Batchoy Tagalog
Batchoy Tagalog is a savory Filipino noodle soup made with pork slices, liver, spleen, and coagulated pork blood, served with misua noodles and peppery leaves.
Estimated cost: ₱133–₱150
Prep 10 min · Total 45 min · Serves 1
Nutrition per serving: 426 kcal · 54 g protein · 20 g carbs · 21 g fat
Ingredients
- 250g Pork loin
- 125g Pork liver
- 125g Pork spleen
- 125g Coagulated pork blood
- 25g Misua noodles
- 0.75 cup Hot pepper leaves
- 1/4 piece Onion
- 1 clove Garlic
- 3/4 thumb Ginger
- 1g Maggi Magic Sarap
- 3/4 tbsp Cooking oil
- to taste Fish sauce
- to taste Ground black pepper
- 1.5 cups Water
Steps
- Start by heating some cooking oil in a pot. Sauté the garlic until it begins to brown, then add sliced onion and julienned ginger. Cook until the onion is soft.
- Add the pork loin pieces and stir until they turn light brown. Stir in the fish sauce and pour in the water.
- Cover the pot and simmer the mixture for about 30 minutes until the pork is tender. Adjust the heat to medium and add the pork liver and pork spleen, letting them cook for 5 minutes.
- Lower the heat, gently incorporate the coagulated pork blood, and cook for another 10 minutes.
- Introduce the misua noodles and cook for a minute until softened. Sprinkle the Maggi Magic Sarap, and season with fish sauce and pepper.
- Finish by adding the hot pepper leaves. Cover and let the soup rest for a couple of minutes off the heat before serving.
Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).