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Batchoy Recipe

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 6
Author: Vanjo Merano

Ingredients

  • 1 lb miki noodles boiled for 1 minute and drained
  • 1 lb pork
  • 1 lb pig's intentesines; cleaned boiled, and sliced
  • 1/4 lb pig liver sliced into strips
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons sugar
  • 1 teaspoon shimp paste bagoong or guinamus * optional
  • 1 teaspoon onion powder
  • 1 cup pork cracklings chicharon, crushed
  • 3 tablespoons spring onion chopped
  • 1/4 cup toasted garlic
  • 7 cups water

Instructions

  • Boil water in a cooking pot.
  • Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
  • Add the pork and cook until tender (about 30 to 45 minutes)
  • Put-in the intestines and liver, and then cook for 6 to 10 minutes.
  • Remove the pork, liver, and intestine from the broth (caldo). Set aside.
  • Slice the pork into strips.
  • Arranged the cooked miki noodles in a single serving bowl.
  • Place the strips of pork, liver, and intestine on top of the miki noodles.
  • Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
  • Serve hot. Share and enjoy!

Nutrition

Serving: 6g