The very first time I
cook Nilaga (Boiled) Pork Ribs, I had all the ingredients peeled and prepared. I follow the ‘what is hard to soften comes in the pot earlier and the hardest, last’.
Like when I put the leafy vegetables, it is just a few minutes before removing it from the stove.
For me and maybe for
the others plantain bananas or ‘saba’ in Tagalog had been very complicated to cook because if you overcooked
it, it becomes too soft or if undercooked the outer layer is done while the
innermost tastes uncooked (although it can be eaten raw, it is tastier to eat
it cooked in Nilaga recipe).
