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Batchoy Tagalog
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5 from 2 votes

How to Cook Batchoy Tagalog (Filipino Pork and Liver Soup)

Batchoy is a well known Filipino soup and it originates in Ilo-ilo.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Filipino
Keyword: batchoy tagalog, Filipino pork, pork liver soup
Servings: 8 servings
Calories: 154kcal
Author: Manny

Ingredients

  • 1 kilo lean pork
  • 1/2 kilo pork liver
  • 1 cup fresh pork blood
  • 1/4 cup crushed ginger
  • 1 head garlic crushed
  • 2 pc medium sized onion
  • 1/2 cup patis or fish sauce
  • 5 pcs long green chilies siling pangsigang
  • 1 cup bird eye chili leaves dahon ng siling labuyo

Instructions

How to cook batchoy tagalog:

  • Light up a small amount of charcoal and wood chips in a grill with cover.
  • Smoke the pork and the liver. Use cold smoke technique for this dish.
  • Smoke for at least one hour. Cut smoked pork and liver into strips. Set aside.
  • In a wok, saute garlic, onion and ginger at the same time.
  • Stir fry for a few minutes until the onion is cooked and turns brown.
  • Add the pork and liver and stir fry for a few minutes until broth comes out of the meat.
  • Pour the fresh pork blood and season with fish sauce.
  • Mix for a while until all the ingredients are covered with pork blood.
  • Cover the wok and cook until all the liquid evaporates.
  • Then transfer all the meat contents of the wok to a big heavy pot that can hold about 5 liters of liquid.
  • Pour 4 liters of water in the pot and cover. Simmer for at least 30 minutes or until the meat is tender.
  • Then add the green chilies and chili leaves and turn off the fire immediately.
  • The heat of the dish will cook the chili and the leaves so it will look presentable and not overcooked.
  • You can serve it on a clay pot to make it a more authentic Filipino cuisine.

Notes

Cooking Tips:

Master the Art of Smoking the Meat

Smoking the pork and liver is crucial for achieving the distinct smoky aroma of this dish. Use a grill with charcoal and wood chips, and ensure it’s set up for cold smoking, where the meat is exposed to smoke without direct heat. This step infuses a subtle depth of flavor into the meat, setting the foundation for an unforgettable dish.

Handle Pork Blood with Care

Fresh pork blood is key to the rich and hearty flavor, so make sure to source it from a trusted butcher. Mix it well to ensure it coats the meat evenly, as this step is essential for building the dish’s signature taste. Cook it thoroughly to balance its earthiness and give the broth its velvety texture.

Add the Chili Leaves Last

For a vibrant and fresh finish, always add the green chili leaves just after turning off the heat. The residual warmth from the broth will cook them gently, preserving their bright color and delicate flavor. Overcooking the leaves can make them wilt and lose their appeal, so timing is everything in this final step.