Filipino Batchoy Recipe is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, Recipe from Maridel Uygongco.

Serves 8

Ingredients:

For caldo (broth):

8 cups water

2 tablespoons rock salt

1/4 cup sugar

1 - 2 tablespoons guinamos (shrimp paste), tied ¡n a cheesecloth pouch.

To cook the caldo (broth):

Put all ingredients in a stockpot. Place over high fire and bring to a boil. Lower heat then simmer for 20 minutes. Remove

scum if it forms on the surface.

For the meat:

1/2 kilo tripilla (pork intestines), sliced

18 cups water, divided into 3 portion

2 tablespoons cooking oil

1/4 kilo onions, chopped

3/4 kilo pork meat, cut into strips

3/4 kilo pork liver, cut into strips

To cook the meat:

Wash pork intestines very vll wth running water. Insert a stick and pull to inrt. Wash wth detergent that has been diluted in

water. Rinse veryll th salt and water to remove any residue.

Place 6 cups water ¡n a saucepot. Bring to a boil then simmer for 15 to 20 minutes. Drain then replace with another 6 cups of

water. Boil again then simmer. Drain and replace with remaining 6 cups water.

The intestines must smell fresh and clean after the third boiling. Repeat the procedure if necessary. Remove the intestines from the water then slice into strips. Reserve water.

In another pan, heat the cooking oil and sauté onions until light brown, Add sliced pork intestines and cook for 3 minutes.

Add the reserved water and boil for 5 minutes.Add pork strips, pork liver and the caldo, Cook until done. Season with salt and pepper.

Strain the mixture to separate the meat from the broth.

To assemble

500 grams miki or egg noodles, rinsed with hot water chopped chicha ron, chopped scallions, toasted garlic

Place miki in a bowl. Put pork strips, cooked liver and sliced intestines. Pour enough caldo. Top with chicharon, scallions and garlic.