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            Batsoy 

Batsoy  -is almost similar to Dinuguan (Pork blood stew) but Batsoy has no vinegar, 
more water added and has celery slices that gives additional flavor to it. 

INGREDIENTS:

• 2 lbs pork belly cut into strips
• 1/2 cup pork liver (optional)
• 1 thumb size ginger, strips
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 stalk celery, sliced
• 10 oz pork blood
• 3 1/2 cups water
• 1 pork cube
• 2 tbsp fish sauce
• cooking oil
• salt to taste

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HOW TO COOK BATSOY:

• Heat cooking oil in a pan or wok. Saute ginger, garlic & onion. 
• Add the pork. Simmer for 15 minutes or until the pork becomes tender.
  
• Add the fish sauce and cook for 3 minutes.
• Add the water and pork cube. Bring to a boil.
• Add the pork blood. Stir occasionally while simmering.
• Add the sliced celery and simmer for 5 minutes.
• Remove from heat and transfer to a serving bowl.
• Serve with hot steamed white rice. Enjoy!

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Dinuguan

Escabeche

Kare-Kare

Buko Pandan Salad

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