COPYRIGHT 2015 l ALING ODAY
Ingredients:
500g pork belly, cut into strips 300g pork liver, cut into strips 150g ginger, cut into strips 1 onion, chopped 6-7 cloves garlic, mince salt & pepper to taste 2-3 tbsp. soy sauce 8 to 10 cups pork broth or water 500g sotanghon noodles 250g pork crakling (chicharon) 2 tbsp. oil Procedures: 1. Pre-heat a big pan without oil. Transfer the pork and cook it without oil until brown. 2. Add ginger and continue cooking. Make sure to mix it most of the time so it will not stick in a pan. 3. When you can smell the aroma of ginger from cooking, add onion ang continue to cook until the onion is soft. Add liver and continue cooking for 2- 3 minutes. 4. Then add the garlic. Continue cooking till the garlic is brown. 5. Add salt, pepper and soy sauce. Continue cooking till the meat is dry. 6. Soak the sotanghon noodle ina bowl with water. Once soft, cut it to shorthen the noodle. Drain water and set aside. 7. Add the water and simmer it for 5 minutes. Check the taste. 8. After 5 minutes of simiring, add the noodles. Stir it well. 9. And lastly, add the pork crackling (chicharon). Continue to simmer for another 5 minutes. 10. Transfer in a bowl then ready to serve. Enjoy!
Syutsa  (Tayabas Batchoy)
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Syutsa  (Tayabas Batchoy)
500g pork belly, cut into strips 300g pork liver, cut into strips 150g ginger, cut into strips 1 onion, chopped 6-7 cloves garlic, mince salt & pepper to taste 2-3 tbsp. soy sauce 8 to 10 cups pork broth or water 500g sotanghon noodles 250g pork crakling (chicharon) 2 tbsp. oil Procedures: 1. Pre-heat a big pan without oil. Transfer the pork and cook it without oil until brown. 2. Add ginger and continue cooking. Make sure to mix it most of the time so it will not stick in a pan. 3. When you can smell the aroma of ginger from cooking, add onion ang continue to cook until the onion is soft. Add liver and continue cooking for 2-3 minutes. 4. Then add the garlic. Continue cooking till the garlic is brown. 5. Add salt, pepper and soy sauce. Continue cooking till the meat is dry. 6. Soak the sotanghon noodle ina bowl with water. Once soft, cut it to shorthen the noodle. Drain water and set aside. 7. Add the water and simmer it for 5 minutes. Check the taste. 8. After 5 minutes of simiring, add the noodles. Stir it well. 9. And lastly, add the pork crackling (chicharon). Continue to simmer for another 5 minutes. 10. Transfer in a bowl then ready to serve. Enjoy!