Batsui

5 from 1 vote

Kapampangan Batchoy (Batsui) is a hearty soup perfect for cold weather. Made with pork, organ meats, macaroni, and ginger-flavored broth, it's delicious on its own or served with steamed rice.

Prep Time10

Cook Time50

Total Time1

Course: Main Entree, Soup

Cuisine: Filipino

Servings: Servings

Calories: 298kcal

Author: Lalaine Manalo

Ingredients

1 tablespoon canola oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
3 tablespoons fish sauce
3 thumb-size fresh ginger, peeled and julienned (about 3 tablespoons)
1 pound pork tenderloin, cut into small strips
⅓ pound pork kidney, trimmed of fat and cut into small strips
⅓ pound pork pancreas, cut into small strips
¼ teaspoon pepper
8 cups hot water
1 cup uncooked elbow macaroni
⅓ pound liver, cut into small strips

US Customary - Metric

Instructions

In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
Add fish sauce and cook for 1 to 2 minutes.
Add pork tenderloin and cook, stirring occasionally, until no longer pink.
Add the kidney and pancreas.
Season with pepper and continue to cook the meat, stirring occasionally, until liquid is mostly absorbed.
Add hot water and bring to a boil, skimming scum that may float on top.
Cover and continue to cook for about 20 to 30 minutes or until tender.
Add elbow macaroni noodles and cook for about 5 to 6 minutes.
Add liver and cook for about 3 to 5 minutes or until cooked through and noodles are al dente.
Adjust taste with salt if needed.

Notes

When buying from the wet markets, ask for pang-batsui which is a mix of lomo (pork tenderloin), bato (kidney), lapay or kundilat (pancreas), and atay (liver).
I recommend using hot water for this recipe. Cold water will drop the temperature of the food and make it longer to cook, possibly overcooking and affecting the texture of the organ meat and clouding the broth. I suggest drawing cold water from the tap and heating it instead of using straight hot top water, which can bring more chemicals from the pipes.
Batchoy is best served freshly cooked; the macaroni gets mushy when reheated. If planning to store them for the next day, cook the noodles separately and add them to the soup when ready to serve.

Nutrition