Batchoy Tagalog (no offal, blood or noodles)
Batchoy has many variants but made popular in La Paz Iloilo. The traditional batchoy is made with pork meat, innards or offal, pork blood and noodles.
Servings 4
Calories 162kcal
Ingredients
- 1 pound pork tenderloin cut into bite size pieces
- 1 small onion chopped
- 6 cloves garlic minced
- 2 - 3 tablespoons ginger julienned
- 5 cups water
- 3 tablespoons fish sauce
- 1 teaspoon salt
- ½ cup pepper leaves any pepper leaves
Instructions
- Heat oil over medium heat.
- Sauté onion for two minutes.
- Add garlic and cook till golden brown.
- Toss-in ginger. Cook until aromatic and golden.
- Add pork tenderloin and cook until light brown.
- Stir in fish sauce.
- Add lemongrass if desired. This is optional.
- Pour water. Bring to boil and simmer until pork is tender.
- Turn off heat and add pepper leaves. Garnish with chopped green onions.
Nutrition
Calories: 162kcal | Carbohydrates: 5g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1718mg | Potassium: 566mg | Sugar: 1g | Vitamin C: 3.5mg | Calcium: 36mg | Iron: 1.4mg