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Place 2.2 pounds (1.00kg) of pork spareribs on a cutting board and use a sharp knife to cut in between each rib. This will make several small serving pieces. Put the individual pork spareribs into a large pot and pour in enough water to cover the spareribs by 1 inch (2.5cm). The amount of water you need will depend on the size pot you're using. Turn the burner to high heat and put the lid on the pot. Once the water begins to boil, remove the lid and boil the pork spareribs so they soften just a little. The pork should release protein molecules that will float like scum on the surface of the water. Pour the scummy water out of the pot and pour in fresh water to cover the pork spareribs by 1 inch (2.5cm). Add 1 quartered onion to the pot along with 1 tablespoon (8 g) of whole peppercorns and 12 inch (1.3cm) of peeled, fresh ginger. If there's a lot of scum on the spareribs after you drain the water, rinse the spareribs before returning them to the pot. Keep the burner at high heat so the new water in the pot begins to boil. Then turn the burner down to medium heat so the water bubbles gently. Simmer the uncovered pot of spareribs for 1 hour so the pork becomes a little softer. 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. Pull away the outer leaves from each ear of corn. Then grab the inner strands near the top of the ear and pull down. This should remove all of the leaves and silk. Place your shucked corn on a cutting board and cut it into 4 even pieces. Repeat this for the other 2 ears of corn. You should end up with 12 small corn cobettes. Use tongs to slowly lower the 12 pieces of corn into the pot with the pork spareribs and seasonings. Continue to simmer the nilagang baboy until the corn softens and becomes bright in color. Put 3 peeled potatoes on your cutting board and cut each one into 4 equal-sized pieces. Add the quartered potatoes to the pot and let them bubble gently. The potatoes should still hold their shape. Use your favorite type of potato such as russet, yukon gold, or new potatoes. Trim the base from 1 bunch of bok choy. If the bok choy is large, chop it into a few rough pieces. Add the pieces or smaller bok choy to the pot and stir it. Simmer the bok choy in the nilagang baboy for 2 to 3 minutes so it wilts and the remaining vegetables are completely cooked. If you can't find bok choy, you can use pechay instead. Turn off the burner and taste the soup. Add salt according to your taste and divide the nilagang baboy between serving dishes. Garnish each dish with some chopped spring onions and consider serving it with fish sauce (patis) and kalamansi juice. Refrigerate leftover nilagang baboy in an airtight container and use it within 3 or 4 days.
Cut the pork spareribs and put them in a pot with water. Boil the pork spareribs for 2 to 3 minutes. Replace the water and add onion, peppercorns, and ginger. Heat the water and simmer the mixture for 1 hour. Shuck 3 ears of corn and cut each into 4 pieces. Put the corn cobettes into the pot and simmer them for 15 to 20 minutes. Add quartered potatoes and simmer them for 5 to 8 minutes. Put bok choy in the pot and simmer it for 2 to 3 minutes. Garnish the nilagang baboy with chopped spring onions and serve it.