Batchoy Tagalog (Using Cold Smoking Technique)

Batchoy Tagalog: A Filipino Culinary Gem

Batchoy, a cherished Filipino soup, hailing from the vibrant city of Iloilo, is a dish that never fails to captivate the palates of those fortunate enough to try it. Among its various regional renditions, batchoy tagalog stands out with its distinctive flavors. This particular recipe incorporates a unique twist by smoking the meat before cooking, eliminating the noodles commonly found in other variants, and introducing the intriguing addition of pork blood.

If you’re on the hunt for a recipe that will elevate your culinary repertoire, look no further than Batchoy Tagalog. This recipe post will guide you through the steps to prepare this exceptional dish, perfect for special occasions like birthdays or any celebration of Filipino flavors.

Preparing the Smoked Meat

The key to the exceptional taste of Batchoy Tagalog lies in the preparation of the smoked meat. (You can find the detailed find the detailed procedure by following this link: cold smoking.) Follow these steps to ensure that your batchoy is imbued with the delightful smokiness that sets it apart:

Ignite the Charcoal and Wood Chips:

Begin by lighting a small amount of charcoal and wood chips in a grill with a cover. This combination will provide the necessary smoky essence that will infuse your meat.

Cold Smoke Technique:

For this dish, we employ the cold smoke technique. Gently smoke the pork and liver for at least one hour. This method ensures that the meat absorbs the smoky flavors without cooking it entirely.

Cut and Set Aside:

Once adequately smoked, cut the pork and liver into strips and set them aside. These flavorful strips will play a central role in your Batchoy Tagalog.

Cooking the Batchoy Tagalog

Now that you’ve successfully smoked the meat, it’s time to proceed with the cooking process. Follow these steps to create a delightful Batchoy Tagalog:

Saute the Aromatics:

In a wok, sauté garlic, onion, and ginger simultaneously. Stir-fry these aromatic ingredients for a few minutes until the onions are cooked to a rich, golden brown.

Incorporate the Smoked Meat:

Add the smoked pork and liver to the wok, stir-frying them until a flavorful broth emerges from the meat. The smoky essence will intermingle with the aromatics, creating a tantalizing base for your Batchoy.

Introduce Pork Blood and Seasoning:

Pour in the fresh pork blood and season the mixture with fish sauce. Stir well, ensuring that all the ingredients are thoroughly coated with the pork blood. This step is crucial for achieving that distinctive Batchoy Tagalog flavor.

Simmer to Perfection:

Cover the wok and allow the mixture to cook until all the liquid has evaporated. This process will concentrate the flavors, creating a rich and savory broth.

Transfer to a Heavy Pot:

Transfer all the contents from the wok to a large, heavy pot capable of holding approximately 5 liters of liquid.

Simmer with Water:

Pour four liters of water into the pot, covering the ingredients. Simmer gently for at least 30 minutes or until the meat becomes tender and infused with the flavors of the broth.

Add Green Chilies and Chili Leaves:

To elevate the dish with a hint of spice and freshness, add green chilies and chili leaves. Turn off the heat immediately; the residual heat will gently cook these additions, ensuring they remain vibrant and perfectly cooked.

Present with Authenticity:

For a truly authentic touch, serve your Batchoy Tagalog in a clay pot. This presentation will not only enhance the visual appeal but also evoke the essence of Filipino cuisine.

A Final Note

Batchoy Tagalog is a Filipino culinary masterpiece that deserves a place in your kitchen repertoire. With its unique smoky flavors and rich ingredients, it’s a dish that can elevate any special occasion. Whether you’re celebrating a birthday or simply indulging in the flavors of the Philippines, Batchoy Tagalog promises an unforgettable gastronomic experience. Try your hand at this recipe and savor the rich, authentic taste of Batchoy Tagalog – a Filipino delight like no other.

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5 from 2 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 minutes mins

Cook Time40 minutes mins

Total Time50 minutes 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
• 1/2 kilo pork liver
• 1 cup fresh pork blood
• 1/4 cup crushed ginger
• 1 head garlic crushed
• 2 pc medium sized onion
• 1/2 cup patis or fish sauce
• 5 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 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.

Notes

Cooking Tips for Batchoy Tagalog:

1. Master the Art of Smoking: Achieving that distinct smoky flavor in your Batchoy Tagalog is crucial. When smoking the pork and liver, remember to use the cold smoke technique. This method allows the meat to absorb the smoky essence without fully cooking it. Control the duration of smoking to ensure the perfect balance of smokiness in your dish.
2. Balance the Pork Blood: The addition of pork blood is what sets Batchoy Tagalog apart. To achieve the right balance of flavors and texture, be mindful of the amount of pork blood you use. Mix it well with the meat and aromatics, ensuring that all ingredients are evenly coated. The simmering process should reduce the liquid while intensifying the flavors.
3. Serve Fresh Ingredients: To add a refreshing and spicy kick to your Batchoy Tagalog, use fresh green chilies and chili leaves. Remember not to overcook them; the residual heat from the dish will cook these ingredients to perfection. The vibrant colors and flavors of the fresh chilies and leaves will enhance the overall presentation and taste of your Batchoy Tagalog.