Philippines Batchoy
Batchoy is a hearty soup that uses multiple parts of the pig—the meat, intestines, and liver—and combines them with egg noodles, known as miki. A key to this soup is the use of shrimp paste. Traditional recipes call for guinamus, which is sold in small blocks, mixed with water, and boiled to bring out the shrimp flavor. Most modern recipes, however, call for ready-made shrimp paste.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 7 cups (1.7 L) water
- 1 lb (454 g) miki (egg noodles), boiled for 1 minute and drained
- 1½ tsp (7.5 ml) salt
- 2 tsp (10 ml) sugar
- ½ tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) shrimp paste
- 1 lb (453 g) pork
- 1 lb (453 g) pig intestines, cleaned, boiled, and sliced
- ¼ lb (113 g) pig liver, sliced into strips
- 1 cup (150 g) pork cracklings (chicharon), crushed
- 3 Tbsp (45 ml) spring onion, chopped
- ¼ cup (40 g) toasted garlic
Directions
- Bring water to a boil in a large pot.
- Add salt, sugar, ground black pepper, onion powder, and shrimp paste to boiling water and cook for 1 minute.
- Add pork to pot and cook at a low boil until tender, around 30–45 minutes.
- Add intestines and liver and cook for 6–10 minutes.
- Remove pork meat, liver, and intestines from broth. Set aside in a separate bowl.
- Slice pork meat into strips and arrange cooked miki (egg noodles) in a large serving bowl.
- Place strips of pork, liver, and intestines on top of noodles.
- Pour broth into bowl and then garnish it with sprinkles of pork cracklings, spring onions, and toasted garlic.
- Serve hot.
Copyright © 1993—2024 World Trade Press. All rights reserved.