The best batchoy soup I have ever tasted is Genia’s batchoy. And it took many, many visits to Genia’s to deconstruct her recipe. I think I got it. So I’m posting a new batchoy recipe which includes fresh pork blood in the broth. For the no-pork-blood version and for a background on this traditional Filipino soup, i.e. what distinguishes it from La Paz batchoy, see the older batchoy recipe.
I suggest that you let the butcher clean the kidneys for you to efficiently scrape the inedible centers.
Trim all visible fat from the tenderloin and spleen before cutting.
- batchoy which consists of pork lomo, lapay and bato (pork tenderloin, spleen and kidneys), thinly sliced then cut into thin strips
- 200 g. of pork liver, thinly sliced and cut into thin strips
- 1 large onion, finely sliced
- 6 cloves of garlic, finely minced
- 2 thumb-sized pieces of ginger, peeled and julienned
- 3 to 4 finger chilis, each cut into two pieces
- 2 to 3 c. of broth, preferably homemade
- 2 c. of fresh pork blood
- about 3 tbsps. of cooking oil
- patis (fish sauce), to taste
- ground black pepper (optional)
- a large handful of sili (chili) leaves, stems discarded
- Heat the cooking oil in a pot. Saute the ginger until fragrant. Add the pork tenderloin, spleen and kidney. Cook until the meat changes color. Add the garlic and onion. Continue sauteing until the onion slices appear translucent.
- Pour in the broth. Season with fish sauce. Bring to the boil. Lower the heat, cover and simmer for 15 to 30 minutes.
- Add the pork liver. Pour in the pork blood. Bring to the boil. Add more fish sauce, if needed. If using pepper, add it now. Lower the heat, cover and simmer for another 10 minutes.
- Turn off the heat. Add the sili leaves, pressing them down into the broth. Cover and leave to wilt the leaves for a few minutes.
- Serve the batchoy soup hot.