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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.