Batchoy

Batchoy is a noodle soup made with pork, crushed pork cracklings, vegetables, and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines; hence, it is oftentimes referred to as La Paz Batchoy. A Filipino favorite.

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Ingredients:

4 and 1/4 cups water
4 cups beef broth
1 Tbsp. patis or fish sauce
2Tbsp. white sugar
2Tbsp. salt
1Tbsp. ginger
1/3 kilo MONTEREY PORK MEAT, strips
1/4 cup MAGNOLIA NUTRI-OIL VEGETABLE OIL
500g Miki noodles (fresh)

Garnish:
1 pack MONTEREY CHICHARON
2Tbsp. Spring Onions - chopped
2Tbsp. garlic – toasted

Procedure:

Blanch miki noodles in boiling water then set aside to drain. Heat pan. Pour the oil. Add onions until wilted. Add ginger and sauté for a few minutes. Add in all the meats and cook for 5 minutes. Pour in the water and simmer until the meat is tender. Remove the meat and set aside. Strain the liquid to remove the scum and impurities from the meat mixture. Reserve the liquid. In a separate stockpot, prepare the beef broth by bringing 5 cups of water into a boil. Then add 2 beef cubes. Allow to simmer until the cubes are dissolved. Measure out 4 cups of broth and combine with 5 cups of water. This will serve as the soup base. Season with salt, sugar and patis (fish sauce). Bring the soup into a simmer. Skim the impurities from the liquid. Season with salt and pepper. To Assemble: Place Miki noodles in a bowl. Put pork meat, liver, and chicken pieces on top. Pour enough hot soup over. Garnish with crushed chicharon (pork crackling), spring onions and toasted garlic.

Serves 5.