Batchoy Tagalog
Batchoy Tagalog makes a great main dish with steamed rice for lunch or dinner. It's a hearty, flavorful comfort food that's sure to take the chill off cold, rainy days.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 onion (peeled and sliced thinly)
- 4 cloves garlic (peeled and minced)
- 2 thumb-sized ginger ( peeled and minced)
- 1/2 pound pork tenderloin (cut into strips)
- 1/4 pound pork heart (about 1 piece, cut into thin strips)
- 2 tablespoons fish sauce
- 6 cups water
- 1/4 pound pork liver (cut into thin strips)
- 1/4 pound coagulated blood (drained and cut into cubes)
- salt and pepper to taste
- 2 ounces miswa
- 1 bunch fresh chili leaves (stems trimmed)
Instructions
- 1
In a large pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
- 2
Add pork and heart. Cook, stirring occasionally, until lightly browned.
- 3
Add fish sauce and cook for about 2 to 3 minutes.
- 4
Add water and bring to a boil, skimming scum that floats on top.
- 5
Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is tender.
- 6
Increase heat to high and bring the broth to a rolling boil.
- 7
Add pork liver and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for another 2 to 3 minutes.
- 8
Add coagulated blood and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for about 8 to 10 minutes.
- 9
Season with salt and pepper to taste.
- 10
Add miswa and continue to cook for 1 to 2 minutes.
- 11
Add chili leaves, pressing down into the broth. Turn off the heat and cover to allow residual steam to cook leaves. Serve hot.