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Bukotchoy

Yields4 ServingsTotal Time44 mins

Classic batchoy with a coconut twist!

Batchoy
 cooking oilfor sauteeing
 ½ medium red onionfinely chopped
 4 garlic clovesfinely chopped
 1 tsp bagoong
 3 cups water
 ½ tbsp salt
 ½ tsp ground black pepper
 2 tsp sugar
 ¼ kg porksliced (mabuto)
 4 cups buko juice
 ⅛ kg pork livercut into strips
 3 cups egg noodles
Assembly
 buko shellfor the container
 ¼ cup chicharonchopped
 2 tbsp spring onionfinely chopped
 1 pc egg
 buko strips (optional)
 2 tbsp garlicfinely chopped and toasted (optional)
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!

Nutrition Facts

0 servings

Serving size