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Batchoy Tagalog in a white bowl
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4.37 from 11 votes

Batchoy Tagalog

Batchoy Tagalog makes a great main dish with steamed rice for lunch or dinner. It's a hearty, flavorful comfort food that's sure to take the chill off cold, rainy days.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: main dish, Soup
Cuisine: Filipino
Servings: 6 servings
Calories: 179kcal


  • 1 tablespoon canola oil
  • 1 onion, peeled and sliced thinly
  • 4 cloves garlic, peeled and minced
  • 2 thumb-sized ginger, peeled and minced
  • ½ pound pork tenderloin, cut into strips
  • ¼ pound pork heart, about 1 piece, cut into thin strips
  • 2 tablespoons fish sauce
  • 6 cups water
  • ¼ pound pork liver, cut into thin strips
  • ¼ pound coagulated blood, drained and cut into cubes
  • salt and pepper to taste
  • 2 ounces miswa
  • 1 bunch fresh chili leaves, stems trimmed


  • In a large pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
  • Add pork and heart. Cook, stirring occasionally, until lightly browned.
  • Add fish sauce and cook for about 2 to 3 minutes.
  • Add water and bring to a boil, skimming scum that floats on top.
  • Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is tender.
  • Increase heat to high and bring the broth to a rolling boil.
  • Add pork liver and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for another 2 to 3 minutes.
  • Add coagulated blood and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for about 8 to 10 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 the broth. Turn off the heat and cover to allow residual steam to cook leaves. Serve hot.


  • The recipe calls for coagulated blood. Cut it into pieces and bring the broth to a rolling boil before adding. Do not stir for a few minutes to allow it to set.
  • Another alternative method is to cook the blood separately before adding it to the soup. 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. Add to the soup during the last 10 minutes of cook time.


Calories: 179kcal | Carbohydrates: 14g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 583mg | Potassium: 640mg | Fiber: 2g | Sugar: 1g | Vitamin A: 12601IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 7mg