Beef batchoy with liver and bung is not your traditional batchoy. This dish is somewhat a crossover between La Paz Batchoy and Bulalo. I must say that this dish is so good and comforting. However, be forewarned that this is not for everyone, especially if you are a health buff or if you are trying to lower your cholesterol.
I used both beef tendons and beef shank for this recipe. It is a common ingredient in Pho. It is a Vietnamese dish that I never get tired eating. The beef tendon becomes very tender and the texture gets gelatinous when cooked for long hours. Beef shank, on the other hand, is the main ingredient for Filipino bulalo. It is also known as shin or foreshank.
Pork bung or large intestines is no stranger to Filipino Cuisine. It is used to make isaw (Grilled skewered intestines), dinuguan, and chicharon. It is tricky to prepare and requires time to ensure that it is safe for consumption. I usually wash this with warm running water for several minutes before rubbing coarse sea salt all over it. I do this steps twice or thrice depending on the condition of the bung. Next is to boil it with lots of ginger, bay leaves, vinegar, and whole peppercorn. The water needs to be discarded afterwards. I usually boil it again the second time with some salt until it gets tender.
Pork liver is an important ingredient that gives this dish a nice rich flavor. You can saute the liver with ginger and garlic before adding it in the pot, or simply add it as it is. Unlike the beef ingredients, pork liver can be fully cooked in a matter of a few minutes. This is the reason why it is added towards the end of the process.
I got the noodles frozen from the Filipino store. All I did was thaw it and soak it in boiling water for a minute or two before serving. Beef batchoy is best served with toasted garlic, scallions, and chicharon on top. Sometimes, I add some hot sauce to make it spicy.
Try this beef batchoy with liver and bung recipe.
- 1 to 1½ lbs. fresh miki noodles
- 2 lbs. beef tendon
- 2 lbs. beef shank
- 1 lb. bung (pork large intestine), cleaned and boiled until tender
- ½ lb. pork liver, sliced unti strips
- 10 to 12 cups water
- 4 tablespoons fish sauce
- ½ teaspoon ground black pepper
- 2 large onions (around 1½ cup), minced
- 5 cloves crushed garlic
- ½ cup chopped celery
- 3 tablespoons cooking oil
- 1 cup crushed chicharon
- ½ cup chopped scallions
- 3 tablespoons toasted garlic
- Sliced the pork bung into serving pieces. Set aside.
- Heat oil in a large cooking pot.
- Saute the garlic, onion and celery until the onion gets soft.
- Add the ground black pepper. Stir and cook for 30 seconds.
- Put the beef tendon and shank in the cooking pot. Stir and cook for 1 minute.
- Add the pork bung and pour-in water. Let boil. Cover and simmer for 2 to 3 hours.
- Increase the heat to medium. Bring back to a boil. Add the sliced liver and continue to cook for 10 to 15 minutes.
- Pour-in the fish sauce. Stir. Add more water if needed.
- Dip the fresh miki noodles in boiling water for 1 minutes. Remove the noodles and drain the water by placing the noodles in a colander, wire mesh, or strainer.
- Arrange the noodles in large individual bowls. Add the meats from the cooking pot and pour the piping hot soup. Top with toasted garlic, scallions, and chicharon.
- Serve. Share and enjoy!