Batchoy Soup

Ingredients

• 500g (1.1 lb) pork belly, sliced into thin strips 500g (1.1 lb) pork belly, sliced into thin strips
• 500g (1.1 lb) beef shank, bone-in 500g (1.1 lb) beef shank, bone-in
• 500g (1.1 lb) chicken thighs, bone-in 500g (1.1 lb) chicken thighs, bone-in
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 liters (8 cups) water 2 liters (8 cups) water
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 250g (9 oz) fresh egg noodles 250g (9 oz) fresh egg noodles
• 4 hard-boiled eggs, peeled and halved 4 hard-boiled eggs, peeled and halved
• 4 green onions, chopped 4 green onions, chopped
• 4 cloves garlic, minced and fried until crispy 4 cloves garlic, minced and fried until crispy
• Pork cracklings (chicharon), for garnish Pork cracklings (chicharon), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Sauté the onions and minced garlic until fragrant.
2. 2.
   Add the pork belly, beef shank, and chicken thighs to the pot. Cook until the meat is lightly browned.
3. 3.
   Pour in the water, fish sauce, soy sauce, sugar, and ground black pepper. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
4. 4.
   Remove the meat from the pot and set aside. Strain the broth to remove any impurities.
5. 5.
   Cook the fresh egg noodles according to the package instructions. Drain and set aside.
6. 6.
   To serve, divide the cooked noodles among bowls. Top with the tender meat slices, halved hard-boiled eggs, chopped green onions, and fried garlic. Ladle the hot broth over the ingredients. Garnish with pork cracklings.
7. 7.
   Serve the Batchoy Soup hot and enjoy!

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, pork belly adds a rich and succulent flavor to the soup.
• Beef shank — Make sure to trim any excess fat from the beef shank before cooking to avoid an overly greasy broth.
• Fresh egg noodles — If fresh egg noodles are not available, you can substitute with dried egg noodles. Cook them according to the package instructions before adding to the soup.
• Pork cracklings — You can make your own pork cracklings by frying pork rinds until crispy. Alternatively, you can find pre-packaged pork cracklings in some grocery stores.

Tips & Tricks

• To enhance the flavor of the broth, you can add a small piece of ginger and a few pieces of star anise during the simmering process.
• For a spicier kick, you can add a teaspoon of chili flakes or a chopped chili pepper to the soup.
• If you prefer a thicker broth, you can dissolve a tablespoon of cornstarch in water and add it to the simmering soup, stirring until thickened.
• Leftover Batchoy Soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Batchoy Soup piping hot in individual bowls. Provide spoons and chopsticks for easy enjoyment. Accompany the soup with calamansi or lime wedges for a tangy citrus twist.

Presentation advice

To make the Batchoy Soup visually appealing, arrange the toppings neatly on top of the noodles. Sprinkle the fried garlic and green onions generously for added color and texture. Place the halved hard-boiled eggs on one side of the bowl and garnish with a few pieces of pork cracklings.