Batchoy Recipe

  • 1 lb pork/ beef
  • 1 chicken breast (bone-in)
  • 1/4 lb pig liver, sliced into strips
  • 1 lb miki noodles, boiled for 1 minute and drained
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 piece finely chopped ginger
  • 1/4 cup toasted garlic
  • 1 tablespoon fish sauce
  • 1 medium onion, chopped
  • 7 cups water
  • 4 hardboiled eggs
  • 1 lb pig’s intestine; cleaned, boiled, and sliced (optional)
  • 4 finely chopped green onions
  • 4 tbsp. toasted garlic
  • 1/2 cup coarsely crushed fried pork rinds or 1 cup pork cracklings (chicharon), crushed
Batchoy Recipe

  1. In a pot, pour water and bring to boil. Add pork, liver and chicken; season with salt and pepper. Cover and cook over high heat for 15 minutes; skim off the fat.
  2. Remove the pork, chicken and the liver (let the meat boil for 1-2 hours if you’re using beef); let it cool. Reserve the broth (caldo). Set aside. By using your hands (or two forks – one to shred the meat and one to hold the bone) shred the pork and chicken meat; discard the bones. Slice the liver thinly. Set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Sauté ginger for 2 minutes. Add onion and garlic; sauté until onion is translucent. Remove from the pan and set aside.
  4. Stir-fry the shredded pork and chicken for about 5 minutes, or until lightly brown.
  5. Add the sautéed garlic, onion and ginger to the reserved broth in the stockpot and bring to boil. Add fish sauce, sugar and salt and pepper to taste.
  6. Cook the noodles. Simmer for about 5 minutes (for fresh noodles) or 10 minutes (for dried noodles), or until noodles are soft.
  7. Arranged the cooked miki noodles in a single serving bowl.
  8. Place the strips of pork, liver, egg and intestine on top of the miki noodles.
  9. Pour the broth in the bowl, and then garnish.

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