BATSOY Tagalog | Pork Batchoy Soup

why make this recipe

Batchoy is a delicious and hearty Filipino soup that warms the heart and fills the belly. This version, known as Batsoy, combines tender pork and flavorful spices to create a comforting dish perfect for any occasion. Making this recipe at home allows you to enjoy an authentic taste of the Philippines while sharing great food with family and friends.

how to make BATSOY Tagalog | Pork Batchoy Soup

Ingredients

• 750g pork liempo, sliced
• 2 thumbsize ginger
• 4 cloves garlic
• 1 medium onion
• 750ml water
• 1 pork cube
• Fish sauce (to taste)
• Ground black pepper (to taste)
• 3 green long pepper
• 2 bundles misua noodles
• 1 bunch chili leaves
• 1400ml pork’s blood
• Cooking oil
• Salt (to taste)
• Onion leaves (optional, for garnish)
• Pork liver (optional)
• Pork heart (optional)

Directions

1. Heat a pan and add a little cooking oil. Sauté the ginger for a few seconds.
2. Add the garlic and sauté until fragrant, then add the onion. Cook until the onion is translucent.
3. Add the sliced pork to the pan and sauté for about 2 minutes.
4. Pour in the fish sauce and ground black pepper. Stir, cover, and let it cook for 7 minutes.
5. Add the pork cube and sauté for another minute.
6. Pour in the pork’s blood and stir continuously until it begins to boil. Once it turns brown, season with salt to taste.
7. Stir and add water. Cover and boil on medium to high heat until the pork is tender.
8. Add the green peppers and cook for 1 minute.
9. Add the misua noodles and cook until they are soft.
10. Finally, add the chili leaves and cook for an additional 2 minutes.
11. Turn off the heat and transfer the soup to a bowl, topping it with onion leaves if using.

how to serve BATSOY Tagalog | Pork Batchoy Soup

Serve your Batsoy hot, garnished with fresh onion leaves for an extra touch. It pairs well with steamed rice or can be enjoyed on its own as a filling meal. Feel free to adjust the seasoning according to your taste preferences.

how to store BATSOY Tagalog | Pork Batchoy Soup

To store Batsoy, let the soup cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will last for about 3-4 days. You can also freeze the soup for longer storage, but make sure to use it within 1-2 months for the best flavor.

tips to make BATSOY Tagalog | Pork Batchoy Soup

• Ensure you sauté the garlic and onion until fragrant to bring out their flavors.
• Adjust the seasoning with fish sauce and pepper based on your taste preference.
• Always check the tenderness of the pork. It should be soft but not falling apart.
• If you like, add other offal like pork liver or heart for added texture and flavor.

variation

You can customize Batchoy by adding other types of meat or different noodles. Some people enjoy their Batchoy with extra toppings such as boiled eggs, chicharrón (crispy pork skin), or a hint of chili for added spice.

FAQs

1. Can I use other meats instead of pork?
Yes, you can use beef or chicken if you prefer. Just adjust the cooking time as needed.

2. Is pork’s blood necessary for this recipe?
While pork’s blood adds richness and body to the soup, you can omit it if you prefer a lighter broth.

3. How do I make my soup richer?
You can add a little more pork or even some beef bones to give the soup a deeper flavor.

Enjoy making your Batsoy, a delicious Filipino classic that brings warmth and joy to any table!

BATSOY Tagalog | Pork Batchoy Soup

Batsoy is a delightful Filipino soup made with tender pork, spices, and misua noodles, creating a comforting dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Filipino

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 750 g pork liempo, sliced
• 2 thumbsize ginger
• 4 cloves garlic minced
• 1 medium onion chopped
• 750 ml water
• 1 cube pork cube
• Fish sauce to taste
• Ground black pepper to taste
• 3 pieces green long pepper
• 1400 ml pork's blood
• 1 tbsp cooking oil
• Salt to taste

For Toppings

• 1 bunch chili leaves
• 1 bunch onion leaves optional, for garnish
• Pork liver optional
• Pork heart optional
• 2 bundles misua noodles

Method

 

Preparation

1. Heat a pan and add a little cooking oil.
2. Sauté the ginger for a few seconds.
3. Add the garlic and sauté until fragrant, then add the onion. Cook until translucent.
4. Add the sliced pork and sauté for about 2 minutes.

Cooking

1. Pour in the fish sauce and ground black pepper. Stir, cover, and let cook for 7 minutes.
2. Add the pork cube, sauté for another minute.
3. Pour in the pork's blood and stir continuously until it begins to boil. Season with salt to taste once it turns brown.
4. Add water and cover. Boil on medium to high heat until pork is tender.
5. Add green peppers and cook for 1 minute.
6. Add misua noodles and cook until soft.
7. Finally, add chili leaves and cook for an additional 2 minutes.

Serving

1. Turn off the heat and transfer the soup to bowls.
2. Garnish with onion leaves if using.

Notes

To store, let cool completely, transfer to an airtight container, and keep in the refrigerator for 3-4 days. Freeze for longer storage but use within 1-2 months for best flavor.