Batchoy Lugaw

In a heat-safe container, mix together the pork/chicken blood, grated ginger, and grated garlic. Season well with salt and pepper. Mix well and place in a steamer. Steam on high until the blood cooks through and forms a firm and solid block. Set aside to cool. Slice into matchsticks. set aside.

Make batchoy soup. In a large pot/pressure cooker over medium heat, cover the pork and chicken soup bones with water and bring to a boil. Drain the scummy water and rinse the pot/pressure cooker and soup bones well. Return the soup bones to the pot/pressure cooker. Add the smashed ginger, white onion, peppercorns, whole pork kasim, pork liver, and new water to completely cover everything. Season well with salt. Boil until liver is tender then remove liver and slice into strips. Continue boiling soup for about 1½ hours. Uncover pot, add more water as necessary to make 5 -6 cups, and add the guinamos/bagoong isda. Boil uncovered until the fishy smell disappears then strain the soup and set aside. Slice tender pork kasim into thin strips.

In a large, deep pot, saute the garlic, onion, ginger, and siling pangsigang in oil for a few minutes. Add the soaked glutinous rice, regular rice, and the batchoy soup. Simmer while occasionally stirring until lugaw is cooked through and reduced. Add the dahon ng sili, ¾ of pork strips, ¾ of the pork liver and ¾ of pork blood. Adjust seasoning as needed with ground black pepper. Serve and top with shredded pechay baquio, remaining pork strips, liver, and blood, crushed chicharron, sliced leeks, and toasted garlic.