Batchoy Tagalog

Batchoy Tagalog is a hearty soup made with pork, offal, and miswa in a ginger-flavored broth. It’s ready in under an hour and is the perfect comfort food for cold, rainy days!

It’s been a rainy week in our neck of the woods, so our meals at home have been mostly soups and stews. But while G enjoyed bowls of turkey chili and split pea soup, I, on the hand, had bowlfuls of bulalo and this batchoy Tagalog to keep me warm.

Ingredient notes

Batchoy Tagalog is a popular soup in Northern Luzon made of pork and organ meats such as liver and heart. The use of ginger and chili leaves brings a similar taste to tinolang manok, but the addition of pork blood and miswa noodles gives the dish a distinct flavor.

  • Pork– I like to use lean pork tenderloin or lomo, but you can also use pork belly (liempo) or shoulder (kasim) for a fattier cut.
  • Pork heart– you can also use the pancreas or lapay
  • Fresh chili leaves– if unavailable, you can substitute spinach or chopped kinchay (Chinese celery)

  1. Brown– saute the onions, garlic, and ginger until softened and aromatic. Add the pork tenderloin and heart and cook until lightly browned. Season with fish sauce and continue to cook for 1 to 2 minutes.
  2. Cook– add water and simmer until meat is tender. Increase the heat to high and bring the broth to a boil. Add the liver and give it a few minutes to cook before stirring, so it will not cloud the soup. Add the pork blood and cook for a few minutes before stirring to allow it to set.
  3. Add miswa and cook for 1 to 2 minutes or softened.
  4. Add spinach leaves and push them down into the broth. Turn off the heat and cover to allow the residual heat to cook the spinach.

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