February 10, 2021
Batchoy Lugaw

Time needed: 2 hours and 30 minutes.

Makes: 4 servings

Batchoy Soup base:
2 pieces 2-inch long ginger, smashed
1 piece large white onion, quartered
¼ kilo chicken soup bones, washed
¼ kilo pork soup bones, washed
8 – 10 cups water
1/2 kilo pork kasim, whole
¼ kilo pork liver
1/3 cup guinamos/bagoong isda
1 tablespoon black peppercorn

2 tablespoons vegetable oil
3 tablespoons garlic, minced
½ cup red onions, minced
4 tablespoons ginger, sliced into very thin matchsticks
1 piece siling pangsigang, finely chopped
1½ cup glutinous rice, soaked overnight
1 cup rice
2 cups dahoon ng sili
5 – 6 cups batchoy soup
Cooked pork meat from soup base, sliced into small pieces
Cooked liver from soup base, sliced into small pieces
1 pack coagulated pork/chicken blood

Blood curds (If Ready Made is Unavailable):
1 cup pork/chicken blood
½ tablespoon grated ginger
½ tablespoon grated garlic
Salt, to taste
Ground black pepper, to taste

Shredded pechay baguio
Crushed chicharron
Leeks, sliced
Toasted garlic
Hard boiled eggs


  1. Make blood curds

    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.

  2. Make batchoy soup

    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.

  3. Make lugaw

    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.