Batchoy (Filipino Style)

Ingredients:

1 lb miki noodles, boiled for 1 minute and drained
1 lb pork
1 lb pig’s intentesines; cleaned, boiled, and sliced
1/4 lb pig liver, sliced into strips
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon shimp paste (bagoong or guinamus) * optional
1 teaspoon onion powder
1 cup pork cracklings (chicharon), crushed
3 tablespoons spring onion, chopped
1/4 cup toasted garlic
7 cups water

How to Cook:

• Boil water in a cooking pot.
• Put in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
• Add the pork and cook until tender (about 30 to 45 minutes)
• Put in the intestines and liver, and then cook for 6 to 10 minutes.
• Remove the pork, liver, and intestine from the broth (caldo). Set aside.
• Slice the pork into strips.
• Arranged the cooked miki noodles in a single serving bowl.
• Place the strips of pork, liver, and intestine on top of the miki noodles.
• Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
• Serve hot.