Batchoy Tagalog

Batchoy Tagalog is one of the variants of the famous Filipino soup dish called Batchoy, the difference is that meats and offal used in this version are smoked and sometimes it uses a misua as its noodles. Pork blood is also added in this dish where it can be coagulated or poured directly on the soup. I know this is not for everyone due to the different offal used but trust me this is one good soup and it does not taste like how it sounds, so if you are brave enough I dare you to give this a shot and let me know how it goes.

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Batchoy Tagalog

  • Author: Raymund
  • Prep Time: 1 hour 15 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Batchoy Tagalog is one of the variants of the famous Filipino soup called Batchoy, the difference is that meats and offal used in this version are smoked



  • 350 g pork belly, sliced into small cubes
  • 100 g pork liver, sliced into small cubes
  • 100 g pork heart, sliced into small cubes
  • 100 g coagulated pork blood, sliced into small cubes
  • 2 bunches/segments misua (roughly 75100 g)
  • 5 cups water
  • 3 cups pork stock
  • 1 tsp ginger paste
  • 6 cloves garlic, minced
  • 1 onion, finely chopped
  • 3 pcs finger chillies
  • fish sauce
  • freshly ground black pepper
  • chopped spring onions, to garnish
  • oil


  1. In a hooded grill light up a small amount of charcoal and wood chips.
  2. Spread sliced meats on top flame proof flat container then smoke the meat for at least an hour.
  3. In a pot add oil then sauté garlic, onion and ginger.
  4. Add the pork belly then cook until brown and crispy.
  5. Add the heart and liver the stir fry for two minutes.
  6. Add water, pork stock and finger chillies, bring to a boil and simmer in medium heat for 15 minutes.
  7. Add the coagulated pork blood and misua and cook for 5 more minutes.
  8. Season with fish sauce and freshly ground black pepper, garnish with spring onions then serve.



No Responses

  1. You are an adventurous meat eater, aren’t you? 🙂

  2. I love this kind of soup with “les abats”. They make something like this is Burkina Faso.

  3. Karen says:

    I’m sure you wouldn’t have posted the recipe unless it is a good soup…it certainly looks good.

  4. sinsfully delicious,lovin it with layered pork intestine too

  5. My food adventures stop just short of pork blood, but the soup looks great!

  6. Amanda says:

    Wow. This is daring, but totally delicious-sounding. I’d be all about this if I could find it!

  7. Kristy says:

    Oooh, I don’t know if I could do pork blood. Although it definitely has me intrigued. I’ve never heard of it before.

  8. cquek says:

    This is exactly the recipe I need to get

  9. I would love to try this recipe, but I’m not sure if even the Asian markets around here would have the pork blood. I’m pretty adventurous, but the shops around here aren’t always. It definitely looks yummy!

  10. There’s no doubt in my mind, that you could truly make any ingredient look amazing! Truly amazing and though I’ve never tried this, your picture makes me think I just might one day!

  11. Carolyn Chan says:

    There’s that pig blood again ! And in my favourite – soup !

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