Batchoy
A hearty noodle soup dish featuring different parts of pork in a flavorful broth with ginger as the starring flavor.
Ingredients
- 1 tablespoon canola oil
- 1 onion thinly sliced
- 4 cloves garlic minced
- 2 thumb-sized ginger minced
- ½ pound pork tenderloin cut into strips
- ¼ pound pork heart thinly sliced (about 1 piece)
- 2 tablespoons fish sauce
- 6 cups water
- ¼ pound pork liver thinly sliced
- ¼ pound coagulated blood drained and cubed
- 1 pinch salt add to taste
- 1 pinch pepper add to taste
- 2 ounces miswa noodles
- 1 bunch fresh chili leaves with stems trimmed
Instructions
- In a large pot over medium heat, heat the canola oil. Add the onions, garlic, and ginger, and cook until they soften.
- Add the pork tenderloin and heart. Cook, stirring occasionally, until they are lightly browned.
- Pour in the fish sauce and cook for about 2 to 3 minutes.
- Add the water and bring it to a boil, skimming off any scum that floats on top.
- Reduce the heat, cover the pot, and let it cook for about 15 to 20 minutes, or until the meat is tender.
- Increase the heat to high and bring the broth to a rolling boil.
- Add the pork liver and cook without stirring for about 2 to 3 minutes. Then stir and continue cooking for another 2 to 3 minutes.
- Add the coagulated blood and cook without stirring for about 2 to 3 minutes. Stir again and continue cooking for about 8 to 10 minutes.
- Season the soup with salt and pepper according to your taste.
- Add the miswa noodles and continue cooking for 1 to 2 minutes.
- Finally, add the chili leaves, gently pressing them down into the broth. Turn off the heat, cover the pot, and allow the residual steam to cook the leaves.