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.
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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
A.San Luis says
At last I found the recipe my dad use to make every time we butchered pigs for big events such as Fiestas and weddings back in Guam. Aside from the ingredients above he also added small portions of kidney, the spleen and lungs during the sauté process of the heart and tenderlion. I don’t remember it having misuwa but I know having the conjugated blood and the sili leaves is a must. Thanks so much for the recipe. And for that guys comment above the most loved foods from any country originated from the poverty-stricken communities.
Teofila Lacaba says
This is healthy recipe and affordable.My mother cooked it for us,enough for big family
Imeeh Apple says
I’ve tried this recipe, everyone loves it. Except that I did not put blood. 🥰🥰🥰 thank you.
Jean estaron says
Yummy I try it
sirpo2011 says
What you have posted is a squatter recipe
Care to guess how many squatters have internet access
Get back to me when no blood is involved
Lalaine Manalo says
What is squatter here is your character, or lack of.
Extraordinaire says
The nerve of this guy to say squatter dish to think pigs blood have been a part of chinese and south east asian cuisine for ages. You mocking a culture. It is you a filthy swine squatter here.
Jeffrey Grae says
Thank You.. ❤
Aki says
Thank you! We enjoy our lunch! Early lunch 😊
Lalaine Manalo says
Hi Aki! I’m glad you enjoyed it.
Amelia says
Nice to see and add other recipe for my menu like me i love cooking
Lalaine says
Enjoy! 🙂
girlie reguindin says
enjoy cooking the recipe found here
Lalaine says
Thank you!
Arlyn Tantoco says
Interesting to learn well known recipes are not difficult to cook. Even made easier with the simplified instructions provided.
Lalaine Manalo says
That’s our goal here at Kawaling Pinoy, Arlyn!