Batchoy Tagalog is a hearty soup made with pork, offal, and miswa in a ginger-flavored broth. It’s ready in under an hour and is the perfect comfort food for cold, rainy days!
It’s been a rainy week in our neck of the woods, so our meals at home have been mostly soups and stews. But while G enjoyed bowls of turkey chili and split pea soup, I, on the hand, had bowlfuls of bulalo and this batchoy Tagalog to keep me warm.
Ingredient notes
Batchoy Tagalog is a popular soup in Northern Luzon made of pork and organ meats such as liver and heart. The use of ginger and chili leaves brings a similar taste to tinolang manok, but the addition of pork blood and miswa noodles gives the dish a distinct flavor.
- Pork– I like to use lean pork tenderloin or lomo, but you can also use pork belly (liempo) or shoulder (kasim) for a fattier cut.
- Pork heart– you can also use the pancreas or lapay
- Fresh chili leaves– if unavailable, you can substitute spinach or chopped kinchay (Chinese celery)
Batchoy Tagalog Cooking Steps
- Brown– saute the onions, garlic, and ginger until softened and aromatic. Add the pork tenderloin and heart and cook until lightly browned. Season with fish sauce and continue to cook for 1 to 2 minutes.
- Cook– add water and simmer until meat is tender. Increase the heat to high and bring the broth to a boil. Add the liver and give it a few minutes to cook before stirring, so it will not cloud the soup. Add the pork blood and cook for a few minutes before stirring to allow it to set.
- Add miswa and cook for 1 to 2 minutes or softened.
- Add spinach leaves and push them down into the broth. Turn off the heat and cover to allow the residual heat to cook the spinach.
Cooking Tips
- 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.
Serving suggestions
Serve this pork soup as a main dish with steamed rice for lunch or dinner. It’s a hearty, flavorful dish that’s sure to take the chill off cold, rainy days.
Storage and reheating instructions
- Fridge– Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a saucepan over medium heat to 165 F. Add water or broth as needed to loosen the consistency.
- Freezer– Noodles tend to absorb a lot of liquid and turn mushy when frozen and reheated. If planning to freeze the soup for longer storage, skip the miswa and add it when reheating.
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: 20minutes mins
- Cook Time: 40minutes mins
- Total Time: 1hour hr
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.
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, Carbohydrates: 14g, Protein: 18g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 133mg, Sodium: 583mg, Potassium: 640mg, Fiber: 2g, Sugar: 1g, Vitamin A: 12601IU, Vitamin C: 23mg, Calcium: 74mg, Iron: 7mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
