AuthorBiteSizedLechon Kawali Batchoy is a culinary masterpiece that marries two beloved Filipino dishes into one unforgettable meal. Imagine the crunch of perfectly fried lechon kawali, its golden skin crackling with every bite, juxtaposed with the tender, juicy meat underneath. This is paired with batchoy, a savory noodle soup rich with pork broth, flavored with garlic, onions, and a hint of sweetness from shrimp paste. The batchoy's hearty broth is brimming with noodles, tender slices of pork, liver, and chicharon, creating a medley of flavors and textures.
Saute garlic, onions, and shrimp paste.
Add water and bring to a boil. Mix in ground black pepper and sugar. Dissolve pork cube in broth.
Season sliced pork with salt, then cook in broth until tender. Set aside.
Add pork liver strips and cook for 3 to 5 minutes. Set aside.
Cook noodles in broth for 1 to 2 minutes using a strainer basket. Drain in cold water.
To make lechon kawali, deep fry boiled sliced pork until crispy. Set aside.
In a bowl, place noodles and broth. Top with lechon kawali, boiled pork liver strips, soft boiled egg, chicharon, spring onions and toasted garlic. Drizzle with atsuete oil, if using. Serve hot.
Ingredients
Directions
Saute garlic, onions, and shrimp paste.
Add water and bring to a boil. Mix in ground black pepper and sugar. Dissolve pork cube in broth.
Season sliced pork with salt, then cook in broth until tender. Set aside.
Add pork liver strips and cook for 3 to 5 minutes. Set aside.
Cook noodles in broth for 1 to 2 minutes using a strainer basket. Drain in cold water.
To make lechon kawali, deep fry boiled sliced pork until crispy. Set aside.
In a bowl, place noodles and broth. Top with lechon kawali, boiled pork liver strips, soft boiled egg, chicharon, spring onions and toasted garlic. Drizzle with atsuete oil, if using. Serve hot.
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