Batchoy Tagalog

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

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.

Batchoy Tagalog

★★★★★ 5 from 6 reviews

• 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

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Description

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

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Ingredients

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• 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 75–100 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

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Instructions

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.

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