Bachoy is the quintessential Iloilo dish, said to have originated in the market of La Paz, Iloilo by a butcher named Deco, who wanted to make use of the less popular, inexpensive cuts of meat. Thus the original recipe contained pork liver, pancreas, heart, stomach, tripe, spleen and kidney. Today's more modern version eliminates some of these butcher trimmings but a good, rich broth is still a must.
For Stock:
1 kilo pork ribs, chopped into 2"
pieces
10-12 cups water
1 onion, quartered
1/2 cup cooking oil, divided
1/2 kilo pork shoulder, julienned
1 cup sliced pork liver
1 cup sliced cooked chicken
gizzards
1/2 cup thinly sliced garlic
1/2 cup chopped onions
2 tablespoons sliced ginger
11/2 tablespoons patis
2 pork broth cubes
Salt and pepper to taste
1/2 kilo thin miki noodles,
immersed in boiling water 2
minutes then drained
For Garnish:
1/2 cup chopped spring onions
11/2 cups coarsely crushed pork
chicharon
3 hard-cooked eggs, sliced into
rounds
Fried garlic
Prepare the Stock: ~ In a deep pot, place pork ribs, water and onion. Heat to boiling then reduce to simmer for 30
minutes.
Skim off any scum or impurities that rise to the surface of the simmering broth. Strain the liquid into a bowl and set aside.
Meanwhile heat 1 /4 cup of the cooking oil in another gan. Add the pork meats and fry until golden. Stir in chicken gizzards and heat through. Set aside.
In a deep pot heat remaining cooking oil. Saute garlic until golden. Scoop out about 6 teaspoons of the fried garlic and
set aside for garnish.
In the same pot with remaining garlic, saute onions and ginger around 3 minutes. Stir in fried meats. Season with patis; mix well.
Pour in reserved pork stock and broth cubes. Let boil then simmer about 8 minutes. Add salt and pepper to taste.
To serve: In 6 individual bowls arrange drained miki noodles. Ladle into each bowl the prepared broth and cooked meats.
Garnish with spring onions, chicharon, sliced eggs and fried garlic. Serve hot with puto manapla or biscocho.
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| Bachoy |
