Batsoy/bACHOY

Batsoy  is almost similar to Dinuguan (Pork blood stew) but Batsoy has no vinegar, it has more water and has chopped celery that gives additional flavor to it. Best served with hot steamed rice.

​There are other variations of Batchoy which is a soup as well but with added miswa or noodles. But if you like to eat it with rice, I bet you would love this recipe. Give it a try and let me know. :)
​

INGREDIENTS:

• 2 lbs pork butt or 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

​Note: you can add other organs as well and use cilantro instead of celery if you like.

​Watch How to COOK BATCHOY/BATSOY TAGALOG

HOW TO COOK BATSOY:

• Heat a small amount of cooking oil in a pan or wok. 
• Saute ginger. Remove from pan and set aside. 
• Saute garlic and onion then add the cooked ginger. 
• 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!​

Note: I love sauteing the ginger first, this is how my mom does it. I think it is to make sure that I do not overcook the ginger before adding the meat. 

​Recipes you might also like:

Loading...

CACKLE comment system