How To Make Batchoy
Authentic Filipino flavors are what's in store for you in this batchoy recipe. This noodle soup dish has a mix of pork, chicharon, and veggies.
Prep:
10 mins
Cook:
1 hr 30 mins
Total:
1 hr 40 mins
Ingredients
- 1 lb miki noodles, boiled for 1 minute and drained
- 1 lb pork
- 1 lb pig's intentesines, cleaned, boiled, and sliced
- ¼ lb pig liver, sliced into strips
- 1½ tsp salt
- ½ tsp ground black pepper
- 2 tsp sugar
- 1 tsp shrimp paste, bagoong or guinamus, optional
- 1 tsp onion powder
- 1 cup pork cracklings, chicharon, crushed
- 3 tbsp spring onion, chopped
- ¼ cup toasted garlic
- 7 cup water
Instructions
- Boil water in a cooking pot.
- Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
- Add the pork and cook until tender (about 30 to 45 minutes).
- Put-in the intestines and liver, and then cook for 6 to 10 minutes.
- Remove the pork, liver, and intestine from the broth (caldo). Set aside.
- Slice the pork into strips.
- Arranged the cooked miki noodles in a single serving bowl.
- Place the strips of pork, liver, and intestine on top of the miki noodles.
- Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
- Serve hot. Share and enjoy!
Nutrition
- Sugar: 3g
- :
- Calcium: 56mg
- Calories: 550kcal
- Carbohydrates: 57g
- Cholesterol: 184mg
- Fat: 22g
- Fiber: 3g
- Iron: 3mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 3g
- Potassium: 475mg
- Protein: 31g
- Saturated Fat: 8g
- Sodium: 782mg
- Trans Fat: 1g
- Vitamin A: 3279IU
- Vitamin C: 1mg
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