Batchoy Kapampangan (Batsui)
This Kapampangan Batsui is a must-try if you love pork dishes. It's one of those recipes that will make your family savor every bite. Trust me, they’ll be asking for seconds!
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!