Ingredients with Measurements:
- 1 lb. pork belly, sliced
- 1 lb. pork shoulder, sliced
- 1 lb. pork liver, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 tbsp. fish sauce
- 10 cups water
- 1 lb. miki noodles
- 1 cup green onions, chopped
- 1 cup chicharon, crushed
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, sauté onion, garlic, and ginger until fragrant.
2. Add pork belly, pork shoulder, and pork liver. Cook until browned.
3. Pour in water and bring to a boil. Skim off any impurities that rise to the surface.
4. Add fish sauce and let it simmer for 1 hour or until the meat is tender.
5. Remove the meat from the pot and set aside.
6. Strain the broth and return it to the pot.
7. Add the miki noodles and let it cook for 5 minutes or until tender.
8. Add the cooked meat back to the pot and season with salt and pepper to taste.
9. Serve hot and top with green onions and crushed chicharon.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 560
Fat: 34g
Carbohydrates: 30g
Protein: 34g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Pork liver can be substituted with chicken liver.
- Miki noodles can be substituted with egg noodles or spaghetti.
Variations:
- Add hard-boiled eggs for a twist.
- Use beef broth instead of water for a richer flavor.
Tips and tricks:
- Skim off any impurities that rise to the surface to ensure a clear broth.
- Crush the chicharon just before serving to maintain its crispiness.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls and top with green onions and crushed chicharon.
Garnishes:
- Green onions and crushed chicharon.
Pairings:
- Serve with pandesal or garlic bread.
Suggested side dishes:
- Lumpia Shanghai or vegetable spring rolls.
Troubleshooting advice:
- If the broth is too salty, dilute with water.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid foodborne illnesses.
Food history:
- Batchoy is a popular noodle soup dish in the Philippines, particularly in the Western Visayas region.
Flavor profiles:
- Savory, salty, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Philippine