BATCHOY TAGALOG

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http://youtube.com/watch?v=h7Qk6M6iXDA

BATCHOY TAGALOG WITH MISUA • Prep time: 30 minutes • Cooking time: 45 minutes • Yields: Serves 6 with steamed rice • 2½ lbs pork belly • 4 tbsp cooking oil • 2 oz ginger, thinly sliced • 1 large yellow onion, peeled and chopped • 5 cloves garlic, minced • 3 tbsp fish sauce or more depending on your taste • ground pepper • 4 cups broth • ½ cup pork blood. • 2 oz misua • 2 cups chopped kinchay • • Bring a pot of water to boil with the pork. Boil until pork is tender (30 minutes). Remove pork and cut into small pieces. Reserve the pork broth. Meanwhile, heat oil in a pan, add ginger and onion and cook for a minute or until fragrant but not brown. Add garlic and cook for 30 seconds stirring constantly. Add pork and add fish sauce and ground pepper. Stir. Add broth. Bring to a boil. Slowly add blood, gently stir but fast, so the blood coagulates. Make sure you cook the blood well. Reduce heat to low. Cover. Cook for 5 minutes. Uncover. Add misua and kinchay. Cover and cook for another 5 minutes. Serve with steamed rice. Enjoy. • cookware purchase: https://www.heritagesteel.us/pages/ch... • website link:http://chefronbilaro.com/ • youtube: https://www.youtube.com/channel/UCr9W... • instagram: / chefronbilaro • facebook: / chefronbilar. .

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