Name: Bukotchoy
Yield: 4 servings
Ingredients: cooking oil; ½ medium red onion; 4 garlic cloves; 1 tsp bagoong; 3 cups water; ½ tbsp salt; ½ tsp ground black pepper; 2 tsp sugar; ¼ kg pork; 4 cups buko juice; ⅛ kg pork liver; 3 cups egg noodles; buko shell; ¼ cup chicharon; 2 tbsp spring onion; 1 pc egg; buko strips (optional); 2 tbsp garlic

Batchoy

1

Saute onions, garlic, and bagoong in oil until fragrant.

2

Add water and bring to a boil. Mix in salt, ground black pepper, and sugar.

3

Add pork and boil until tender.

4

Mix in buko juice and boil.

5

Add pork liver strips and cook for 3 to 5 minutes. Remove from heat and set side.

6

Cook noodles in broth for 1 to 2 minutes using a strainer basket. Drain in cold water and set aside.

Assembly

7

In a buko shell, place noodles and broth. Top with pork liver strips, a fresh egg, and other delicious toppings like chicharon, spring onions, buko strips, and toasted garlic. Enjoy!