Bachoy

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Bachoy
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 45 minutes
Bachoy
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 45 minutes
Ingredients
Servings: people
Instructions
  1. Pour water to a stockpot and bring to a boil. Add pork, liver and chicken; season with salt and pepper. Cover and cook over high heat for 15 minutes; skim off the fat.
  2. Take out the meat and the liver; let it cool. Reserve the broth and set aside. By using your hands (or two forks – one to shred the meat and one to hold the bone) shred the pork and chicken meat; discard the bones. Slice the liver thinly. Set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Sauté ginger for 2 minutes. Add onion and garlic; sauté until onion is translucent. Remove from the pan and set aside.
  4. In the same skillet, heat the remaining oil over medium heat. Stir-fry the shredded pork and chicken for about 5 minutes, or until lightly brown. Add shrimp; stir-fry for 5 minutes, or until shrimp turns pink and cook. Remove from the pan and set aside.
  5. Add the sautéed ginger, garlic and onion to the reserved broth in the stockpot; bring to boil. Add fish sauce, shrimp paste, sugar and salt and pepper, to taste. Reduce heat and add the noodles. Simmer for about 2-3 minutes (for fresh noodles) or 10 minutes (for dried noodles), or until noodles are soft.
  6. Ladle the broth and noodles into individual bowls. Top with the sautéed meat and shrimp and sliced liver. Garnish with green onions, Fried Garlic, and fried pork rinds. Serve hot.
  7. Serves while hot.

Post Author: All Filipino Recipes

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