Prepare to tantalize your taste buds with a soul-warming Filipino delicacy that will transport you straight to the vibrant kitchens of Kapampangan! The Batsui Kapampangan Batchoy Soup is not just a meal; it's a rich, flavorful experience that combines tender meats, savory broth, and a symphony of traditional ingredients that will make your mouth water. Whether you're a culinary adventurer or someone seeking a hearty comfort dish, this recipe promises to deliver an authentic taste of Filipino home cooking that will leave you craving more with every spoonful!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Kapampangan
Serves: 4 servings
Ingredients
- 1 lb pork belly, sliced
- 1/2 lb beef shank, sliced
- 6 cups water
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 cup soy sauce
- 1/2 cup chopped scallions
- 1 cup fried garlic
- Salt and pepper to taste
- Egg noodles for serving
Instructions
- Begin by preparing all the ingredients. Slice the pork belly and beef shank into bite-sized pieces. Mince the garlic and chop the onion. Set aside the soy sauce, scallions, fried garlic, and egg noodles for later use.
- In a large pot, add the sliced pork belly and beef shank. Pour in 6 cups of water and bring to a boil over medium-high heat. Skim off any foam that forms on the surface to ensure a clear broth.
- Once boiling, reduce the heat to medium-low and add the minced garlic and chopped onion to the pot. Stir to combine, allowing the flavors to meld. Cover the pot and let it simmer for about 30 minutes, or until the meat is tender.
- After 30 minutes, add the soy sauce to the pot. Stir well to incorporate the soy sauce into the broth. Season with salt and pepper to taste. Continue to simmer for an additional 15-20 minutes, allowing the flavors to develop further.
- While the soup is simmering, cook the egg noodles according to the package instructions in a separate pot. Drain and set aside once cooked.
- After the soup has finished simmering, taste and adjust the seasoning if necessary. If the broth is too strong, you can add a little more water to balance the flavors.
- To serve, place a portion of the cooked egg noodles in a bowl. Ladle the hot Batchoy soup over the noodles, ensuring each bowl gets a good amount of meat and broth.
- Garnish each bowl with chopped scallions and a generous sprinkle of fried garlic for added flavor and texture. Serve immediately while hot.
Tips
- Meat Selection: Choose high-quality pork belly and beef shank with some marbling for maximum flavor and tenderness.
- Skimming is Key: Always remove foam during the initial boiling to ensure a clear, clean-tasting broth.
- Low and Slow: Simmer the soup on medium-low heat to allow the meats to become incredibly tender and develop deep, rich flavors.
- Fried Garlic Magic: Don't skip the fried garlic garnish - it adds a crucial crispy texture and nutty flavor that elevates the entire dish.
- Noodle Timing: Cook noodles just before serving to prevent them from becoming soggy, and always serve the hot soup immediately.
- Seasoning Secret: Taste and adjust the soy sauce and salt gradually to achieve the perfect balance of flavors.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
