What You’ll Find Here?
Just like I mentioned in my blog about how to cook bopis, we Kapampangan are known for being creative with every part of the pork.
One of my favorite dishes using pork innards is batsui.
This dish is different from the more famous Batchoy because it has a distinct Kapampangan twist that highlights the rich flavors of pork innards.
If you’re looking for something hearty and full of flavor, this dish is definitely worth a try!
What is Kapampangan Batsui?
Kapampangan Batsui, or Batchoy Kapampangan, is a traditional soup from Pampanga made with pork innards like liver, kidney, spleen, and blood. It’s a dish that’s full of rich, bold flavors.
If I were to describe the taste, it’s like a warm, comforting soup with a deep, savory flavor that’s both rich and a little spicy.
The pork innards make the broth taste hearty and satisfying. The green chilies and chili leaves add a bit of heat, just enough to make it exciting.
The ginger brings a warm, zesty note, and the pork blood gives the broth a thicker, richer taste that makes every sip delicious and full of flavor.
Kapampangan Batsui vs Tagalog Batchoy – What’s the Difference?
While their names might sound alike, they’re quite different, and I thought I’d share my experiences with both.
Kapampangan Batsui is made with pork innards like liver, kidney, spleen, and even pork blood. We add green chilies, ginger, and chili leaves, which give the broth a rich, savory flavor with a bit of a spicy kick.
The ginger adds warmth, and the pork blood makes the soup thick and satisfying. It’s the kind of dish that warms you up on a rainy day.
On the other hand, Tagalog Batchoy offers a different experience.
It includes pork belly, liver, and sometimes intestines, but what sets it apart are the egg noodles, crushed pork cracklings, and a raw egg stirred into the hot broth.
This combination gives the soup a lighter yet still rich flavor.
The noodles make it filling, the cracklings add a delightful crunch, and the raw egg makes the broth creamy and smooth.
Both soups are delicious in their own right.
If you’re in the mood for something rich and spicy, Batsui is a great choice.
But if you’re craving a comforting noodle soup with varied textures, Batchoy won’t disappoint.
Have you tried them before? I’d love to hear which one you prefer!
Batchoy Kapampangan (Batsui) Ingredients
Cooking Oil: Used for sautéing, this oil helps bring out the flavors of the aromatics and meats, creating a rich base for the dish.
Ginger, Garlic, and Onion: These aromatics add depth and warmth to the soup, with ginger giving a slight zing, garlic adding a savory note, and onion bringing sweetness.
Lean Pork, Pork Kidney, Pork Spleen, and Pork Liver: These pork parts contribute different textures and flavors, from tender and mild (lean pork) to rich and slightly earthy (liver, kidney, spleen).
Black Pepper, Fish Sauce, and Salt: These seasonings balance the flavors, adding a hint of spice, umami, and necessary saltiness to the dish.
Water: Acts as the base for the broth, allowing all the flavors to meld together into a hearty soup.
Pork Blood: Adds richness and a thicker texture to the broth, giving the dish its signature deep flavor.
Green Chilies and Chili Leaves: These ingredients provide a mild heat and a fresh, slightly bitter taste that complements the richness of the soup.
Pechay: This leafy green adds a fresh, slightly bitter flavor and a bit of texture to the dish, balancing out the rich and savory broth.
How To Cook Kapampangan Batsui
1. Clean the Pork Innards
Start by cleaning the pork kidney, spleen, and liver. Rinse them well under cold running water to remove any blood or residue. Once clean, set them aside.
2. Sauté the Aromatics
In a large pot, heat about 2 tablespoons of oil over medium heat. Add the julienned ginger and minced garlic. Sauté until they smell fragrant. Add the sliced onions and cook until they turn soft and translucent.
3. Cook the Meat
Add the lean pork, kidney, and spleen to the pot. Stir and cook until the meat changes color. Season with fish sauce and ground black pepper. Mix well so everything is coated evenly.
4. Simmer the Broth
Pour in 4 cups of water and bring to a boil. Once it starts boiling, lower the heat and let it simmer for 20 minutes. This will help tenderize the meat and let the flavors develop.
5. Add the Liver and Pork Blood
After simmering, add the pork liver and cubed pork blood. Let it simmer for another 10 minutes until the liver is fully cooked and the blood has firmed up a bit. The broth will become richer and deeper in flavor.
6. Add the Vegetables
Add the green chilies, chopped pechay, and chili leaves. Stir gently and let them cook for about 5 minutes until just tender.
7. Taste and Adjust
Give the soup a quick taste and adjust the seasoning if needed. Add more salt or fish sauce depending on your preference.
8. Serve Hot
Ladle into bowls while it’s still piping hot and enjoy your hearty bowl of Kapampangan Batsui with steamed rice.
Tips in Cooking Batchoy Kapampangan
1. Clean the Innards Thoroughly
Rinse the pork innards well under cold water to get rid of any impurities. This step helps remove any strong smell or bitter taste in your soup.
2. Simmer for Tender Meat
Let the pork simmer slowly for at least 20 minutes. This helps the meat become tender while soaking up all the flavors from the broth.
3. Add the Liver and Blood Last
To keep the liver soft and the blood from turning rubbery, add them near the end of cooking. A quick simmer is all they need.
More Comforting Filipino Soup Recipes to Try
Warm, hearty, and perfect for when you just need a comforting bowl of goodness.
Bulalo Recipe – This one’s a classic. Beef shanks simmered for hours until the meat’s fall-off-the-bone tender, with rich bone marrow and veggies in a clear, comforting broth.
Sinigang na Baboy – That perfect mix of sour and savory. Pork, fresh vegetables, and a tangy tamarind broth that makes you want to slurp every last drop.
Pork Nilaga – Nothing fancy, just good old boiled pork with cabbage, potatoes, and saba bananas. It’s the kind of soup that feels like a warm hug.
Chicken Tinola – Ginger, green papaya, and malunggay swimming in a light chicken broth. Simple, comforting, and so good with rice.
Chicken Sopas – Creamy, milky, and loaded with macaroni, chicken, and hotdogs. This one takes you straight back to childhood merienda time.
Frequently Asked Questions
Serve it hot, in bowls, with a side of steamed rice. You can also add a sprinkle of chopped green onions or a dash of fish sauce for extra flavor.
Yes, you can freeze Batchoy Kapampangan in an airtight container for up to 2 months. Just thaw and reheat it on the stove when you’re ready to enjoy it again.
The spice level is mild, thanks to the green chilies and chili leaves. You can adjust the heat by adding more or less chili, depending on your preference.
Slice the pork innards into bite-sized pieces to ensure even cooking. Thin slices of liver and kidney will cook more quickly and evenly, while larger pieces of spleen and pork will add texture.
Batchoy Kapampangan (Batsui)
Ingredients
- 2 tbsp Cooking Oil
- 1 piece Ginger thumb-sized, julienne
- 8 cloves Garlic minced
- 1 piece Onion large, sliced
- 500 grams Lean Pork sliced into bite-sized pieces
- 200 grams Pork Kidney cleaned and sliced thinly
- 200 grams Pork Spleen cleaned and sliced thinly
- 1 tsp Black Pepper ground
- 1 tbsp Fish Sauce
- 4 cups Water
- 100 grams Pork Liver sliced into bite-sized pieces
- 250 grams Pork Blood cut into cubes
- 3 pcs Green Chilies siling haba
- 1 bunch Chili Leaves
- 2 bunches Pechay chopped
- Salt to taste
Instructions
- Clean the pork kidney, spleen, and liver thoroughly. Rinse them in water and set them aside.
- Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the julienned ginger and minced garlic. Sauté until fragrant. Add the sliced onion and cook until translucent.
- Add the sliced lean pork, kidney, and spleen to the pot. Sauté until the meat changes color. Season with ground black pepper and fish sauce, stirring well to coat the meat with the seasoning.
- Pour in 4 cups of water and bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the meat is tender.
- Add the pork liver and pork blood cubes to the pot. Continue to simmer for another 10 minutes, until the liver is cooked through and the blood has firmed up.
- Add the green chilies, chopped pechay, and chili leaves. Stir gently and cook for another 5 minutes until the vegetables are tender.
- Taste the soup and adjust the seasoning if needed. Add salt to taste.
- Serve hot in bowls, and enjoy your Batchoy Kapampangan!
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