Batsui | Kapampangan Batchoy - Video

Batsui is a Kapampangan-style soup made from pork, organ meats, macaroni, and ginger-flavored broth. It's hearty, tasty, and perfect for cold weather!

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How to Make Batsui

✅Ingredients

1 tablespoon canola oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
3 thumb-sized fresh ginger, peeled and julienned (about 3 tablespoons)
3 tablespoons fish sauce
1 pound pork tenderloin, cut into small strips
⅓ pound pork kidney, trimmed of fat and cut into small strips
⅓ pound pork pancreas, cut into small strips
¼ teaspoon pepper
8 cups hot water
1 cup uncooked elbow macaroni
⅓ pound liver, cut into small strips

✅Instructions

In a pot over medium heat, heat the oil. Add onions, garlic, and ginger, and cook until softened. Add fish sauce and bring to a simmer.

Add pork tenderloin and cook, stirring occasionally, until no longer pink. Add the pork kidney and pork pancreas.

Season with pepper and continue to cook the meat, stirring occasionally, until the liquid is mostly absorbed. Add hot water and bring to a boil, skimming scum that may float on top. Cover and cook for about 20 to 30 minutes, or until tender.

Add elbow macaroni noodles and cook for about 5 to 6 minutes. Add the liver and cook for about 3 to 5 minutes, or until the liver is cooked through and the noodles are al dente. Adjust taste with salt if needed.

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