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Batchoy Tagalog
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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 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


  • 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


    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.