• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Pork Recipes / Batchoy (Pork Innards Soup)

Batchoy (Pork Innards Soup)

March 30, 2016 by Manny

TweetPinShareEmail

Batchoy is Filipino pork innards soup that consists of pork meat, pancreas or lapay, liver and kidney and mixed with chili leaves. This is I think is the only known batchoy ever since specially in the tagalog region. The version that are being served in our family when I was a little kid contains misua and patola. I think that is no the original version which only contains pork innards. There is also the batchoy tagalog that contains pork blood and misua noodles. But it depends on the individual if they like to eat pork blood because some people abstain from it.

To cook batchoy; Fry sliced pig tenderloin. kidney, liver, lapay until brown and set aside. Saute garlic ginger, and onions and mix to meat mixture thoroughly and cover. After 10 minutes, add enough stock or water to cover and boil until meat becomes tender. Add sili leaves and remove from heat. Serve hot.

 

Batchoy
Print Recipe

How to Cook Batchoy

Batchoy is Filipino pork innards soup that consists of pork meat, pancreas or lapay, liver and kidney and mixed with chili leaves. This is I think is the only known batchoy ever since specially in the tagalog region.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: batchoy, pork innards
Servings: 4 servings
Calories: 187kcal
Author: Manny

Ingredients

  • 1/4 kilo sliced pork tenderloin
  • 1/2 kilo sliced pork lapay pancreas
  • 1/4 kilo sliced pork liver
  • 1/4 kilo sliced pork kidney
  • 3 segments chopped garlic
  • 1 onion chopped
  • 1 small piece ginger cut in fine strips
  • 2 Tbsps. patis
  • 1 cup dahon ng sili chili pepper leaves
  • water or soup stock

Instructions

How to cook Batchoy:

  • Fry sliced pig tenderloin. kidney, liver, lapay until brown and set aside.
  • Saute garlic ginger, and onions and mix to meat mixture thoroughly and cover.
  • After 10 minutes, add enough stock or water to cover and boil until meat becomes tender.
  • Add sili leaves and remove from heat. Serve hot. Good for 4 persons.

 

Batchoy

Try Other Delicious Recipes:

  • Batchoy Tagalog with Misua Pin It!
    Batchoy Tagalog with Misua
  • La Paz Batchoy
    La Paz Batchoy
  • Pancit Habhab
    Pancit Habhab
  • Chicken Dinuguan
    Chicken Dinuguan (Dinuguang Manok)

Filed Under: Pork Recipes Tagged With: bachoy, batchoy, pork innards soup

About Manny

Manny Montala is the creator and webmaster of this blog. I'm also an engineering graduate who is keen in culinary arts especially on the realm of Filipino dishes and recipes. Read More...
Please visit this blog often and bookmark. Thanks for visiting!

Previous Post: « Fried Itik
Next Post: Ginisang Atay ng Manok (Chicken Liver Sauté) »

Primary Sidebar




Try Other Yummy Recipes!

  • Pork Caldereta Pin It!
    Pork Caldereta Recipe (Kalderetang Baboy)
  • Wonton Noodles
    Wanton Mami (Wonton Noodles)
  • Chicken Dinuguan
    Chicken Dinuguan (Dinuguang Manok)
  • Gotong Batangas
    Gotong Batangas

More Categories!

Copyright © 2025 Panlasang Pinoy Meaty Recipes