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| Batchoy |
Pork tenderloin cut in bite size pieces (I prefer my meat with a little fat... it is more tasty)
Pork blood, cut in cubes (optional, but it is a good source of iron... for healthy blood)
Fresh ginger, sliced
Garlic, chopped
Sweet Onions, sliced thin
Patis (fish sauce) about 2-3 Tbsp
2-3 c tap water (may use rice washing or clear chicken stock)
Pepper leaves, fresh
2 Tbsp Canola Oil
Cooking Procedure:
*Heat oil in a wok (or any deep pan); Drop ginger slices and brown lightly; Drop garlic and stir fry until slightly browned; next mix in
the onion slices and stir fry until translucent.
*Stir in the pork pieces to the mixture and add 2 Tbsp of the patis over it, stir and cover the pan. Let it simmer for 1-2 mins.
* Pour in the 2 cups of water and let the mixture boil over high heat and then lower to simmer; Continue cooking until the meat is
tender. When almost done drop in the pork blood cubes if desired, and have a taste test of the broth. Add the remainder of the
patis according to taste.
*Drop in the fresh pepper leaves and continue simmering until fully done. Best served steaming hot.
La Paz Batchoy Recipes
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Filipino Batchoy Recipes
