Batchoy Tagalog is not similar to the La Paz batchoy of Iloilo. The Tagalog version is more similar to tinola in cooking method. Batchoy Tagalog is a soup dish made up pork loin and pork innards like kidney, spleen, liver and heart sautéed in ginger, garlic and onion. Pork blood is also added to the dish. Misua noodle is used instead of miki noodle. The pork blood is added in liquefied form which result a murky black soup dish that is un appealing to those who are not familiar with this delicious dish.
Here is my version of a more subdued batchoy Tagalog, in terms of visual appearance. Pork innards will also contribute on the murky color of the dish especially the spleen and liver, so I omitted the pork innards. Beside they are probably not readily available at some part of the globe. Pork blood is an essential ingredient, I have to use coagulated pork blood and pre-boiled to a firm solid, rinse and cut into cubes. Now you have good batchoy Tagalog that is visually appealing as well. However should pork blood is not available or you do not like at all then it could be omitted all together and still have an acceptable batchoy Tagalog.
1 kilo lomo, pork loin, sliced
1/2 k. pork innards, kidney, spleen, liver (optional)
1 bowl coagulated pork blood, boiled, cut into cubes
1 small packet misua noodles
2 thumb size ginger, cut into strips
2 large size sayote, sliced
1/2 head garlic, chopped
1 medium size onion, chopped
1/2 tsp. peppercorns crushed
1 bundle dahon ng sili, chili leaves
1/4 cup patis, fish sauce
3 siling haba
In a casserole sauté garlic, onion and ginger. Add pork (including pork innards if using) and patis, cook for 2-3 minutes or until meat change color. Add in 8 to 12 cups of water and peppercorns, bring to boil, simmer for 5-10 minutes. Then add in pork blood and sayote simmer for another 3 to 5 minutes until sayote are just cooked but firm. Add more salt if required. Now add in the misua noodles cook for another 1 to 2 minutes, add in siling haba and chili leaves and cook for another minute. Serve hot.