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Batchoy Tagalog with Misua Pin It!
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Batchoy Tagalog with Misua

Batchoy Tagalog with Misua is a savory Filipino soup brimming with tender pork, liver, and pork blood, complemented by delicate misua noodles and a fragrant, aromatic broth.
Prep Time8 minutes
Cook Time35 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: batchoy tagalog, batchoy with misua
Servings: 6 servings
Calories: 223kcal
Author: Manny

Ingredients

  • 1/2 kilo pork kasim or pork shoulder sliced into cubes
  • 1/4 kilo pork liver sliced into cubes
  • 2 cups pork blood
  • 4 cloves garlic minced
  • 1 pc onion chopped
  • 1 bunch dahon ng sili
  • 1 inch ginger sliced into strips
  • 2 pcs long green chilies
  • 1 Tbsp. patis
  • 1/2 tsp ground black pepper
  • 1/2 tsp black pepper powder
  • 1 tsp salt
  • 50 grams misua noodles
  • cooking oil
  • water

Instructions

How to Cook Batchoy Tagalog with Misua

  • Season the pork with salt and pepper then set aside.
  • Heat cooking oil in a pot or wok and saute garlic, onion and ginger. Saute until onions are soft.
  • Add patis and simmer for 1 minute in low heat. Do not stir. After a minute stir the the ingredients.
  • Add the pork and stir until the pork turns light in color. Then cover and simmer for 3 minutes or until the fat renders from the pork.
  • Add the liver and stir for a minute. Then add water just enough to cover the meat. Cover and simmer until the pork is tender.
  • Add the pork blood and stir until it boils. Add siling panigang (green chilies), misua and dahon ng sili.
  • Let it cook for half a minute then turn off heat. Serve hot with rice or puto.

Video

Notes

Cooking Tips:

Properly Season the Pork

Before cooking, ensure you season the pork belly or shoulder generously with salt and pepper. This initial seasoning enhances the meat's natural flavors and helps to infuse the entire dish with savory goodness. Letting the pork sit for a few minutes after seasoning allows the flavors to penetrate deeper into the meat.

Sauté Aromatics Thoroughly

When sautéing the garlic, onion, and ginger, make sure to cook them until the onions are soft and translucent. This step is crucial as it releases the essential oils and flavors from the aromatics, creating a rich, fragrant base for the soup. Sautéing thoroughly ensures that these flavors are well-developed and integrated into the broth.

Simmer to Tenderness

After adding the water and liver to the pot, cover and simmer the mixture until the pork is tender. This slow cooking process allows the meat to become succulent and infuses the broth with deep, savory flavors. Patience during simmering is key to achieving the perfect texture and richness in the soup.