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Delicious Pork Batchoy soup served in a bowl, featuring noodles and garnishes.

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.