The Tested Kitchen

Tried and Tested Recipes for the Modern Filipino.

How to cook bachoy (a.k.a. batchoy).

March 10, 2009 By: admin Category: Pork

There are different types of bachoy, however, this recipe might be the simplest for a busy person to make.

*The pork liver is added last to prevent it from toughening. Not fond of pork liver? then simply omit it, the taste is still the same ūüôā




1 tablespoon oil

1 medium onion, sliced

1 tablespoon ginger, minced

3 cloves garlic, minced

1/2 kg pork tenderloin, cut into small strips or small cubes

1/4 kg pork liver (optional)

5 to 6 cups water

100 grams misua or Chinese noodles (if you live outside the Philippines this can be found in Asian groceries)

salt and pepper to taste




Heat oil in a pot over medium heat.

Add and sauté garlic, ginger and onions until golden brown.

Add pork and stir fry until pork is slightly golden brown in color.

Add water and cook with cover until it boils.

Lower heat and allow to simmer for 20 minutes.

Add misua noodles and pork liver. Simmer for 5-10 minutes.

Add salt and pepper to taste.

Remove from heat. Transfer to serving bowls topped with chopped scallions (optional) and serve with steamed rice.

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1 Comments to “How to cook bachoy (a.k.a. batchoy).”

  1. One of my pabolits! And I kid you not!

    Nice site!