Ingredients with Measurements:
- 1 lb. pork belly, sliced into small pieces
- 1 lb. pork shoulder, sliced into small pieces
- 1 lb. beef shank, sliced into small pieces
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 tbsp. oil
- 8 cups water
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 lb. miki noodles
- 1 cup chicharon, crushed
- 1 cup green onions, chopped
- 1 cup fried garlic
Special equipment needed:
- Large pot
- Strainer
- Ladle
Step-by-step instructions:
1. In a large pot, heat oil over medium heat. Add onions and garlic and sauté until fragrant.
2. Add pork belly, pork shoulder, and beef shank. Sauté until browned.
3. Add water, fish sauce, soy sauce, salt, and black pepper. Bring to a boil.
4. Reduce heat to low and let simmer for 2-3 hours or until the meat is tender.
5. Remove the meat from the pot and set aside. Strain the broth and return it to the pot.
6. Add the miki noodles to the broth and cook until tender.
7. Divide the noodles among serving bowls. Top with the meat, crushed chicharon, green onions, and fried garlic.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories per serving: 600
- Fat: 30g
- Carbohydrates: 45g
- Protein: 40g
Substitutions for ingredients:
- Pork belly can be substituted with pork jowl or bacon.
- Pork shoulder can be substituted with pork loin or pork butt.
- Beef shank can be substituted with beef brisket or beef chuck.
Variations:
- Add vegetables such as bok choy or cabbage.
- Use chicken instead of pork and beef.
- Add shrimp or crab meat.
Tips and tricks:
- Skim off any impurities that rise to the surface while simmering.
- Use a strainer to remove any excess fat from the broth.
- Crush the chicharon into small pieces for easy eating.
Storage instructions:
- Store leftover batchoy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat batchoy in a pot over low heat until heated through.
Presentation ideas:
- Serve batchoy in individual bowls.
- Garnish with chopped green onions and fried garlic.
Garnishes:
- Crushed chicharon
- Chopped green onions
- Fried garlic
Pairings:
- Serve with pandesal or garlic bread.
Suggested side dishes:
- Lumpia
- Fried rice
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is not flavorful enough, add more fish sauce or soy sauce.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
Food history:
- Batchoy is a popular noodle soup in the Philippines, particularly in the Western Visayas region.
Flavor profiles:
- Savory
- Salty
- Umami
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
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Region: Philippine
Taste: Savory, Umami, Rich, Hearty, Comforting