The amount of water you need will depend on the size pot you’re using.
The pork should release protein molecules that will float like scum on the surface of the water.
If there’s a lot of scum on the spareribs after you drain the water, rinse the spareribs before returning them to the pot.
If more scum floats to the surface of the water, skim it off and discard it. You may need to add more water to keep the spareribs covered as they simmer.
Repeat this for the other 2 ears of corn. You should end up with 12 small corn cobettes.
Use your favorite type of potato such as russet, yukon gold, or new potatoes.
If you can’t find bok choy, you can use pechay instead.
Refrigerate leftover nilagang baboy in an airtight container and use it within 3 or 4 days.
Stir the mixture frequently so it doesn’t stick to the bottom of the pot and burn.
If you prefer a leaner cut of pork, substitute pork loin.
Stir the pork cubes a few times as they sear. This will help them brown evenly.
If the broth evaporates as the soup cooks, add the remaining 2 cups (470 ml) of broth. Adjust the temperature if the broth begins to boil. You may have to turn the burner medium-low.
Remember to use a clean cutting board instead of the one you used to cut the pork. This will reduce the risk of cross-contamination.
Taste the soup at this point and add more salt and pepper according to your taste.
Store the leftover soup in an airtight container in the refrigerator for up to 3 or 4 days.
