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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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: batchoy, pork innards
Servings: 4 servings
Calories: 187kcal
Author: Manny


  • 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


    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.