4.4 from 33 votes
Batchoy Tagalog
Batchoy Tagalog makes a great main dish with steamed rice for lunch or dinner. It's a hearty, flavorful comfort food that's sure to take the chill off cold, rainy days.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 179 kcal
Course:
Main Course , Soup
Cuisine:
Filipino
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 2 thumb-sized ginger, peeled and minced
- ½ pound pork tenderloin, cut into strips
- ¼ pound pork heart, about 1 piece, cut into thin strips
- 2 tablespoons fish sauce
- 6 cups water
- ¼ pound pork liver, cut into thin strips
- ¼ pound coagulated blood, drained and cut into cubes
- salt and pepper to taste
- 2 ounces miswa
- 1 bunch fresh chili leaves, stems trimmed
Instructions
- In a large pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
- Add pork and heart. Cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook for about 2 to 3 minutes.
- Add water and bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is tender.
- Increase heat to high and bring the broth to a rolling boil.
- Add pork liver and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for another 2 to 3 minutes.
- Add coagulated blood and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for about 8 to 10 minutes.
- Season with salt and pepper to taste.
- Add miswa and continue to cook for 1 to 2 minutes.
- Add chili leaves, pressing down into the broth. Turn off the heat and cover to allow residual steam to cook leaves. Serve hot.
Cup of Yum
Notes
- The recipe calls for coagulated blood. Cut it into pieces and bring the broth to a rolling boil before adding. Do not stir for a few minutes to allow it to set.
- Another alternative method is to cook the blood separately before adding it to the soup. In a sauce pot, combine pork blood and enough water to cover. Bring to a boil for about 2 to 3 minutes or until firm. Drain well and cut into cubes. Add to the soup during the last 10 minutes of cook time.
Nutrition Information
Calories
179kcal
(9%)
Carbohydrates
14g
(5%)
Protein
18g
(36%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
133mg
(44%)
Sodium
583mg
(24%)
Potassium
640mg
(18%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
12601IU
(252%)
Vitamin C
23mg
(26%)
Calcium
74mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 179
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 133mg | 44% |
| Sodium | 583mg | 24% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 12601IU | 252% |
| Vitamin C | 23mg | 26% |
| Calcium | 74mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.