English
Filipino
Batchoy Tagalog is a hearty soup made with pork, offal, and miswa in a ginger-flavored broth. It's easy to make and the perfect comfort nashville filipino restaurant for cold, rainy days!
It's been a rainy week in our neck of the woods, so our meals at home have been mostly soups and stews. But while G enjoyed bowls of turkey chili and split pea soup, I, on the hand, had bowlfuls of bulalo and this batchoy Tagalog to keep me warm.
Although both share the same name and use pork and organ meats as ingredients, Batchoy Tagalog from Northern Luzon is not confused with Iloilo's La Paz Batchoy. While the latter is a hearty noodle soup 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 also includes miswa noodles and pork blood.
Ingredient substitutions
- Pork- I like to use lean pork tenderloin or lomo, but you can also use pork belly (liempo) or shoulder (kasim) for a fattier cut.
- Pork heart- you can also use the pancreas or lapay
- Fresh chili leaves- if unavailable, you can substitute spinach or chopped kinchay (Chinese celery)
Cooking tips
- 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.
Serving suggestions
Serve this pork soup as a main dish with steamed rice for lunch or dinner. It's a hearty, flavorful dish that's sure to take the chill off cold, rainy days.
Storage and reheating instructions
- Fridge- Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a saucepan over medium heat to 165 F. Add water or broth as needed to loosen the consistency.
- Freezer- Noodles tend to absorb a lot of liquid and turn mushy when frozen and reheated. If planning to freeze the soup for longer storage, skip the miswa and add it when reheating.
More soup recipes
Ingredients
- ¼poundcoagulated blood, drained and cut into cubes
- 6cupswater
- 1tablespooncanola oil
- 1onion, peeled and sliced thinly
- 4clovesgarlic, peeled and minced
- 2thumb-sized ginger, peeled and minced
- ½poundpork tenderloin, cut into strips
- ¼poundpork heart, about 1 piece, cut into thin strips
- 2tablespoonsfish sauce
- ¼poundpork liver, cut into thin strips
- salt and pepper to taste
- 2ouncesmiswa
- 1bunchfresh chili leaves, stems trimmed
Instructions
-
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.
Notes
- 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.
Nutrition Information
“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.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
