Batchoy

Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with pork innards, crushed pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.

Batchoy

Ingredients

• 1 tbsp oil
• 1 clove garlic, minced
• 1 medium onion thinly sliced
• ½" gingerroot cut into strips
• ½ cup diced cooked pork meat
• ½ cup diced pork liver
• ¼ cup diced pork kidney
• 4 cups stock used for boiling meats
• 1 tbsp patis (fish sauce)
• 1 tsp salt
• ⅛ tsp pepper
• 2 oz misua or vermicelli or fine rice noodles (about 1 cup)
• 2 green onions, minced

Directions

1. In a medium saucepan, heat oil, sauté garlic, ginger and onions for two minutes.
2. Add pork, liver and kidney.
3. Stir-fry for 5 minutes.
4. Add meat stock and bring to boil, season with patis, salt, and pepper.
5. Lower heat, cover and simmer for 10 minutes.
6. Add misua, cook 1 minute, and remove from heat.
7. Garnish with green onions serve hot.