Batchoy

Batchoy is a soup dish composed of sliced pork, pig's innards, and miki noodles. The ingredients inlcude:

• 1 lb miki noodles, boiled for 1 minute and drained
• 1 lb pork
• 1 lb pig’s intentesines; cleaned, boiled, and sliced
• 1/4 lb pig liver, sliced into strips
• 1  1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons sugar
• 1 teaspoon shimp paste (bagaoong)
• 1 teaspoon onion powder
• 1 cup pork cracklings (chicharon), crushed
• 3 tablespoons spring onion, chopped
• 1/4 cup toasted garlic
• 7 cups water
  
  Cooking Driections:
  
  
  1. Heat the cooking oil in a pot. Saute the ginger until fragrant. Add the pork tenderloin, spleen and kidney. Cook until the meat changes color. Add the garlic and onion. Continue sauteing until the onion slices appear translucent.
     Pour in the broth. Season with fish sauce. Bring to the boil. Lower the heat, cover and simmer for 15 to 30 minutes.
     Add the pork liver. Pour in the pork blood. Bring to the boil. Add more fish sauce, if needed. If using pepper, add it now. Lower the heat, cover and simmer for another 10 minutes.
     Turn off the heat. Add the sili leaves, pressing them down into the broth. Cover and leave to wilt the leaves for a few minutes.
     Serve the batchoy soup hot.
  Cooking time: 45 minutes
  
  Filipino Recipes, Healthy Eating, & Diet | Panlasang Pinoy. Web. 20 Aug. 2011. <http://panlasangpinoy.com/>.