Batsoy

Batsoy

Pork and Vermicelli Soup

Mix of pork meat and innards, spleen, hearts and liver cook in  a rich pork-based broth filled with Chinese vermicelli noodles and topped with fried pork, and green cut slice green onions. 

Ingredients :

• 1/4 Lbs pork
• 1/2 Cup pork fats
• 1 Cup spleen
• 1 Cup liver 
• 1 Cup heart
• 4 Gloves garlic
• 1 Thumbsize ginger ginger
• 5 Cups rice water
• 3 Tablespoon fish sauce
• 1 medium-sized onion
• 3 Stalks spring onions
• 1 pack misua

Directions :

• Put pork fat into a cooking pan and add small amount water.
• When oil render, remove the fat and set aside.
• On the same pan sauté the ginger, garlic and onion in pork fats.
• Add the liver, heart, spleen, pork meat and brown slightly.
• When pork is slightly brown, sauté for a few minutes.
• Seasoned with fish sauce, stirring and let it boil.
• Add a small amount of water, cover and simmer.
• When meats are tender, add the rice water and spring onion.
• Cover and let it boil for another minutes
• Add misua and cook for another 2 minutes.
• Top with brown pork fats and sprinkle with chopped spring onions.

Cooking Tips :

1. Do not overcooked misua to prevent from getting lumpy.
2. You can add any pork innard of your choice.
3. Boil pork bones and use the broth to replace rice water for tasty flavor.
4. Start by adding 2 tablespoon of fish sauce, until you reach the desired taste.

Bopis

(Spicy Pork Lungs and Liver)

This spicy Filipino dish is a combination of pork lungs and liver. 

There are many ways of cooking bopis, meats are minced, diced and

grated. We added radish, like my old folks cooked bopis.

Ingredients :

• 1/2 lbs pork lungs
• 1/2 lbs pork heart
• 2 1/2 cup of radish
• 1 large bell pepper
• 1 medium size onion
• 3 medium size tomato
• 1/2 cup vinegar
• 2 tbsp annatto powder
• 4 cloves garlic
• 1/2 tsp paprika (optional)
• 2 pcs bay leaf
• cooking oil
• salt or fish sauce (patis) to taste
• pepper to taste
• Broth from heart and lungs

Directions :

• Rinse pork heart and lungs, boil for 35-45 minutes or until tender.
• Cut pork heart lungs into small cube, must be the same cut for raddish.
• Heat oil and saute garlic, onion tomato, add bay leaf and paprika.
• Add pork lungs and heart, pour vinegar (do not stir).
• Lower heat to low until vinegar is cooked ( taste sauce if vinegar is cooked).
• Add labanos, red bell pepper, pepper and salt or patis.
• Add the broth, cover and simmer until desired amount of sauce.

Cooking tips :

1. Use spice vinegar or sukang may sili.
2. Pork liver can be added for additional taste.