batchoy

​My mom taught me a different kind of Batchoy. I said different because there are other Batchoy recipes out there. Like for example, the one with noodles on it called La Paz Batchoy. Well, that's a soup. There's also Batchoy Tagalog that is similar to my version but with added miswa or misua. It's a soup as well. If you look it up. you will see so many variations.
This version is not a soup. It's a main dish that is best paired with hot steamed rice. 
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​I have some followers who have asked for my version. I don't know which part of the Philippines they are but I am from Bataan and this is what I grew up eating. I have a previous blog about Batsoy but it is time to upgrade the photos so I created a new blog about it. 
Well, this Batsoy recipe is made from pork stir fried in garlic, onion and ginger. Simmered in water and pork cube until tender. Pork blood is added as it is the main ingredient of this recipe. Other organs like liver can also be added but I am not a fan of it so I omitted it. 

batchoy recipe

Ingredients:

• 2 lbs pork butt, belly or shoulder, strips
• 1/2 cup pork liver (optional)
• 1-2 thumb size ginger, strips
• 1 small onion, chopped
• 4-5 cloves garlic, minced
• 1 stalk celery, sliced
• 10 oz or 1 1/4 cups pork blood
• 2 cups water
• 1 pork cube
• 1-2 tbsp fish sauce
• cooking oil
• salt to taste

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Procedure:

• Heat a small amount of cooking oil in a pan or wok. 
• Saute ginger. Set aside in the pan then add garlic. Cook until fragrant then continue sauteing with the ginger root.
• Add onion and cook until soft.
• Add the pork. Cook for about 10 minutes or until the pork becomes tender. 
• Add the fish sauce or salt to taste. Stir and cook for 2 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 an additional 5 minutes.
• Remove from heat and transfer to a serving bowl.
• Serve with hot steamed white rice.
• Enjoy!

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