Batchoy Tagalog

Name: Batchoy Tagalog
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 lb. pork loin; ½ lb. pork spleen ("pali" ng baboy); ½ lb. pork liver; ½ lb. pork blood (coagulated); 2 ounces misua; 3 ounces hot pepper leaves; 1 onion (sliced into thin pieces); 5 cloves garlic (crushed and peeled); 3 thumbs ginger (julienned); 4 grams Maggi Magic Sarap; 6 cups water; 3 tablespoons cooking oil; fish sauce and ground black pepper to taste

Batchoy is a popular noodle soup in the Philippines. It is composed of sliced meat and innards along with noodles. The meat and noodles vary depending on the version of the dish.

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By: Vanjo Merano Leave a Comment Published: 9/23/24

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This recipe pertains to Batchoy Tagalog, another popular batchoy version that originated from the Northern parts of Luzon. This version is made-up of pork tenderloin and innards such as liver, spleen, and coagulated pork blood. It also makes use of misua noodles and hot pepper leaves.

Batchoy tagalog can be enjoyed anytime of the day. It can go on its own, or it can be paired with rice. Many people love Batchoy Tagalog for its warm, hearty taste that brings a sense of home. I like to have this piping hot with a sauce of fish sauce, calamansi, and crushed chili pepper.

How To Cook Batchoy Tagalog

Sautéing the garlic, onion, and ginger

Begin our recipe by heating cooking oil in a pot over medium heat. Next, add the crushed garlic, sautéing until it starts to brown and release its rich aroma. After that, incorporate the sliced onion and julienned ginger, continuing to sauté until the onion becomes translucent and soft.

browning the Pork loin and seasoning with fish sauce

Next, add the pork loin to the pot, stirring it until the outer edges turn light brown, which should take about 2 minutes. To season, pour in 1 tablespoon of fish sauce and stir well to combine.

simmering for tenderness and flavor integration

Then, pour in 6 cups of water and cover the pot, allowing it to come to a boil. Once boiling, reduce the heat to a gentle simmer. Continue simmering for 30 minutes, allowing the pork to become tender while the flavors meld together.

Adding Internal Organs

Adjust the heat to medium and introduce the sliced pork liver and spleen, stirring to mix thoroughly. Cover the pot and let it boil for only 5 minutes. Overcooking pork spleen can lead to a tough and chewy texture, similar to overcooked liver. Instead of being tender, they may become rubbery.

Incorporating Coagulated Blood

Next, reduce the heat to the lowest setting and gently stir in the coagulated pork blood. Cook for 10 minutes, allowing the blood to mix with the broth, adding a rich dark color without becoming overly thick. The goal is to achieve a deep hue while maintaining a lighter consistency, avoiding a texture similar to dinuguan!

adding misua noodles and final seasoning

After that, add the misua noodles, stirring gently and cooking for just 1 minute. Sprinkle in the Maggi Magic Sarap for an extra flavor boost, and season with fish sauce and ground black pepper to taste. Finally, add the hot pepper leaves, cover the pot, and turn off the heat. Let it rest for 2 minutes to allow the flavors to meld together.

Transfer the Batchoy Tagalog to a serving bowl. You can serve it hot alongside steamed rice. Savor the rich flavors and comforting warmth of this cherished Filipino recipe, as if you were experiencing the islands of Luzon in the Philippines!

Batchoy Tagalog Ingredients

For a complete list of ingredients, make sure not to alter the remaining items to ensure you have the perfect Batchoy for your lunch or dinner today.

1 lb. pork loin – Pork loin is chosen for Batchoy Tagalog because it is tender and has a good balance of meat and fat, providing rich flavor without being overly greasy. Other cuts might be tougher or too fatty, which could alter the dish’s taste and mouthfeel.
½ lb. pork spleen (pali ng baboy) – If you omit the spleen, the soup will have a simpler flavor profile and lack complexity. You can replace pork spleen with pork pancreas, commonly known as “sweetbreads” in cooking. The name can be confusing since they are neither sweet nor bread. It likely derives from the old English word “bred,” meaning flesh, which refers to the organ meat of young animals.
½ lb. pork liver (atay ng baboy) – Pork liver is rich in vitamins and adds a distinct taste to Batchoy Tagalog recipe. Make sure that the internal organs are sliced thinly.
½ lb. pork blood (coagulated) – Batchoy Tagalog is referred to as such due to the use of pork blood, which distinguishes it from traditional batchoy.
2 ounces misua – Misua are thin wheat noodles that soak up the broth nicely. Without misua, the dish would miss the hearty quality that makes it both filling and unique.
3 ounces hot pepper leaves – For every heart stew, such as tinolang manok, hot pepper leaves (dahon ng sili) is present. Hot pepper leaves add a slight freshness to our recipe.
1 onion, sliced into thin pieces – Sliced onions provide sweetness and depth to the soup.
5 cloves garlic, crushed and peeled – Without garlic, the dish would taste bland and less inviting. There’s always something enticing with garlic in warm soup.
3 thumbs ginger, julienned – Julienned ginger brings warmth and a spicy note to our recipe, and it also helps reduce the strong taste of the internal organs.
4 grams Maggi Magic Sarap – Maggi Magic Sarap is a seasoning mix that enhances the flavor of every meal. It’s truly a magic!
6 cups water – Water is the base for the broth in our recipe. Depending on the amount of water you use, your soup can be thick and concentrated or just the right consistency, based on your preference.
3 tablespoons cooking oil – Cooking oil is used to sauté the garlic, onions, ginger, organs, and the meat.
Fish sauce and ground black pepper to taste – Fish sauce adds saltiness and umami flavor to Batchoy Tagalog, while ground black pepper rounds out the flavors in our soup recipe.

Pork Spleen And Liver in Batchoy Tagalog

Pork spleen and liver are rich in protein, iron, and vitamins A and B, which are important for energy and overall health. However, these organ meats are high in cholesterol, so they should be consumed in moderation. People with specific health issues, such as heart problems, may need to limit their intake.

How To Serve Batchoy Tagalog?

Batchoy Tagalog is a Filipino soup dish that is best enjoyed hot. The thin misua noodles can be reheated without significantly changing their texture. Serve the soup with jasmine rice, and consider adding fresh green onions on top for added flavor. Some Filipinos prefer it with toasted garlic, chili flakes, and a squeeze of calamansi, while others enjoy it with fish sauce and chili. No matter your preference, this Batchoy Tagalog recipe is sure to please your taste buds. Enjoy the comforting flavors that make this dish a favorite among many!

Shelf Life of Batchoy Tagalog

The shelf life of Batchoy Tagalog is about 3-4 days in the refrigerator. For longer storage, you can freeze it for up to 2 months. When reheating, be sure to heat it thoroughly to ensure safety. Always check for signs of spoilage before consuming leftovers.

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Batchoy Tagalog