Ingredients with Measurements:
- 1 lb. pork belly, sliced into small pieces
- 1 lb. pork liver, sliced into small pieces
- 1 lb. pork heart, sliced into small pieces
- 1 lb. pork intestines, cleaned and sliced into small pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 8 cups water
- 2 tablespoons cooking oil
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
- 1/2 lb. miki noodles
- 1/2 cup green onions, chopped
- 1/2 cup fried garlic
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat the cooking oil over medium heat. Add the pork belly, liver, heart, and intestines. Cook until browned.
2. Add the onion, garlic, and ginger. Cook until fragrant.
3. Add the fish sauce and water. Bring to a boil.
4. Reduce heat to low and simmer for 1 hour.
5. Remove the pork belly, liver, heart, and intestines from the pot and strain the broth.
6. Return the broth to the pot and bring to a boil.
7. Add the soy sauce, vinegar, brown sugar, salt, and pepper. Stir well.
8. Add the miki noodles and cook for 5 minutes.
9. Add the pork belly, liver, heart, and intestines back to the pot. Stir well.
10. Serve hot with green onions and fried garlic as toppings.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Medium heat for cooking the pork
- Low heat for simmering the broth
Serving size:
- 6 servings
Nutritional information:
- Calories: 650
- Fat: 45g
- Carbohydrates: 20g
- Protein: 40g
Substitutions for ingredients:
- Chicken or beef can be used instead of pork
- Chicken liver or beef liver can be used instead of pork liver
- Beef heart or chicken gizzard can be used instead of pork heart
- Rice noodles or egg noodles can be used instead of miki noodles
Variations:
- Add vegetables such as cabbage, carrots, and beansprouts
- Use chicken or beef broth instead of water
- Add hard-boiled eggs as a topping
Tips and tricks:
- Clean the pork intestines thoroughly before cooking
- Skim off any impurities that rise to the surface while simmering the broth
- Adjust the amount of soy sauce and vinegar to taste
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over low heat until heated through
Presentation ideas:
- Serve in individual bowls with the toppings arranged on top
Garnishes:
- Green onions
- Fried garlic
Pairings:
- Pandesal or other bread for dipping
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodle dish)
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it
- If the broth is too bland, add more soy sauce and vinegar to taste
Food safety advice:
- Make sure to clean the pork intestines thoroughly before cooking
- Cook the pork and broth to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Batchoy is a popular noodle soup in the Philippines, particularly in the Western Visayas region
Flavor profiles:
- Savory, salty, and slightly sour
Serving suggestions:
- Serve hot as a main dish
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Region: Philippine