Batchoy Tagalog
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
4 people
-
Calories
1986 kcal
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Course
Main Course
-
Cuisine
Filipino
Batchoy Tagalog
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Filipino noodle soup composed of pork tenderloin and innards.
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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.
- 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.
- 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.
- 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.
- Reduce the heat to the lowest setting and gently add ½ lb. pork blood, stirring gently. Continue cooking for 10 minutes.
- 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.
- Finally, add 3 ounces hot pepper leaves. Cover the pot, then turn off the heat and let it rest for 2 minutes.
- Transfer to a serving bowl and serve hot with rice. Share and enjoy!
Notes
- 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 Information
Show Details
Calories
1986kcal
(99%)
Carbohydrates
109g
(36%)
Protein
206g
(412%)
Fat
78g
(120%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
18g
Monounsaturated Fat
36g
Trans Fat
0.2g
Cholesterol
1651mg
(550%)
Sodium
770mg
(32%)
Potassium
4133mg
(118%)
Fiber
10g
(40%)
Sugar
27g
(54%)
Vitamin A
106692IU
(2134%)
Vitamin C
273mg
(303%)
Calcium
351mg
(35%)
Iron
113mg
(628%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1986 kcal
% Daily Value*
| Calories | 1986kcal | 99% |
| Carbohydrates | 109g | 36% |
| Protein | 206g | 412% |
| Fat | 78g | 120% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 36g | 180% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 1651mg | 550% |
| Sodium | 770mg | 32% |
| Potassium | 4133mg | 88% |
| Fiber | 10g | 40% |
| Sugar | 27g | 54% |
| Vitamin A | 106692IU | 2134% |
| Vitamin C | 273mg | 303% |
| Calcium | 351mg | 35% |
| Iron | 113mg | 628% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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