Batchoy Tagalog
Batchoy Tagalog makes a great main dish with steamed rice for lunch or dinner. It’s a hearty, flavorful comfort food that’s sure to take the chill off cold, rainy days.
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 2 thumb-sized ginger, peeled and minced
- ½ pound pork tenderloin, cut into strips
- ¼ pound pork heart, about 1 piece, cut into thin strips
- 2 tablespoons fish sauce
- 6 cups water
- ¼ pound pork liver, cut into thin strips
- ¼ pound coagulated blood, drained and cut into cubes
- salt and pepper to taste
- 2 ounces miswa
- 1 bunch fresh chili leaves, stems trimmed
