Beef Batchoy Soup

(picture:ctto)

Ingredients

batchoy consists of pork lomo, lapay and bato (pork tenderloin, spleen and kidneys), thinly sliced then cut into thin strips
200 grams pork liver thinly sliced and cut into thin strips
2 shallots finely sliced
6 cloves garlic finely minced
2 thumb-sized pieces ginger peeled and julienned
3 to 4 finger chilies each cut into two pieces
2 to 3 cups bone broth preferably homemade
3 tablesoons cooking oil
patis (fish sauce) to taste
ground black pepper optional
1 bunch sili (chili) leaves

Instructions

1. Heat the cooking oil in a pot. Saute the ginger, garlic, shallots until fragrant. Add the pork tenderloin, spleen and kidney, and liver. Cook until the meat changes color and continue sautéing until the shallot slices appear translucent.

2. Pour in the broth. Season with fish sauce. Bring to the boil. Lower the heat, cover and simmer for 15 to 30 minutes.

3. Bring to the boil. Add more fish sauce, if needed. If using pepper, add it now. Lower the heat, cover and simmer for another 10 minutes.

4.  Add the sili leaves, pressing them down into the broth. Cover and leave to wilt the leaves for a few minutes.