Ingredients with Measurements:
- 1 lb. pork belly, sliced into thin pieces
- 1 lb. pork shoulder, sliced into thin pieces
- 1 lb. beef shank, sliced into thin pieces
- 1 lb. miki noodles
- 1/2 lb. tofu, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon cooking oil
- 8 cups water
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
- 2 hard-boiled eggs, sliced
- 1/4 cup green onions, chopped
- 1/4 cup fried garlic
Special Equipment Needed:
- Large pot
- Strainer
Step-by-Step Instructions:
1. Heat the cooking oil in a large pot over medium heat. Add the onions and garlic and sauté until fragrant.
2. Add the pork belly, pork shoulder, and beef shank. Cook until browned on all sides.
3. Add the water, fish sauce, soy sauce, oyster sauce, brown sugar, and ground black pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Remove the meat from the pot and set aside. Strain the broth and return it to the pot.
5. Add the miki noodles and tofu to the pot. Cook for 5-7 minutes or until the noodles are tender.
6. Add the sliced meat back into the pot and cook for an additional 5 minutes.
7. Serve hot with sliced hard-boiled eggs, chopped green onions, and fried garlic on top.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 520
Fat: 27g
Carbohydrates: 34g
Protein: 35g
Sodium: 840mg
Substitutions for ingredients:
- Chicken can be used instead of pork and beef.
- Chicken broth can be used instead of water for a richer flavor.
- Tofu can be omitted or replaced with sliced boiled eggs.
Variations:
- Add vegetables such as bok choy, cabbage, or carrots.
- Use different types of noodles such as egg noodles or rice noodles.
- Add chili flakes or hot sauce for a spicier version.
Tips and Tricks:
- To make the broth richer, simmer the meat bones with the meat for a few hours before adding the other ingredients.
- Blanch the miki noodles in boiling water for a few seconds before adding them to the pot to prevent them from sticking together.
- Use a strainer to remove any impurities from the broth for a clearer soup.
Storage Instructions:
Leftovers can be stored 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 with the toppings arranged neatly on top.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Lime wedges
Pairings:
- Steamed rice
- Crusty bread
Suggested Side Dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
Troubleshooting Advice:
- If the broth is too salty, add more water to dilute it.
- If the noodles are too soft, reduce the cooking time.
Food Safety Advice:
- Make sure to cook the meat thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator promptly.
Food History:
Batchoy is a popular noodle soup in the Philippines, particularly in the Western Visayas region. It is believed to have originated in the city of Iloilo in the 1930s.
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
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine
Taste: Savory, Umami, Rich, Hearty, Comforting