← Back to browse

Focused recipe

Batchoy Tagalog

Filipino noodle soup composed of pork tenderloin and innards.

Difficulty Medium
Time 45 min
Servings 4
Ingredients 14
Steps 8
Batchoy Tagalog
Filipino Updated 9/23/2024

Ingredients

Measured from the catalog payload.

  • 1 lb pork loin
  • 1/2 lb pork spleen
  • 1/2 lb pork liver
  • 1/2 lb pork blood
  • 2 ounces misua
  • 3 ounces hot pepper leaf
  • 1 onion sliced into thin pieces
  • 5 cloves garlic crushed and peeled
  • 3 ginger
  • 4 grams maggi magic sarap
  • 6 cups water
  • 3 tablespoons cooking oil
  • fish sauce
  • ground black pepper

Instructions

8 cooking steps

  1. Heat 3 tablespoons cooking oil in a cooking pot. Add 5 cloves garlic and sauté until it starts to brown. Next, add 1 onion (sliced) and 3 thumbs ginger (julienned), continuing to sauté until the onion softens.
  2. Add 1 lb. pork loin, stirring until the outer part turns light brown, which should take around 2 minutes. Pour in 1 tablespoon of fish sauce and stir well.
  3. Then, pour in 6 cups water and cover the pot. Allow it to boil, then adjust the heat to a simmer. Continue simmering for 30 minutes or until the pork tenderizes completely.
  4. Next, adjust the heat setting to medium and add ½ lb. pork liver and ½ lb. pork spleen. Stir well, cover the pot, and boil for 5 minutes.
  5. Reduce the heat to the lowest setting and gently add ½ lb. pork blood, stirring gently. Continue cooking for 10 minutes.
  6. Now, add 2 ounces misua, stirring and cooking for 1 minute until they soften. Sprinkle in 4 grams Maggi Magic Sarap and season with fish sauce and ground black pepper to taste.
  7. Finally, add 3 ounces hot pepper leaves. Cover the pot, then turn off the heat and let it rest for 2 minutes.
  8. Transfer to a serving bowl and serve hot with rice. Share and enjoy!

Catalog details

Useful for browsing and sync.

Main Course, Pork batchoy, noodle soup Public recipe Revision 1