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You are here: Home / Pork Recipes / Batchoy Tagalog (Filipino Pork and Liver Soup)

Batchoy Tagalog (Filipino Pork and Liver Soup)

September 22, 2018 by Manny 4 Comments

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Batchoy is a well known Filipino soup and it originates in Ilo-ilo. This version, the batchoy tagalog is one of the variants and this recipe has a unique and authentic flavor because the meat is smoked before cooking, don’t have noodles and with the addition of pork blood. I think this recipe will be a great addition to your menu specially on birthdays or other occasions.

Smoke pork for at least one hour. Cut smoked pork and liver into strips. Set aside. In a wok, saute garlic, onion and ginger at the same time. Stir fry for a few minutes until the onion is cooked and turns brown. Add the pork and liver and stir fry for a few minutes until broth comes out of the meat. Pour the fresh pork blood and season with fish sauce. Mix for a while until all the ingredients are covered with pork blood. Cover the wok and cook until all the liquid evaporates. Then transfer all the meat contents of the wok to a big heavy pot that can hold about 5 liters of liquid. Pour 4 liters of water in the pot and cover. Simmer for at least 30 minutes or until the meat is tender. Then add the green chilies and chili leaves and turn off the fire immediately. The heat of the dish will cook the chili and the leaves so it will look presentable and not overcooked.

 

Batchoy Tagalog
Print Recipe
5 from 4 votes

How to Cook Batchoy Tagalog (Filipino Pork and Liver Soup)

Batchoy is a well known Filipino soup and it originates in Ilo-ilo.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer
Cuisine: Filipino
Keyword: batchoy tagalog, Filipino pork, pork liver soup
Servings: 8 servings
Calories: 154kcal
Author: Manny

Ingredients

  • 1 kilo lean pork
  • 1 kilo pork liver
  • 1 cup fresh pork blood
  • 1 cup of crushed ginger
  • 1 head garlic crushed
  • 2 medium sized onion
  • 1 cup patis or fish sauce
  • 10 pcs long green chilies siling pangsigang
  • 1 cup bird eye chili leaves dahon ng siling labuyo

    Instructions

    How to cook batchoy tagalog:

    • Light up a small amount of charcoal and wood chips in a grill with cover.
    • Smoke the pork and the liver. Use cold smoke technique (https://www.panlasangpinoymeatrecipes.com/cold-smoke-and-liquid-smoke-process.htm) for this dish.
    • Smoke for at least one hour. Cut smoked pork and liver into strips. Set aside.
    • In a wok, saute garlic, onion and ginger at the same time.
    • Stir fry for a few minutes until the onion is cooked and turns brown.
    • Add the pork and liver and stir fry for a few minutes until broth comes out of the meat.
    • Pour the fresh pork blood and season with fish sauce.
    • Mix for a while until all the ingredients are covered with pork blood.
    • Cover the wok and cook until all the liquid evaporates.
    • Then transfer all the meat contents of the wok to a big heavy pot that can hold about 5 liters of liquid.
    • Pour 4 liters of water in the pot and cover. Simmer for at least 30 minutes or until the meat is tender.
    • Then add the green chilies and chili leaves and turn off the fire immediately.
    • The heat of the dish will cook the chili and the leaves so it will look presentable and not overcooked.
    • You can serve it on a clay pot to make it a more authentic Filipino cuisine.

     

    Batchoy Tagalog

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    Filed Under: Pork Recipes Tagged With: batchoy recipe, batchoy tagalog, filipino recipe, panlasang pinoy

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Jojo C.

      February 3, 2023 at 7:14 am

      5 stars
      (Edited and corrected version)
      Batchoy Tagalog is not a variant of La Paz Batchoy. They evolved and developed independently of each other. .When we (our family) cook batchoy Tagalog we use fatty cut of pork and we also add pork heart,, pork kidneys, pork spleen, pork pancreas and a little amount of pork blood and/or congealed pork blood and not just pork liver. It is like a cross between pork tinola and an anemuc pork dinuguan.and it is somewhat oily. And this is where the Tagalog street slang “tabatsoy or tabachoy came from meaning someone who is chubby or fat (but not morbidly obese) ….usually used to refer to a chubby kid.

      Reply
      • Manny

        February 3, 2023 at 10:52 am

        5 stars
        HI Jojo, thanks for that informative comment!

        Reply
    2. Gary

      October 2, 2017 at 2:46 am

      5 stars
      This is a great batchoy recipe I found! Quite savory because of the smoked meat.

      Reply
      • Manny

        October 2, 2017 at 4:50 am

        5 stars
        Hi Gary, the extra effort of smoking the meat is rewarding.

        Reply

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