Ingredients with Measurements:
- 1 lb. pork belly, sliced
- 1 lb. pork liver, sliced
- 1 lb. miki noodles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp. cooking oil
- 8 cups pork broth
- 1/2 cup soy sauce
- 1 tsp. ground black pepper
- 1/2 cup green onions, chopped
- 1/2 cup fried garlic
- 4 boiled eggs, sliced
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat the cooking oil over medium heat. Add the onions and garlic and sauté until fragrant.
2. Add the pork belly and liver and cook until browned.
3. Pour in the pork broth and soy sauce. Bring to a boil and then lower the heat to a simmer. Cover and cook for 30 minutes.
4. Remove the pork belly and liver from the pot and set aside.
5. Add the miki noodles to the pot and cook for 5-7 minutes or until tender.
6. Add the pork belly and liver back to the pot. Season with ground black pepper.
7. Ladle the batchoy into bowls. Top with green onions, fried garlic, and boiled egg slices.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Pork liver can be substituted with chicken liver or tofu.
- Miki noodles can be substituted with egg noodles or spaghetti.
Variations:
- Add vegetables such as cabbage, carrots, or bok choy.
- Use shrimp or fish instead of pork.
Tips and tricks:
- To make the broth richer, add pork bones or chicken bones.
- To make the broth clearer, skim off the foam while cooking.
- To make the fried garlic, heat oil in a pan and fry minced garlic until golden brown.
Storage instructions:
- Store leftover batchoy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the batchoy in a pot over medium heat until heated through.
Presentation ideas:
- Serve the batchoy in a large bowl and garnish with green onions, fried garlic, and boiled egg slices.
Garnishes:
- Green onions
- Fried garlic
- Boiled egg slices
Pairings:
- Puto (steamed rice cake)
- Pandesal (Filipino bread)
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Tokwa't Baboy (tofu and pork dish)
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the noodles are too soft, cook them for a shorter time.
Food safety advice:
- Make sure to cook the pork and liver thoroughly to avoid foodborne illnesses.
- Store leftovers properly in the refrigerator to avoid spoilage.
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.
Related Categories
Cooking Method: N/A
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Dietary: N/A
Ingredient: N/A
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Region: Philippine
Taste: Savory, Umami, Rich, Meaty, Comforting