One slightly colder day than the usual, John told me that he will be making Sotanghon Soup. I was expecting the one sautéed, clear soup and made with chicken. Thus I was surprised when this was served to me. It has pork instead of chicken and the liver gives the soup a slightly dark color. Only the noodles seemed familiar so I interrogated John if this is how Sotanghon soup was really prepared in his province. Then he realized that this is not Sotanghon at all and this is Batchoy Tagalog instead! Not that I’m complaining. Truth is, I’m so happy to have any soup in our dining table, especially this tasty.
This was the first time that I tasted Batchoy Tagalog and I can’t help but associate our equally hearty Tinola to it since both have ginger and malunggay/chili leaves. It tasted like the pork version of the usual Tinola and served just as warm. I love it just as much as well! As always, we hope you get the chance to try this recipe and let us know what you think! Happy cooking and eating! 🙂
- 1/2 kg Pork, cut into small pieces
- 1/4 kg Pork Liver, cut into small pieces
- 150 grams Sotanghon
- 1 inch Ginger, peeled and julienned
- 1 stalk Lemon Grass, pounded
- 4 cloves Garlic
- 1 meidum sized Onion
- 1/4 cup Malunggay leaves/Chili leaves
- Fish Sauce
- Cooking oil
- In a pan over high heat, put cooking oil. When hot enough, saute ginger until brown. Add garlic and onion and saute for another 2 mins. Add lemon grass and keep stirring.
- Add pork meat. Stir fry for 5 mins. Add 3 TBSP fish sauce and about 1tsp black pepper. Stir fry for another 5 mins. Add the pork liver and continue to stir for another 5 minutes.
- Add about 3 cups water. Simmer for 10-15 mins or until meat is in desired tenderness.
- Remove lemon grass from mixture. Serve warm and enjoy!