Batchoy Recipe
A type of Filipino noodle soup composed of sliced pork, pig's innards, and fresh miki noodles.
Servings: 6
Calories: 1240kcal
Ingredients
- 1 lb miki noodles boiled for 1 minute and drained
- 1 lb pork
- 1 lb pig intestine boiled, and sliced
- 1/4 lb pork liver sliced into strips
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons sugar
- 1 teaspoon shrimp 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.7 cups water
- Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 2 teaspoons sugar, 1 teaspoon onion powder, 1 teaspoon shrimp paste
- Add the pork and cook until tender (about 30 to 45 minutes)1 lb pork
- Put-in the intestines and liver, and then cook for 6 to 10 minutes.1 lb pig intestine, 1/4 lb pork liver
- 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.1 lb miki noodles
- Place the strips of pork, liver, and intestine on top of the miki noodles.
- Pour the broth in the bowl, and then garnish with pork cracklings (chicharon), spring onion, and toasted garlic.3 tablespoons spring onion, 1/4 cup toasted garlic, 1 cup pork cracklings
- Serve hot. Share and enjoy!
Nutrition
Serving: 6g | Calories: 1240kcal | Carbohydrates: 58g | Protein: 31g | Fat: 97g | Saturated Fat: 37g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 42g | Trans Fat: 0.05g | Cholesterol: 261mg | Sodium: 787mg | Potassium: 490mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4178IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 7mg