Batchoy Tagalog

It rained like crazy these past few days so our meals at home have been mostly soups and stews. But while G enjoyed bowls of turkey chili and split pea soup throughout the week, I, on the hand, indulged on bulalo and this batchoy tagalog to keep me warm.

Although both share the same name and use pork innards as ingredients, Batchoy Tagalog is not to be confused with Iloilo’s La Paz Batchoy. While the latter is a hearty noodle soup made extra special with thick fresh noodles and toppings of crushed chicharon, fried garlic bits and raw egg, Batchoy Tagalog is closer in taste to tinola due to its use of ginger and chili leaves. The dish is further made interesting with the addition of miswa noodles and pork’s blood. Give it a try tonight, it is definitely a delicious way to take the chill off cold, rainy days.

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Batchoy Tagalog

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Servings: 4 to 6 servings

Author: Lalaine Manalo

Ingredients

• 1/4 pound coagulated blood drained
• water
• 1 tablespoon oil
• 1 onion peeled and sliced thinly
• 4 cloves garlic peeled and minced
• 2 thumb-sized ginger peeled and julienned
• 1/2 pound pork tenderloin cut into thin strips
• 1/4 pound pork heart about 1 piece, cut into thin strips
• 2 tablespoons fish sauce
• 1/4 pound pork liver cut into thin strips
• salt and pepper to taste
• 2 ounces miswa
• 1 bunch fresh sili leaves stems trimmed

Instructions

• In a sauce pot, combine pork blood and enough water to cover. Bring to a boil for about 2 to 3 minutes or until firm. Drain well and cut into cubes.
• a large pot over medium heat, heat oil. Add onions, garlic and ginger, and cook until aromatic. Add pork and heart. Cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
• Add about 4 cups of water and bring to a boil. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat are tender. Add pork liver and cook for about 5 minutes. Add coagulated blood and cook for another 3 to 5 minutes.
• Season with salt and pepper to taste. Add miswa and continue to cook for 1 to 2 minutes. Add chili leaves, pressing down into broth. Turn off heat and cover to allow residual steam to cook leaves. Serve hot.

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