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.
Servings: 4 servings
Calories: 187kcal
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.