Nilagang Baboy: The Ultimate Filipino Comfort Food Recipe

Aug 29, 2025 by Luna Greco 58 views

Hey guys! Craving some serious comfort food? Nothing beats a steaming bowl of Nilagang Baboy, the classic Filipino pork soup that warms you from the inside out. It's simple, hearty, and packed with flavor. In this ultimate guide, we'll dive deep into everything you need to know about cooking the perfect Nilagang Baboy. From the ingredients to the step-by-step instructions and some pro tips, you'll be a Nilaga master in no time! So, grab your apron, and let’s get cooking!

What is Nilagang Baboy?

Before we get started, let's talk about what makes Nilagang Baboy so special. Nilaga simply means "boiled" in Tagalog, and Baboy means pork. So, Nilagang Baboy literally translates to boiled pork. But it's so much more than just that! This dish is a staple in Filipino cuisine, known for its clear broth, tender pork, and medley of vegetables. It’s the kind of dish that brings back memories of home, family gatherings, and cozy nights. The beauty of Nilagang Baboy lies in its simplicity. It uses basic ingredients that are readily available, making it an easy and accessible dish for anyone to try. The flavor profile is clean and comforting, making it a hit with both kids and adults. Whether you’re feeling under the weather or just need a warm, satisfying meal, Nilagang Baboy is always a good idea. Plus, it’s incredibly versatile. You can adjust the ingredients to your liking, adding different vegetables or cuts of pork to create your own unique version. It’s a dish that’s meant to be shared and enjoyed with loved ones, making it a true embodiment of Filipino hospitality and warmth. The traditional cooking method involves simmering the pork until it's incredibly tender, resulting in a broth that's rich and flavorful. The addition of vegetables like potatoes, cabbage, and green beans not only adds nutritional value but also contributes to the overall taste and texture of the dish. The subtle sweetness of the vegetables complements the savory pork, creating a balanced and harmonious flavor profile. It's no wonder Nilagang Baboy is a beloved dish in Filipino households and restaurants alike. Its simplicity and comforting flavors make it a go-to meal for any occasion. So, are you ready to learn how to make this Filipino classic? Let's move on to the ingredients you'll need.

Key Ingredients for the Perfect Nilagang Baboy

Okay, let's gather our ingredients! The beauty of Nilagang Baboy is that you don't need a ton of fancy stuff. The key is to use quality ingredients to really let the flavors shine. Here’s what you’ll need to make a truly delicious pot of Nilagang Baboy:

Pork: The star of the show! I usually go for pork belly (liempo) or pork shoulder (kasim) because they have a good amount of fat, which adds so much flavor and makes the pork super tender. But you can also use other cuts like pork ribs or even pork hocks. The amount of pork you need will depend on how many people you're feeding, but a good rule of thumb is about 1 to 1.5 pounds for a family of four. Remember to cut the pork into large, bite-sized pieces. This helps it cook evenly and prevents it from drying out. And don't be afraid to leave some of the fat on – it's what makes the broth so rich and flavorful! When choosing your pork, look for pieces that are well-marbled with fat. This will ensure that your Nilagang Baboy is succulent and tender. If you prefer a leaner option, you can trim some of the excess fat, but keep in mind that the fat is crucial for adding flavor to the broth. So, don't skimp on it too much! Pork belly is a popular choice because it has a high fat content, which results in a melt-in-your-mouth texture. Pork shoulder, on the other hand, has a more meaty flavor and holds its shape well during cooking. Experiment with different cuts of pork to find your favorite!
Water: This is the base of our soup, so use good quality water. Filtered water is always a good choice. The amount of water you need will depend on the size of your pot and how much soup you want to make. Start with about 8 cups and add more as needed. The water is not just a liquid; it's the medium that carries all the flavors of the pork and vegetables. So, using clean, good-tasting water is essential for a delicious final product. Avoid using tap water if it has a strong chlorine taste, as this can affect the overall flavor of the soup. Filtered water or even bottled water are great alternatives. The key is to use enough water to cover the pork and vegetables completely. This will ensure that everything cooks evenly and the broth develops a rich flavor. As the soup simmers, some of the water will evaporate, so you may need to add more water to maintain the desired level of broth. Keep an eye on the water level and add more as needed, a cup at a time. Remember, you can always add more water, but you can't take it away, so it's better to start with less and add more as you go.
Onion: A must-have for any good soup! I like to use a large yellow onion, quartered. It adds a subtle sweetness and depth of flavor to the broth. The onion is one of the foundational flavor components of Nilagang Baboy. It adds a mild sweetness and aromatic base that complements the richness of the pork. Quartering the onion allows it to release its flavor gradually during the long simmering process. You can also use other types of onions, such as white onions or even shallots, but yellow onions are the most common choice for their balanced flavor. When preparing the onion, make sure to remove the outer layers, as they can be tough and bitter. The goal is to extract the natural sweetness of the onion without overpowering the other flavors in the soup. The onion also helps to create a flavorful broth, so don't skimp on it! A large onion will provide enough flavor for a pot of Nilagang Baboy, but you can always add more if you prefer a stronger onion taste. The key is to find the right balance of flavors that suits your personal preference.
Potatoes: These add heartiness and a creamy texture to the soup. I like to use large potatoes, peeled and quartered. The potatoes are another essential ingredient in Nilagang Baboy. They add a creamy texture and absorb the flavors of the broth, making them incredibly delicious. Large potatoes are the best choice because they hold their shape well during cooking and don't become mushy. Peeling the potatoes is optional, but it's generally recommended for a smoother texture. Quartering the potatoes ensures that they cook evenly and absorb the flavors of the soup. You can use different types of potatoes, such as Yukon Gold or Russet, depending on your preference. Yukon Gold potatoes have a slightly buttery flavor and a creamy texture, while Russet potatoes are starchier and tend to break down more during cooking. Experiment with different types of potatoes to find your favorite! The potatoes also add substance to the soup, making it a hearty and filling meal. They're a great source of carbohydrates and add nutritional value to the dish. So, don't forget the potatoes! They're an integral part of Nilagang Baboy and contribute significantly to its overall flavor and texture.
Cabbage: This adds a slightly sweet and earthy flavor, plus a nice crunch. I use about half a head of cabbage, cut into wedges. Cabbage is a classic addition to Nilagang Baboy, adding a slightly sweet and earthy flavor, as well as a satisfying crunch. It's important to add the cabbage towards the end of the cooking process, as it can become overcooked and mushy if simmered for too long. Half a head of cabbage is usually enough for a pot of Nilagang Baboy, but you can adjust the amount depending on your preference. Cutting the cabbage into wedges ensures that it cooks evenly and retains some of its texture. You can use different types of cabbage, such as green cabbage or Napa cabbage, but green cabbage is the most common choice for its firm texture and mild flavor. Cabbage is also a great source of vitamins and fiber, adding nutritional value to the dish. It complements the other vegetables in the soup, creating a balanced and flavorful combination. So, don't skip the cabbage! It's a key ingredient that adds both flavor and texture to Nilagang Baboy. The slightly sweet taste of the cabbage pairs perfectly with the savory pork and broth, making it a truly comforting and satisfying meal.
Green Beans (Bagui Beans): These add a pop of color and a fresh, slightly grassy flavor. Use about a cup, trimmed and halved. Green beans, also known as Bagui beans in the Philippines, add a pop of color and a fresh, slightly grassy flavor to Nilagang Baboy. They're a great source of vitamins and fiber, making the soup even more nutritious. A cup of trimmed and halved green beans is usually enough for a pot of Nilagang Baboy, but you can add more if you like. It's important to trim the ends of the green beans and halve them so that they cook evenly and are easy to eat. Green beans should be added towards the end of the cooking process, along with the cabbage, as they can become overcooked and lose their vibrant color and crisp texture if simmered for too long. The fresh, slightly grassy flavor of the green beans complements the other vegetables and the savory pork, creating a well-balanced and delicious soup. If you can't find fresh green beans, you can use frozen green beans, but make sure to add them directly to the soup without thawing them first. The green beans not only add flavor but also a visual appeal to the dish, making it even more appetizing.
Fish Sauce (Patis): This is our secret weapon for adding that umami flavor! Start with a tablespoon and add more to taste. Fish sauce, or patis, is the secret ingredient that takes Nilagang Baboy to the next level. It adds a savory, umami flavor that enhances the other ingredients and makes the broth incredibly delicious. Fish sauce is a staple in Filipino cuisine and is used in many dishes to add depth and complexity. Start with a tablespoon of fish sauce and add more to taste. Be careful not to add too much, as it can be quite salty. The key is to find the right balance that complements the other flavors in the soup. If you're not familiar with fish sauce, it has a pungent aroma, but the flavor mellows out during cooking. It's made from fermented fish and salt, and it's packed with umami, the fifth taste that's often described as savory or meaty. Fish sauce not only adds flavor but also saltiness to the soup, so you may need to adjust the amount of salt you add accordingly. If you don't have fish sauce, you can use salt as a substitute, but the flavor won't be quite the same. Fish sauce adds a unique depth of flavor that's hard to replicate. So, if you want to make the best Nilagang Baboy, don't skip the fish sauce!
Salt and Pepper: To taste. These are the basics for seasoning. Don't be afraid to season generously! Salt and pepper are the fundamental seasonings that bring out the flavors of the other ingredients in Nilagang Baboy. Salt enhances the savory flavors, while pepper adds a touch of spice and warmth. The amount of salt and pepper you need will depend on your personal preference, so it's important to taste the soup and adjust the seasoning accordingly. Don't be afraid to season generously, but remember that you can always add more salt and pepper, but you can't take it away. It's best to start with a small amount and add more as needed. The key is to find the right balance that complements the other flavors in the soup. Some people prefer a saltier soup, while others prefer a more peppery flavor. Experiment with different amounts of salt and pepper to find your perfect balance. It's also important to use good quality salt and pepper for the best flavor. Sea salt or kosher salt are great choices for their clean, pure flavor. Freshly ground black pepper is always preferable to pre-ground pepper, as it has a more intense aroma and flavor. So, don't underestimate the importance of salt and pepper! They're the simple seasonings that can make a big difference in the overall taste of your Nilagang Baboy.

That's it! With these ingredients, you're well on your way to making a fantastic pot of Nilagang Baboy. Now, let’s get to the cooking process!

Step-by-Step Cooking Guide for Nilagang Baboy

Alright, guys, let's get cooking! Here’s a simple, step-by-step guide to making the most comforting Nilagang Baboy you’ve ever tasted. Follow these instructions, and you’ll be enjoying a delicious bowl of soup in no time:

Prep the Pork: First things first, give your pork a good rinse under cold water. Then, cut it into those large, bite-sized pieces I mentioned earlier. This helps the pork cook evenly and release its flavor into the broth. Remember, we want that tender, melt-in-your-mouth pork, so don't skimp on the size! Once you've cut the pork, set it aside and let's move on to the next step. Preparing the pork properly is crucial for a delicious Nilagang Baboy. Rinsing the pork removes any impurities and helps to ensure a clean-tasting broth. Cutting the pork into large pieces prevents it from drying out during the long simmering process. The larger pieces also allow the pork to retain its juices and flavor, resulting in a more succulent and flavorful dish. So, take your time and make sure to prep the pork properly before moving on to the next step.
Boil the Pork: In a large pot or Dutch oven, add the pork and water. Bring it to a boil over high heat. Once it’s boiling, you’ll notice some scum rising to the surface. This is perfectly normal – it’s just impurities from the pork. Skim off the scum with a spoon and discard it. This will help ensure a clear and clean-tasting broth. After skimming, add the quartered onion. Lower the heat to a simmer, cover the pot, and let it cook for about 1.5 to 2 hours, or until the pork is super tender. This long simmering time is what makes the pork so melt-in-your-mouth delicious. Boiling the pork is a crucial step in making Nilagang Baboy. It's the foundation of the flavorful broth that makes this soup so comforting. Bringing the pork and water to a boil helps to extract the flavors from the pork and create a rich, savory base. Skimming off the scum is essential for a clear and clean-tasting broth. The scum is made up of impurities and proteins that are released from the pork during cooking. Removing it prevents the broth from becoming cloudy and bitter. Adding the onion at this stage infuses the broth with its subtle sweetness and aromatic flavor. Simmering the pork for a long time, about 1.5 to 2 hours, is what makes it incredibly tender. The low heat allows the pork to cook gently and slowly, breaking down the tough connective tissues and resulting in a melt-in-your-mouth texture. So, be patient and let the pork simmer until it's perfectly tender. It's worth the wait!
Add the Potatoes: Once the pork is tender, add the potatoes to the pot. Let them cook for about 15-20 minutes, or until they are fork-tender. The potatoes add heartiness and a creamy texture to the soup, so they're an essential ingredient. Cooking the potatoes until they are fork-tender ensures that they are soft and easily mashable, adding to the comforting texture of the soup. Adding the potatoes after the pork is tender prevents them from becoming overcooked and mushy. The potatoes will absorb the flavors of the broth as they cook, making them incredibly delicious. You can use different types of potatoes, such as Yukon Gold or Russet, depending on your preference. Yukon Gold potatoes have a slightly buttery flavor and a creamy texture, while Russet potatoes are starchier and tend to break down more during cooking. The key is to cook the potatoes until they are tender but still hold their shape. You should be able to easily pierce them with a fork, but they shouldn't be falling apart. So, keep an eye on the potatoes and cook them until they're just right.
Add the Cabbage and Green Beans: Now, it’s time to add the cabbage and green beans. These veggies cook quickly, so you don’t want to add them too early. Add them to the pot and cook for about 5-7 minutes, or until they are tender-crisp. We want them to be cooked through but still have a bit of a bite. Adding the cabbage and green beans at this stage ensures that they retain their vibrant color and crisp texture. Cooking them for just 5-7 minutes prevents them from becoming overcooked and mushy. The cabbage adds a slightly sweet and earthy flavor, while the green beans add a pop of color and a fresh, slightly grassy flavor. Together, they create a delicious and nutritious addition to the soup. You can adjust the cooking time depending on your preference. If you like your vegetables more tender, you can cook them for a few minutes longer. But if you prefer them to be crisp-tender, stick to the 5-7 minute range. The key is to keep an eye on the vegetables and cook them until they're just the way you like them.
Season with Fish Sauce, Salt, and Pepper: This is where you get to customize the flavor! Add the fish sauce, starting with that tablespoon I mentioned, and then season with salt and pepper to taste. Give it a good stir and then taste the broth. Does it need more salt? A little more fish sauce for that umami punch? Adjust as needed until it’s perfect for you. Seasoning is the final touch that brings all the flavors together in Nilagang Baboy. Fish sauce adds a savory, umami flavor that enhances the other ingredients and makes the broth incredibly delicious. Salt enhances the overall flavors, while pepper adds a touch of warmth and spice. Tasting the broth and adjusting the seasoning is crucial for achieving the perfect flavor balance. Everyone has different preferences, so it's important to season to your own taste. Start with a small amount of fish sauce, salt, and pepper, and then add more as needed. Give the soup a good stir after each addition and then taste it again. This will ensure that the flavors are evenly distributed and you don't over-season. The key is to be patient and season gradually until you reach your desired flavor. Remember, you can always add more seasoning, but you can't take it away, so it's better to err on the side of caution.
Serve and Enjoy: And there you have it! Ladle the Nilagang Baboy into bowls and serve it hot. This soup is fantastic on its own, but it’s also great with a side of steamed rice. The warm, comforting broth and tender pork are sure to hit the spot. Serve it with a smile and enjoy! Serving Nilagang Baboy hot is the best way to enjoy its comforting flavors and aromas. Ladling the soup into bowls and serving it immediately allows everyone to experience the warmth and heartiness of the dish. Nilagang Baboy is fantastic on its own, but it's also traditionally served with a side of steamed rice. The rice soaks up the flavorful broth and provides a satisfying accompaniment to the tender pork and vegetables. You can also serve it with some crusty bread for dipping into the broth. The key is to serve it with something that complements the flavors of the soup and allows everyone to enjoy it to the fullest. Nilagang Baboy is a dish that's meant to be shared and enjoyed with loved ones. So, gather your family and friends, serve up a bowl of this comforting soup, and enjoy the delicious flavors and the warmth of good company. It's a meal that's sure to bring smiles to everyone's faces.

That wasn't so hard, right? You've just made a classic Filipino comfort food dish! Now, let's move on to some tips to make your Nilagang Baboy even better.

Tips for the Best Nilagang Baboy

Want to take your Nilagang Baboy to the next level? Here are a few extra tips and tricks to ensure your soup is a total knockout:

Use Bone-In Pork: If you really want a rich and flavorful broth, use bone-in pork cuts like pork ribs or hocks. The bones add so much depth of flavor to the soup. Using bone-in pork cuts is a game-changer when it comes to making Nilagang Baboy. The bones release collagen and other compounds into the broth, which adds a rich, savory flavor and a silky smooth texture. Pork ribs and hocks are excellent choices because they have a good amount of bone and connective tissue, which are the key to a flavorful broth. You can also use other bone-in cuts, such as pork neck bones or even a ham hock. The key is to simmer the bones for a long time, allowing them to release their flavors into the broth. This will result in a soup that's incredibly rich and satisfying. If you're using bone-in pork, you may need to adjust the cooking time slightly. Bones take longer to cook than boneless meat, so you may need to simmer the soup for an extra 30 minutes to an hour to ensure that the pork is tender and the broth is flavorful. The extra time is well worth it, though, as the bone-in pork will add a depth of flavor that you just can't get with boneless cuts. So, if you want to make the best Nilagang Baboy, don't hesitate to use bone-in pork!
Don't Skip the Skimming: Seriously, that scum that rises to the top? Get rid of it! It makes a big difference in the clarity and taste of your broth. Skimming the scum that rises to the top of the pot while boiling the pork is a crucial step in making a clear and clean-tasting Nilagang Baboy. The scum is made up of impurities and proteins that are released from the pork during cooking. If you don't skim it off, it will cloud the broth and can also impart a bitter or off-flavor. Skimming the scum is a simple process, but it makes a big difference in the final result. Use a spoon or ladle to gently skim off the scum as it rises to the surface. You may need to do this several times during the initial boiling process. Once you've skimmed off the scum, the broth will be much clearer and more flavorful. Some people skip this step, but I highly recommend it for the best possible Nilagang Baboy. It's a small effort that yields a big reward in terms of flavor and clarity. So, don't skip the skimming! It's one of the secrets to making a truly exceptional pot of Nilagang Baboy.
Add Other Vegetables: Feel free to get creative! You can add other veggies like corn on the cob, pechay (bok choy), or even some sliced carrots for extra sweetness. Adding other vegetables to Nilagang Baboy is a great way to customize the dish and add extra flavor and nutrition. Corn on the cob is a popular addition, adding a sweet and juicy element to the soup. Pechay, or bok choy, is another common choice, adding a slightly bitter and earthy flavor. Sliced carrots add a touch of sweetness and a vibrant color to the dish. You can also add other vegetables, such as celery, turnips, or even some leafy greens like spinach or kale. The key is to choose vegetables that complement the flavors of the pork and the other ingredients in the soup. When adding other vegetables, it's important to adjust the cooking time accordingly. Some vegetables, like corn on the cob, take longer to cook than others, like leafy greens. So, add the vegetables that take longer to cook earlier in the process, and add the quicker-cooking vegetables towards the end. Experimenting with different vegetables is a fun way to make your Nilagang Baboy your own. Don't be afraid to get creative and try new combinations of flavors and textures. The possibilities are endless!
Serve with Patis and Calamansi: For the ultimate Filipino experience, serve your Nilagang Baboy with a small bowl of fish sauce (patis) and calamansi (Filipino lime) on the side. People can add these to their individual bowls to adjust the flavor to their liking. Serving Nilagang Baboy with patis and calamansi on the side is a classic Filipino tradition that allows everyone to customize the flavor of their soup to their own liking. Patis adds a salty, umami flavor, while calamansi adds a tangy, citrusy note. Together, they create a delicious and complex flavor profile that enhances the overall taste of the Nilagang Baboy. Some people prefer a saltier soup, while others prefer a more sour soup. By serving patis and calamansi on the side, you allow everyone to adjust the seasoning to their own preference. It's a simple gesture that shows your guests that you care about their individual tastes. Calamansi is a small, round citrus fruit that's native to the Philippines. It has a unique flavor that's a cross between a lime and a mandarin orange. If you can't find calamansi, you can use regular limes as a substitute, but the flavor won't be quite the same. So, if you want to serve your Nilagang Baboy like a true Filipino, don't forget the patis and calamansi!

Variations on Nilagang Baboy

The beauty of Nilagang Baboy is that it’s so versatile! Feel free to experiment and make it your own. Here are a few ideas to get you started:

Nilagang Baka (Beef): Swap the pork for beef chuck or brisket for a beefy twist. This variation is just as comforting and delicious as the original. Nilagang Baka is a popular variation of Nilagang Baboy that uses beef instead of pork. Beef chuck or brisket are excellent choices because they have a good amount of fat and connective tissue, which adds flavor and tenderness to the soup. The cooking process is essentially the same as for Nilagang Baboy, but the beef may take a bit longer to cook. This variation is perfect for those who prefer beef over pork or simply want to try something different. The beefy flavor adds a new dimension to the soup, making it just as comforting and satisfying as the original. You can use the same vegetables as in Nilagang Baboy, such as potatoes, cabbage, and green beans, or you can add other vegetables, such as carrots or celery. The key is to simmer the beef until it's incredibly tender and the broth is rich and flavorful. Nilagang Baka is a hearty and delicious soup that's perfect for a cold day or any time you're craving some comfort food. So, if you're a fan of beef, be sure to give this variation a try!
Chicken Nilaga: Use chicken instead of pork for a lighter version. This is a great option for a healthier take on the classic dish. Chicken Nilaga is a lighter and healthier variation of Nilagang Baboy that uses chicken instead of pork. This is a great option for those who are watching their calorie intake or simply prefer the taste of chicken. You can use any cut of chicken, such as chicken thighs, drumsticks, or even a whole chicken. The cooking process is similar to Nilagang Baboy, but the chicken will cook much faster than pork. You can use the same vegetables as in Nilagang Baboy, such as potatoes, cabbage, and green beans, or you can add other vegetables, such as carrots or celery. Chicken Nilaga is a flavorful and comforting soup that's perfect for a light meal or a quick weeknight dinner. The chicken broth is lighter and more delicate than pork broth, but it's still incredibly flavorful. This variation is also a great way to use up leftover cooked chicken. Simply add the cooked chicken to the soup towards the end of the cooking process to heat it through. So, if you're looking for a lighter and healthier alternative to Nilagang Baboy, Chicken Nilaga is a delicious option!
Add More Vegetables: Load up on the veggies for an even healthier soup! Add more cabbage, green beans, carrots, or any other vegetables you love. Adding more vegetables to Nilagang Baboy is a simple way to make the soup even healthier and more nutritious. You can add any vegetables you like, but some popular choices include cabbage, green beans, carrots, celery, and even leafy greens like spinach or kale. Adding more vegetables not only increases the nutritional value of the soup but also adds flavor and texture. The key is to choose vegetables that complement the flavors of the pork and the other ingredients in the soup. When adding more vegetables, it's important to adjust the cooking time accordingly. Vegetables that take longer to cook, such as carrots and celery, should be added earlier in the process, while vegetables that cook quickly, such as leafy greens, should be added towards the end. Experimenting with different combinations of vegetables is a fun way to create your own unique version of Nilagang Baboy. Don't be afraid to get creative and try new things! The more vegetables you add, the healthier and more flavorful your soup will be. So, load up on the veggies and enjoy a delicious and nutritious bowl of Nilagang Baboy!

Time to Cook!

So, there you have it, guys! Everything you need to know to cook the ultimate Nilagang Baboy. It's a simple dish, but the flavors are incredible. I hope you give this recipe a try and enjoy this Filipino comfort food classic as much as I do. Happy cooking, and kain tayo (let's eat)! Nilagang Baboy is more than just a recipe; it's a culinary experience that brings people together. The aroma of the simmering pork, the vibrant colors of the vegetables, and the comforting warmth of the broth all contribute to a sensory delight that's both satisfying and nostalgic. It's a dish that evokes memories of family gatherings, home-cooked meals, and the simple pleasures of life. So, when you cook Nilagang Baboy, you're not just preparing a meal; you're creating a moment, a memory, and a connection to Filipino culture and heritage. The process of cooking Nilagang Baboy is also a meditative and therapeutic activity. The slow simmering of the pork, the chopping of the vegetables, and the careful seasoning of the broth all require attention and focus, allowing you to disconnect from the stresses of daily life and immerse yourself in the present moment. It's a way to nourish not only your body but also your soul. And the best part is, you get to share the fruits of your labor with your loved ones, creating a shared experience of joy and togetherness. So, gather your ingredients, put on your apron, and let the magic of Nilagang Baboy fill your kitchen and your heart. Happy cooking, and may your Nilagang Baboy be a source of comfort, nourishment, and connection!