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