Sometimes the simplest to cook yields the best-tasting food.
This is nilaga. Chiken/pork/brief broth cooked slowly to bring out the flavor of the meat together with a few vegetables. Yesterday I cooked a combination of chicken wings and pork belly slices.
I like to use onions and leeks only for veggies, sometimes with potatoes and/or plantains (saba) for some sweetness. I season with salt, fish sauce and whole pepper corns.
This goes best with a dip of soy sauce, chili and calamansi. Can’t be eaten without rice.