Ingredients with Measurements:
- 1 lb. pork belly, sliced into bite-sized pieces
- 1 lb. pork bones
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons cooking oil
- 8 cups water
- 1/2 lb. miki noodles
- 1/2 lb. pork liver, sliced into bite-sized pieces
- 1/2 cup green onions, chopped
- 1/4 cup fried garlic
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- Salt and pepper to taste
For the Lechon Kawali:
- 1 lb. pork belly, sliced into bite-sized pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups cooking oil
Special equipment needed:
- Large pot
- Strainer
- Deep-fryer or frying pan
Step-by-step instructions:
1. In a large pot, sauté onions and garlic in cooking oil until fragrant.
2. Add pork bones and water. Bring to a boil and simmer for 1 hour.
3. Remove pork bones and add pork liver. Simmer for 10 minutes.
4. Add soy sauce, fish sauce, salt, and pepper. Simmer for another 10 minutes.
5. Add miki noodles and cook for 5 minutes.
6. Add green onions and fried garlic. Turn off heat.
7. For the Lechon Kawali, season pork belly with salt and pepper. Deep-fry or pan-fry until crispy and golden brown.
8. Serve Batchoy with Lechon Kawali hot with the crispy pork belly on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 550
- Fat: 35g
- Carbohydrates: 20g
- Protein: 40g
Substitutions for ingredients:
- Chicken liver can be used instead of pork liver.
- Miki noodles can be substituted with egg noodles or spaghetti.
Variations:
- Add boiled eggs or sliced pork to the Batchoy.
- Use chicken instead of pork for the Lechon Kawali.
Tips and tricks:
- To make the Lechon Kawali extra crispy, pat the pork belly dry before frying.
- Add more water if the soup becomes too thick.
- Use a strainer to remove impurities from the soup.
Storage instructions:
- Store leftover Batchoy and Lechon Kawali separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot or microwave until hot.
Presentation ideas:
- Serve in individual bowls with the Lechon Kawali on top.
Garnishes:
- Chopped green onions and fried garlic.
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Lumpia (Filipino spring rolls) or fried rice.
Troubleshooting advice:
- If the soup becomes too salty, add more water and adjust seasoning.
Food safety advice:
- Make sure the pork is cooked through before serving.
Food history:
- Batchoy is a popular noodle soup in the Philippines, particularly in the Western Visayas region.
- Lechon Kawali is a Filipino dish of crispy deep-fried pork belly.
Flavor profiles:
- Batchoy is savory and slightly sweet with a rich pork broth and chewy noodles.
- Lechon Kawali is crispy and salty with a juicy and flavorful pork belly.
Serving suggestions:
- Serve hot as a main dish.
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Region: Philippine