How to Cook Batchoy Tagalog (Filipino Pork and Liver Soup)
Batchoy is a well known Filipino soup and it originates in Ilo-ilo.
Servings: 8 servings
Calories: 154kcal
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:
- 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.
- 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.
- 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.