INGREDIENTS:
| 1 tbsp. canola oil 4 garlic cloves, minced 1 medium onion, sliced thin 1 tbsp. grated ginger root 1/2 cup pork tenderloin, diced thin 1/2 cup diced pork liver 1/4 cup pork kidney, cleaned diced | 4 cups water 1 tbsp. patis 1 tsp. salt 1/8 tsp. pepper 2 oz. misua or vermicelli or the fine rice noodles (about 1 cup) 2 green onions, minced |
DIRECTION:
- In a medium saucepan, heat oil, sauté garlic, ginger and onions in oil for 2 minutes. Stir in pork and kidney for 5 minutes. Add water cover with lid.
- Bring to a boil, season with patis, salt, pepper. Lower heat, cover and simmer for 30 minutes (add liver during last 10 minutes) or until meats are tender.
- Stir in misua and turn off heat. Garnish with green onions and fried garlic chips. Serve hot. To save leftover bachoy for later use, drain broth from meats and misua and refrigerate them separately or noodles will turn pasty.
- If possible, it is best not to reseat bachoy because it does not hold well. Add the noodles only to whatever amount is need at one seating. Reheat meat and broth as need and add the noodles just before another serving.
Preparation and cooking time: 45 minutes
Serves: 4 – 6 people
