Easy Batchoy Tagalog Recipe

Batchoy Tagalog Recipe

INGREDIENTS:

  • ½ lb pork tenderloin, cut into thin strips
  • ¼ lb pork heart (about 1 pc), cut into thin strips
  • ¼ lb pork liver, cut into thin strips
  • ¼ lb coagulated blood, drained
  • 2 oz misua
  • 2 tbsp fish sauce
  • Water
  • 1 onion, peeled and sliced thinly
  • 4 cloves garlic, peeled and minced
  • 2 thumb- sized ginger, peeled and julienned
  • 1 bunch fresh sili leaves, stems trimmed
  • Salt and pepper, to taste
  • 1 tbsp cooking oil

HOW TO COOK:

  1. Combine the pork blood and the water (enough to cover) in a pot.
  2. Bring to a boil for about 2 to 3 minutes or until firm.
  3. Drain well and cut into cubes. Set aside.
  4. Pour and heat oil in a large pot over medium heat.
  5. Add the onions, garlic, and ginger then cook until aromatic.
  6. Add the pork tenderloin and heart.
  7. Cook, stirring occasionally, until lightly browned.
  8. Add fish sauce and cook for about 2 to 3 minutes.
  9. Add about 4 cups of water and bring to a boil.
  10. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat are tender.
  11. Add the pork liver and cook for about 5 minutes.
  12. Add the coagulated blood and cook for another 3 to 5 minutes.
  13. Season with salt and pepper to taste.
  14. Add the misua and continue to cook for 1 to 2 minutes.
  15. Add the chili leaves, pressing down into broth.
  16. Turn off heat and cover to allow residual steam to cook leaves.
  17. Remove from heat and transfer to serving bowl. Enjoy!

IMAGE: yummy.ph

Also try: La Paz Batchoy

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