![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPZPnXgcJlr2yoj6rBErIJp5HVDgq0Me1PBzr6AaG6MeoNwt1gTucTKy4YTCwgkv5CebVrTSBzmW3zq0a0bsoqCVSz9czwITmoHnvT4MdUsVHbh77Z9WCQLqGc5tp82oaAqS7aQ/s320/Photo0764.jpg)
So here's my variation (I have tons of nilaga variations) :
Ingredients:
pork legs
1 bunch leek
ground whole peppercorn
salt to taste
patis or fish sauce to taste
bokchoy or taiwanese pechay
Boil the meat. Add the leeks after 10-15mins when the meat is almost tender. Wait for another 5 minutes before adding up peppercorns, salt and patis. Add the bokchoy when the meat is very tender and is ready to be served.
Happy eating!