Batchoy Tagalog Recipe

  • 1/2 k. pork belly
  • 1/4 k. pork liver, minced
  • 2 c. pig’s blood
  • 3 siling haba (chili peppers)
  • 1 thumb-sized piece of ginger, minced
  • 1 large onion, halved and sliced thinly
  • 3 Tbsp patis (fish sauce)
  • salt and pepper to taste
  • green pepper leaves
  • 1 or 2 bunches of Misua

Batchoy Tagalog Recipe

  1. Refrigerate pig’s blood until needed. Boil pork with water for 30 minutes. Let it cool before cutting pork into 1/2" X 2" pieces.
  2. Save the broth, at least 3 to 4 cups.
  3. In a heavy casserole, place pork slices and cook in medium heat until the edges of the pork start to brown. 
  4. Remove from heat. In the same pan saute ginger with the leftover pork oil until fragrant. 
  5. Add the onions and cook until the onions are transparent. 
  6. Add patis and pork slices, season with salt and pepper. Add siling haba and simmer for 2-3 minutes. 
  7. Pour in broth and bring to a boil.Lower heat, cover and simmer until pork is tender.
  8. Strain pig’s blood into a clean bowl. Mashed solid masses to a pulp using your hands. 
  9. Pour into casserole and bring to a boil, stirring constantly for about 5 minutes. 
  10. Add liver and green pepper leaves,cook for another minute or two. Add Misua and simmer for 2 more minutes. 
  11. Do not overcook Misua as it will melt and will become paste.
  12. Remove from heat and serve hot.

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