Ingredients with Measurements:
- 1 lb pork belly, sliced thinly
- 1 lb pork shoulder, sliced thinly
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 8 cups water
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 lb sotanghon noodles
- 1/2 cup green onions, sliced
- 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 vegetable oil over medium heat. Add the onions and garlic and sauté until fragrant.
2. Add the pork belly and pork shoulder to the pot and cook until browned.
3. Pour in the water and add the fish sauce, soy sauce, black pepper, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour.
4. After 1 hour, remove the pork from the pot and set aside to cool. Strain the broth and discard any solids.
5. Once the pork is cool, slice it into small pieces.
6. Cook the sotanghon noodles according to the package instructions.
7. To serve, place a portion of the cooked noodles in a bowl. Add the sliced pork and pour the hot broth over the top.
8. Garnish with sliced green onions, fried garlic, and boiled eggs.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Pork belly and pork shoulder can be substituted with chicken or beef.
- Sotanghon noodles can be substituted with egg noodles or rice noodles.
Variations:
- Add vegetables such as bok choy or cabbage to the broth.
- Use different types of meat or seafood.
- Add chili flakes for a spicy kick.
Tips and tricks:
- To make the broth richer, add a piece of beef bone or chicken bone.
- For a more authentic flavor, use annatto oil instead of vegetable oil.
- To prevent the noodles from sticking together, rinse them with cold water after cooking.
Storage instructions:
Store the broth and pork separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and pork in a pot over medium heat until heated through.
Presentation ideas:
Serve the batchoy in individual bowls and garnish with sliced green onions, fried garlic, and boiled eggs.
Garnishes:
Sliced green onions, fried garlic, and boiled eggs.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice, or a side salad.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is too bland, add more fish sauce or soy sauce.
- If the pork is tough, simmer it for a longer period of time.
Food safety advice:
Make sure to cook the pork thoroughly to avoid any risk of foodborne illness.
Food history:
Batchoy is a popular noodle soup from the Philippines that originated in the city of Iloilo. It is traditionally made with pork, beef, or chicken, and is flavored with fish sauce and soy sauce.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a comforting meal on a cold day.
Related Categories
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Region: Philippine
Taste: Savory, Umami, Rich, Hearty, Nourishing