INGREDIENTS
1/4 pound coagulated pork blood drained
1 tablespoon oil
1 onion peeled and sliced thinly
4 cloves garlic peeled and minced
2 thumb-sized ginger peeled and julienned
1/2 pound pork tenderloin cut into thin strips
1/4 pound pork heart about 1 piece, cut into thin strips
2 tablespoons fish sauce
1/4 pound pork liver cut into thin strips
salt and pepper to taste
2 ounces Misawa (wheat vermicelli)
1 bunch fresh sili (chili) leaves stems trimmed
BATCHOY TAGALOG
Country/Culture: The Philippines
Meal Course: Breakfast & Dinner
Difficulty:
Number of Servings: 4-6
Ceajay Palanca
CHEF'S NAME
Prep Time Cooking Time
20 min 40 min
1. In a sauce pot, combine pork blood and enough water to cover. Bring to a boil for about 2 to
3 minutes or until firm. Drain well and cut into cubes.
2. In a large pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until
aromatic. Add pork and heart. Cook, stirring occasionally, until lightly browned. Add fish sauce
and cook for about 2 to 3 minutes.
3. Add about 4 cups of water and bring to a boil. Lower heat, cover, and continue to cook
for about 15 to 20 minutes or until meat is tender. Add pork liver and cook for about 5 minutes.
Add coagulated blood and cook for another 3 to 5 minutes.
4. Season with salt and pepper to taste. Add miswa and continue to cook for 1 to 2 minutes.
Add chili leaves, pressing down into the broth. Turn off the heat and cover to allow residual
steam to cook leaves. Serve hot.
Steps for Batchoy Tagalog
Chef Ceajay Palanca,
Sous Chef
International House
Berkeley, California
25
