Bas uy Recipe (Pork and Liver Soup with Lemongrass and Chayote)

Bas uy is a soup dish composed of pig liver cooked with ginger, lemongrass, and a variety of vegetables. This popular Ilonggo dish is best enjoyed during breakfast, with warm white rice and fried dried fish.

There have been countless versions of Bas-uy around. The difference mostly is the vegetables used for every recipe. I think that there is no wrong way of preparing Bas uy as long as you stick to the core components which are pork, liver, and lemongrass.

I am using chayote (sayote) for this recipe. I also added some green onions for that delicate onion flavor that blends well with the soup. Aside from using chayote, you may also use potatoes and bottle gourd (upo) for this recipe.

Some of you might not like liver. That is ok, but I suggest that you give this recipe a try because you won’t taste the gamy flavor of the liver – as long as you follow the exact steps. The gamy flavor of the liver is neutralized when you cook it in onion and ginger. Who knows, you might enjoy eating liver after all.

Try this Bas-uy recipe. Let me know what you think!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Bas-uy Recipe (Pork and Liver Soup with Lemongrass and Chayote)

Prep: 5 minutes minutes

Cook: 45 minutes minutes

Total: 50 minutes minutes

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Ingredients

• ▢ 1 lb. pork shoulder sliced
• ▢ 1/2 lb. pig liver sliced
• ▢ 2 pieces chayote sliced
• ▢ 4 stalks green onion or onion leek; cut in 2 inch length
• ▢ 1 thumb ginger julienne
• ▢ 1 medium yellow onion minced
• ▢ 3 cloves garlic minced
• ▢ 2 stalks lemongrass tied
• ▢ 6 cups beef or pork broth
• ▢ 3 tablespoons cooking oil
• ▢ Salt and pepper to taste

Instructions

• Heat the cooking oil in a cooking pot.
• Once the oil becomes hot, sauté onion and ginger until the onion becomes soft.
• Add the sliced liver. Continue to sauté for 2 minutes. This will remove the gamy taste and aroma. Remove the liver and temporarily place in a clean plate.
• Put-in the garlic. Saute until color turns light brown.
• Add-in the pork. Cook for 3 to 5 minutes.
• Pour-in the beef broth. Let boil.
• Put-in the lemongrass. Cover and simmer for 30 to 45 minutes.
• Remove the lemongrass. Put-in the chayote and cooked liver. Continue to cook in medium heat for 3 to 5 minutes. Add water, if needed.
• Add-in the green onion or onion leeks. Cook for 2 minutes.
• Add salt and pepper to taste. You can also use fish sauce if you prefer.
• Serve hot with rice.
• Share and enjoy!

Nutrition Information

Serving: 3g

© copyright: Vanjo Merano