Batchoy

• Meat

  • 1/4 lb Pig liver
  • 1 lb Pork
  • 1 cup Pork cracklings

• Produce

  • 1/4 cup Garlic, toasted
  • 1 tsp Onion powder
  • 3 tbsp Spring onion

• Condiments

  • 1 tsp Shimp paste

• Pasta & Grains

  • 1 lb Miki noodles

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 1/2 tsp Salt
  • 2 tsp Sugar

• Liquids

  • 7 cups Water

• Other

  • 1 lb Pig's intentesines; cleaned, boiled, and sliced

Found on panlasangpinoy.com

Description

Ingredients

• 1 lb miki noodles, boiled for 1 minute and drained
• 1 lb pork
• 1 lb pigs intentesines; cleaned, boiled, and sliced
• ¼ lb pig liver, sliced into strips
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• 2 teaspoons sugar
• 1 teaspoon shimp paste (bagoong or guinamus) * optional
• 1 teaspoon onion powder
• 1 cup pork cracklings (chicharon), crushed
• 3 tablespoons spring onion, chopped
• ¼ cup toasted garlic
• 7 cups water

Directions

• Boil water in a cooking pot.
• Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
• Add the pork and cook until tender (about 30 to 45 minutes)
• Put-in the intestines and liver, and then cook for 6 to 10 minutes.
• Remove the pork, liver, and intestine from the broth (caldo). Set aside.
• Slice the pork into strips.
• Arranged the cooked miki noodles in a single serving bowl.
• Place the strips of pork, liver, and intestine on top of the miki noodles.
• Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
• Serve hot. Share and enjoy!

Nutrition