Batchoy Tagalog
| Quantity | Ingredient |
|---|---|
| 1 lb. | Pork loin |
| 1/2 lb. | Pork spleen |
| 1/2 lb. | Pork liver |
| 1/2 lb. | Pork blood, coagulated |
| 2 ounces | misua |
| 3 ounces | Hot pepper leaves |
| 1 piece | Onion, sliced |
| 5 cloves | Garlic, crushed |
| 4 grams | Maggi Magic Sarap |
| 6 cups | Water |
| 3 tablespoons | Cooking oil |
| -- | Fish sauce and ground black pepper to taste |
- Saute aromatics: Heat 3 tbsp oil in a pot. Saute 5 cloves garlic until brown, then add 1 sliced onion and 3 julienned thumbs of ginger. Cook until soft.
- Cook pork: Add 1 lb pork loin and cook until light brown. Stir in 1 tbsp fish sauce.
- Simmer: Pour 6 cups water, cover, and simmer for 30 minutes until pork is tender.
- Add liver and spleen: Stir in 1/2 lb pork liver and 1/2 lb pork spleen. Boil for 5 minutes.
- Add pork blood: Lower heat, add 1/2 lb pork blood, and cook for 10 minutes, stirring gently.
- Finish: Add 2 oz misua, 4 g Maggi Magic Sarap, fish sauce, and pepper. Stir in 3 oz hot pepper leaves, cover, and let rest for 2 minutes.