Batchoy Tagalog Recipe


  • 1/2 Kilo Pork Loin, sliced in small cubes
  • 1/2 Kilo Pork Liver and innards (spleen, heart), cut into small cubes
  • 5 cloves garlic, minced
  • 1 medium sized onion, minced
  • 1 small ginger, chopped thinly.
  • 3 stalks Chinese Celery, chopped
  • Fish sauce to taste

Batchoy Tagalog Recipe

  1. For my recipe, I added 1/4 cup Jelly ear mushroom sliced into thin strips
  2. In a pan, heat oil. Brown ginger, garlic and onions. Add pork slices and innards. Season with fish sauce to taste. Simmer until tender.
  3. Add about 5 cups of water and bring to a boil. Add the celery and mushroom and simmer for 2 minutes.
  4. Serve while hot.

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