we have our chili.

Ito rin, lalagyan natin ito.

Yun na, that's it.

And then, pag malambot na siya,

ilalagyan na natin lahat dito.

Titikman natin yung soup,

ready na.

We're ready to eat.

Okay?

Sige.

Since may carrots tayo dito,

lalagyan na rin natin ng carrots yung, ano,

sinilaga natin.

Hmm?

Prem?

So manipis lang yung skin nito.

Ganun lang. Laddaanan mo lang siya ng peeler.

Sige na.

How many carrots do we have?

We have three.

Imitin natin lahat yung three na yan.

Sarap nito.

Telling you.

Malinam nam to.

Ito lang din yung carrots natin.

Again,

two

big pieces.

Ito, pwede mo itanim to.

Lagyan mo sa water.

After two weeks, nalabas yung roots.

Pwede mo sa'yo tanim.

Very good.

Okay.

Chunky pieces.

Good e.

There. Tabi.

Okay.

There you go. Ganda.

So, ito na.

So we'll wait for about 15 minutes more.

Para talaga malambot na yung,

yung baboy natin.

Let me check.

Malambot mo siya.

Gusto ko mas malambot pa ng konti.

Yeah.

Mas malambot pa.

Gusto ko mas malambot pa.

Good.

Although, luto na yung baboy natin,

we're now on the stage na

pinapalambot natin yung,

yung meat.

So, nilagyan natin sa kanina ng salt.

Let me just

taste it.

Tama na ba yung saltiness?

Okay. Good. Very good.

Siguro mamiya nagdagdag ang ulit na ng konting salt.

But after na,

nandun yung mga vegetables.

Wow.

Sarap.

Mmm.

Good.

Okay.

So, we'll wait for about 15-20 minutes more.

And then, put this in.

Luto.

We'll serve.

So, after 45 minutes of,

boiling our ribs,

we'll check kung,

kung malambot na ba yung

meat natin.

Of course, malambot to.

Kasi 45 minutes na e.

Yan o.

Yan o.

So, yun. Malambot to.

Huh?

Mmm.

Okay. Good.

Then next,

nalagyan natin yung

potato and carrots, no?

So,

the potatoes and carrots

will take about

mga 8-10 minutes, no?

To soften it.

After that,

tsaka natin ilalagyan yung

remaining na mga, no,

remaining na mga vegetables.

Wow.

Look at this.

Carrots.

We'll put it here.

We'll build up on the,

the umami taste.

I'll put some

onion leaves

for more flavor.

So,

good.

We'll cut this into

big pieces.

No?

Yun.

Para pag nilagyan mo siya sa

sa bowl mo,

yung vegetables,

nakita mo, buong-buo,

halaki ng putol.

Nice.

Let's put it here.

There.

That is it.

Nice.

So, slowly we're

building up on

the umami taste.

Slowly we're building up on

the flavor of our soup.

Okay?

So after

8-10 minutes,

babalikan natin ito ulit.

Magmalamot na yung,

magmalamot na yung potato natin,

lagyan natin the rest of the vegetables,

and then

5 minutes, we're ready to serve.

So,

it's been more than 10 minutes, no?

Check natin yung patatas natin kung

lumambot na, tsaka yung carrots.

We'll see.

Okay.

Remember, matagal yung

paglutong ko ng potatoes

because malaki siya.

Good.

Okay.

Carrots.

Good. Okay. Good.

So now,

lalayo ko na to.

Cabbage.

Cabbage.

Yun.

Yun.

Yun yung CD natin.

To get some,

some heat.

Yun.

Okay.

Bumble lang konti diyan.

And then,

yung petchay.

Wow, punong-puno.

Sarap.

Nice.

So, in 10 minutes,

tagayin natin 10 minutes,

5 to 10 minutes,

we can already

serve our

soup.

So, at this point,

kitigma ko ng konti

para mat-check natin yung saltiness nung

soup natin.

Oh, ho!

The taste is there already.

Huli na.

So, yung salt na lang.

Okay.

Should be good.

Para mag-mix yung salt din sa soup.

Fantastic.

Lovely.

Ganyan mo lang para umalo lang yung

salt din sa soup.

Tapos pagkuluhin niya,

open na lang sa ilalim yung salt.

Good.

Okay.

One boil,

and then serve tayo.

On my table,

then we're ready to go.

Our soup

is done.

Even the

vegetables are not overcooked.

Tamang-tama lang yung luto yun.

Tapos malambot na yung soup natin.

Okay.

Maganda na ribs,

no?

Maganda ng gulay natin.

Tapos yung petchay,

yung carrots,

yung potato.

Okay.

We're good to go.

And here is our

Nilagang Spare Ribs ng Baboy.

This soup looks really good.

Let's try it.

First, yung soup.

Oh, really good.

Good.

And then, yung meat.

Soyo na.

Ito.

Tapos huwag tayong

pachillo.

Let's cut it.

It's really soft.

Humog.

Really soft.

Damot.

Really soft.

Really good.

And then, let's try the

potato.

Sakto lang yung luto.

Little of our carrots.

Mmm.

Mmm.

So good.

Mmm.

Sarap.

Sarap.

Lalo na yung mga panahon na medyo

umuulan-ulan ng konti.

Lumalamig yung panahon sa gabi.

And then meron akong ganitong soup.

Oh, the best.

So, thank you so much for

joining me right here in Gaumato.

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Okay?

So, thank you so much for joining me.

Do this in your own kitchen.

Share it with your friends.

Enjoy it with your whole family.

I'll see you again next time.

Bye.

Bye.

Bye.

Bye.

Bye.

Bye.

Bye.