Batchoy Tagalog

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5 from 1 vote

Filipino noodle soup composed of pork tenderloin and innards.

Prep Time10

Cook Time45

Course: Main Course

Cuisine: Filipino

Keyword: batchoy, batchoy tagalog, noodle soup

Servings: people

Calories: 1986kcal

Author: Vanjo Merano

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

Instructions

Heat 3 tablespoons cooking oil in a cooking pot. Add 5 cloves garlic and sauté until it starts to brown. Next, add 1 onion (sliced) and 3 thumbs ginger (julienned), continuing to sauté until the onion softens.
1 onion, 5 cloves garlic, 3 tablespoons cooking oil, 3 thumbs ginger
Add 1 lb. pork loin, stirring until the outer part turns light brown, which should take around 2 minutes. Pour in 1 tablespoon of fish sauce and stir well.
1 lb. pork loin, fish sauce and ground black pepper to taste
Then, pour in 6 cups water and cover the pot. Allow it to boil, then adjust the heat to a simmer. Continue simmering for 30 minutes or until the pork tenderizes completely.
6 cups water
Next, adjust the heat setting to medium and add ½ lb. pork liver and ½ lb. pork spleen. Stir well, cover the pot, and boil for 5 minutes.
½ lb. pork liver, ½ lb. pork spleen
Reduce the heat to the lowest setting and gently add ½ lb. pork blood, stirring gently. Continue cooking for 10 minutes.
½ lb. pork blood
Now, add 2 ounces misua, stirring and cooking for 1 minute until they soften. Sprinkle in 4 grams Maggi Magic Sarap and season with fish sauce and ground black pepper to taste.
2 ounces misua, 4 grams Maggi Magic Sarap, fish sauce and ground black pepper to taste
Finally, add 3 ounces hot pepper leaves. Cover the pot, then turn off the heat and let it rest for 2 minutes.
3 ounces hot pepper leaves
Transfer to a serving bowl and serve hot with rice. Share and enjoy!

Notes

Tips for Adding Pork Blood

When preparing Batchoy Tagalog, it's essential to avoid certain common mistakes to achieve the best results. One important tip is to add the coagulated pork blood at the right moment; adding it too soon can result in an overly thick broth. Instead, stir it in gently at the lowest heat setting. Adding the coagulated pork blood too early can cause the broth to thicken because the blood breaks down and releases proteins that coagulate with heat. This may create a dense consistency similar to "dinuguan" instead of the desired lighter soup. By waiting to add the blood, you allow it to mix well with the broth without making it too thick.

Nutrition