How to Cook Batchoy


  •  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 pancit or Chinese noodles
  • salt and pepper to taste
  • raw egg (optional)
  • chicharon
  • fried garlic


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 , add pork  liver and allow to simmer for 20 minutes.

Add salt and pepper to taste.

In bowl with pancit, pour the broth.  Topped with chopped scallions (optional) , fried garlic, spring onions and chicharon.

Add the raw egg.


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