Batchoy Tagalog

Ingredients for Batchoy Tagalog

• 350 g pork belly, cut into small cubes
• 100 g pork liver, cut into small cubes
• 100 g pork heart, cut into small cubes
• 100 g coagulated pork blood, cut into small cubes
• 2 bunches misua, about 75–100 g
• 5 cups water
• 3 cups pork stock
• 1 teaspoon ginger paste
• 6 cloves garlic, minced
• 1 onion, finely chopped
• 3 finger chilies
• Fish sauce
• Freshly ground black pepper
• Chopped spring onions, for garnish
• Oil

How to cook Batchoy Tagalog

1. 1.Light charcoal and wood chips in a covered grill. Smoke the pork belly, liver, and heart in a flameproof tray for at least 1 hour.
2. 2.Heat oil in a pot and sauté garlic, onion, and ginger paste. Add pork belly and cook until browned and crisp.
3. 3.Add heart and liver; stir-fry 2 minutes.
4. 4.Add water, pork stock, and finger chilies. Bring to a boil and simmer over medium heat 15 minutes.
5. 5.Add pork blood and misua; cook 5 minutes. Season with fish sauce and pepper, garnish with spring onions, and serve.