Pinoy Batchoy Recipe

• 1 lb miki noodles, boiled for 1 minute and drained
• 1 lb pork
• 1 lb pig’s intentesines; cleaned, boiled, and sliced
• 1/4 lb pig liver, sliced into strips
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons sugar
• 1 teaspoon shimp paste (bagoong or guinamus) * optional
• 1 teaspoon onion powder
• 1 cup pork cracklings (chicharon), crushed
• 3 tablespoons spring onion, chopped
• 1/4 cup toasted garlic
• 7 cups water

Directions