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Published: 9/23/24
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This recipe pertains to Batchoy Tagalog, another popular batchoy version that originated from the Northern parts of Luzon. This version is made-up of pork tenderloin and innards such as liver, spleen, and coagulated pork blood. It also makes use of misua noodles and hot pepper leaves.
Batchoy tagalog can be enjoyed anytime of the day. It can go on its own, or it can be paired with rice. Many people love Batchoy Tagalog for its warm, hearty taste that brings a sense of home. I like to have this piping hot with a sauce of fish sauce, calamansi, and crushed chili pepper.
How To Cook Batchoy Tagalog
Sautéing the garlic, onion, and ginger
Begin our recipe by heating cooking oil in a pot over medium heat. Next, add the crushed garlic, sautéing until it starts to brown and release its rich aroma. After that, incorporate the sliced onion and julienned ginger, continuing to sauté until the onion becomes translucent and soft.
browning the Pork loin and seasoning with fish sauce
Next, add the pork loin to the pot, stirring it until the outer edges turn light brown, which should take about 2 minutes. To season, pour in 1 tablespoon of fish sauce and stir well to combine.
simmering for tenderness and flavor integration
Then, pour in 6 cups of water and cover the pot, allowing it to come to a boil. Once boiling, reduce the heat to a gentle simmer. Continue simmering for 30 minutes, allowing the pork to become tender while the flavors meld together.
Adjust the heat to medium and introduce the sliced pork liver and spleen, stirring to mix thoroughly. Cover the pot and let it boil for only 5 minutes. Overcooking pork spleen can lead to a tough and chewy texture, similar to overcooked liver. Instead of being tender, they may become rubbery.
Incorporating Coagulated Blood
Next, reduce the heat to the lowest setting and gently stir in the coagulated pork blood. Cook for 10 minutes, allowing the blood to mix with the broth, adding a rich dark color without becoming overly thick. The goal is to achieve a deep hue while maintaining a lighter consistency, avoiding a texture similar to dinuguan!
adding misua noodles and final seasoning
After that, add the misua noodles, stirring gently and cooking for just 1 minute. Sprinkle in the Maggi Magic Sarap for an extra flavor boost, and season with fish sauce and ground black pepper to taste. Finally, add the hot pepper leaves, cover the pot, and turn off the heat. Let it rest for 2 minutes to allow the flavors to meld together.
Transfer the Batchoy Tagalog to a serving bowl. You can serve it hot alongside steamed rice. Savor the rich flavors and comforting warmth of this cherished Filipino recipe, as if you were experiencing the islands of Luzon in the Philippines!
Batchoy Tagalog Ingredients
For a complete list of ingredients, make sure not to alter the remaining items to ensure you have the perfect Batchoy for your lunch or dinner today.
- 1 lb. pork loin – Pork loin is chosen for Batchoy Tagalog because it is tender and has a good balance of meat and fat, providing rich flavor without being overly greasy. Other cuts might be tougher or too fatty, which could alter the dish’s taste and mouthfeel.
- ½ lb. pork spleen (pali ng baboy) – If you omit the spleen, the soup will have a simpler flavor profile and lack complexity. You can replace pork spleen with pork pancreas, commonly known as “sweetbreads” in cooking. The name can be confusing since they are neither sweet nor bread. It likely derives from the old English word “bred,” meaning flesh, which refers to the organ meat of young animals.
- ½ lb. pork liver (atay ng baboy) – Pork liver is rich in vitamins and adds a distinct taste to Batchoy Tagalog recipe. Make sure that the internal organs are sliced thinly.
- ½ lb. pork blood (coagulated) – Batchoy Tagalog is referred to as such due to the use of pork blood, which distinguishes it from traditional batchoy.
- 2 ounces misua – Misua are thin wheat noodles that soak up the broth nicely. Without misua, the dish would miss the hearty quality that makes it both filling and unique.
- 3 ounces hot pepper leaves – For every heart stew, such as tinolang manok, hot pepper leaves (dahon ng sili) is present. Hot pepper leaves add a slight freshness to our recipe.
- 1 onion, sliced into thin pieces – Sliced onions provide sweetness and depth to the soup.
- 5 cloves garlic, crushed and peeled – Without garlic, the dish would taste bland and less inviting. There’s always something enticing with garlic in warm soup.
- 3 thumbs ginger, julienned – Julienned ginger brings warmth and a spicy note to our recipe, and it also helps reduce the strong taste of the internal organs.
- 4 grams Maggi Magic Sarap – Maggi Magic Sarap is a seasoning mix that enhances the flavor of every meal. It’s truly a magic!
- 6 cups water – Water is the base for the broth in our recipe. Depending on the amount of water you use, your soup can be thick and concentrated or just the right consistency, based on your preference.
- 3 tablespoons cooking oil – Cooking oil is used to sauté the garlic, onions, ginger, organs, and the meat.
- Fish sauce and ground black pepper to taste – Fish sauce adds saltiness and umami flavor to Batchoy Tagalog, while ground black pepper rounds out the flavors in our soup recipe.
Pork Spleen And Liver in Batchoy Tagalog
Pork spleen and liver are rich in protein, iron, and vitamins A and B, which are important for energy and overall health. However, these organ meats are high in cholesterol, so they should be consumed in moderation. People with specific health issues, such as heart problems, may need to limit their intake.
How To Serve Batchoy Tagalog?
Batchoy Tagalog is a Filipino soup dish that is best enjoyed hot. The thin misua noodles can be reheated without significantly changing their texture. Serve the soup with jasmine rice, and consider adding fresh green onions on top for added flavor. Some Filipinos prefer it with toasted garlic, chili flakes, and a squeeze of calamansi, while others enjoy it with fish sauce and chili. No matter your preference, this Batchoy Tagalog recipe is sure to please your taste buds. Enjoy the comforting flavors that make this dish a favorite among many!
Shelf Life of Batchoy Tagalog
The shelf life of Batchoy Tagalog is about 3-4 days in the refrigerator. For longer storage, you can freeze it for up to 2 months. When reheating, be sure to heat it thoroughly to ensure safety. Always check for signs of spoilage before consuming leftovers.
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Batchoy Tagalog
Filipino noodle soup composed of pork tenderloin and innards.
Instructions
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Heat 3 tablespoons cooking oil in a cooking pot. Add 5 cloves garlic and sauté until it starts to brown. Next, add 1 onion (sliced) and 3 thumbs ginger (julienned), continuing to sauté until the onion softens.
1 onion, 5 cloves garlic, 3 tablespoons cooking oil, 3 thumbs ginger
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Add 1 lb. pork loin, stirring until the outer part turns light brown, which should take around 2 minutes. Pour in 1 tablespoon of fish sauce and stir well.
1 lb. pork loin, fish sauce and ground black pepper to taste
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Then, pour in 6 cups water and cover the pot. Allow it to boil, then adjust the heat to a simmer. Continue simmering for 30 minutes or until the pork tenderizes completely.
6 cups water
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Next, adjust the heat setting to medium and add ½ lb. pork liver and ½ lb. pork spleen. Stir well, cover the pot, and boil for 5 minutes.
½ lb. pork liver, ½ lb. pork spleen
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Reduce the heat to the lowest setting and gently add ½ lb. pork blood, stirring gently. Continue cooking for 10 minutes.
½ lb. pork blood
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Now, add 2 ounces misua, stirring and cooking for 1 minute until they soften. Sprinkle in 4 grams Maggi Magic Sarap and season with fish sauce and ground black pepper to taste.
2 ounces misua, 4 grams Maggi Magic Sarap, fish sauce and ground black pepper to taste
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Finally, add 3 ounces hot pepper leaves. Cover the pot, then turn off the heat and let it rest for 2 minutes.
3 ounces hot pepper leaves
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Transfer to a serving bowl and serve hot with rice. Share and enjoy!
Notes
Tips for Adding Pork Blood
When preparing Batchoy Tagalog, it’s essential to avoid certain common mistakes to achieve the best results. One important tip is to add the coagulated pork blood at the right moment; adding it too soon can result in an overly thick broth. Instead, stir it in gently at the lowest heat setting. Adding the coagulated pork blood too early can cause the broth to thicken because the blood breaks down and releases proteins that coagulate with heat. This may create a dense consistency similar to “dinuguan” instead of the desired lighter soup. By waiting to add the blood, you allow it to mix well with the broth without making it too thick.
Nutrition Information
Calories: 1986kcal (99%) Carbohydrates: 109g (36%) Protein: 206g (412%) Fat: 78g (120%) Saturated Fat: 14g (70%) Polyunsaturated Fat: 18g Monounsaturated Fat: 36g Trans Fat: 0.2g Cholesterol: 1651mg (550%) Sodium: 770mg (32%) Potassium: 4133mg (118%) Fiber: 10g (40%) Sugar: 27g (30%) Vitamin A: 106692IU (2134%) Vitamin C: 273mg (331%) Calcium: 351mg (35%) Iron: 113mg (628%)