BATCHOY TAGALOG WITH MISUA
Prep time: 30 minutes
Cooking time: 45 minutes
Yields: Serves 6 with steamed rice
2½ lbs pork belly
4 tbsp cooking oil
2 oz ginger, thinly sliced
1 large yellow onion, peeled and chopped
5 cloves garlic, minced
3 tbsp fish sauce or more depending on your taste
4 cups broth
½ cup pork blood.
2 oz misua
2 cups chopped kinchay
Bring a pot of water to boil with the pork. Boil until pork is tender (30 minutes). Remove pork and cut into small pieces. Reserve the pork broth. Meanwhile, heat oil in a pan, add ginger and onion and cook for a minute or until fragrant but not brown. Add garlic and cook for 30 seconds stirring constantly. Add pork and add fish sauce and ground pepper. Stir. Add broth. Bring to a boil. Slowly add blood, gently stir but fast, so the blood coagulates. Make sure you cook the blood well. Reduce heat to low. Cover. Cook for 5 minutes. Uncover. Add misua and kinchay. Cover and cook for another 5 minutes. Serve with steamed rice. Enjoy.
cookware purchase: https://www.heritagesteel.us/pages/ch…
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