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

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 3
Author: Vanjo Merano


  • 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


  • 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!


Serving: 3g