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 Kapampanga 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? 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
Clean the Pork Innards
First, let’s clean the pork kidney, spleen, and liver. Rinse them thoroughly under cold water to remove any impurities. Once they’re clean, set them aside for later.
Sauté the Aromatics
Now, heat up 2 tablespoons of cooking oil in a large pot over medium heat. Add the julienned ginger and minced garlic. Sauté them until they start to smell fragrant—this usually takes a minute or two. Then, toss in the sliced onion and cook until it turns translucent.
Cook the Meat
Next, add the sliced lean pork, kidney, and spleen to the pot. Sauté the meat until it changes color, making sure to stir occasionally. Season it with ground black pepper and fish sauce, giving it a good stir to coat the meat evenly with the seasoning.
Simmer the Broth
Pour in 4 cups of water and bring it to a boil. Once it’s boiling, lower the heat and let the soup simmer for about 20 minutes. This will allow the meat to become tender and absorb all the flavors.
Add the Liver and Blood
After the meat has tenderized, it’s time to add the pork liver and pork blood cubes to the pot. Continue simmering for another 10 minutes, letting the liver cook through and the blood firm up, which will give the broth a rich texture.
Add the Vegetables
Finally, add the green chilies, chopped pechay, and chili leaves to the pot. Stir everything gently and cook for another 5 minutes, just until the vegetables are tender and vibrant.
Season and Serve
Before serving, taste the soup and adjust the seasoning if needed. Add salt to taste. Once you’re happy with the flavor, ladle the hot Batchoy Kapampangan into bowls and enjoy!
Tips in Cooking Batchoy Kapampangan
Clean the Innards Thoroughly: Make sure to clean the pork innards well before cooking. Rinse them under cold water and remove any impurities. This step is crucial to avoid any unwanted taste or smell in your soup.
Simmer for Tender Meat: Don’t rush the simmering process. Letting the meat simmer for about 20 minutes ensures that it becomes tender and absorbs all the flavors from the broth.
Add the Liver and Blood Last: To prevent overcooking, add the pork liver and blood cubes towards the end of the cooking process. This keeps the liver tender and the blood firm but not rubbery.
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!
