Sunday's Lunch

BATCHOY Tagalog



What you'll need:

1 head garlic, crushed
1 large onion sliced
1 medium-sized ginger, sliced then pounded to let the juice out
1/2 kilo pork, cubed
1/4 kilo pork liver, cubed
1 finger pepper
2 packs misua
Dahon ng sili
Pork blood
cooking oil
1 liter water
salt and pepper
4 tbsps. fish sauce

What you'll do:

1. Saute *ginger, onions, and garlic.
2. Add the pork. Wait til it turns a little brown.
3. Add water, boil til pork becomes tender.
4. Add in pork blood and boil.
3. Season with salt, pepper and fish sauce. Allow to simmer until cooked.
4. Add the misua, *liver, finger chili, and dahon ng sili. Simmer for a minute or two.

* : Whenever the ingredient calls for ginger, I first put the ginger in to let it's juice come out, next I add the onions then garlic. Also, when cooking with pork liver, I add it in at the last or final step of the cooking process. I just boil it for a minute or two. I don't want my pork liver overcook as if chewing gum was added to the dish. :)