Gluten-Free Batchoy
Dive into the comforting flavors of "Gluten-Free Batchoy," a delectable twist on the classic Filipino noodle soup, lovingly crafted to suit those with gluten sensitivities. This hearty dish features tender slices of boneless pork shoulder and rich pork liver simmered in a flavorful broth infused with gluten-free fish sauce and soy sauce, creating a savory base that warms your soul. Nestled within are gluten-free noodles, perfectly cooked to complement the rich flavors of the soup. Topped with crispy chicharrón for crunch, sunny-side-up eggs for indulgence, and fresh spring onions for a burst of brightness, this gluten-free version of batchoy doesn’t compromise on authenticity or taste. A sprinkle of chili flakes adds optional heat for spice lovers. Ready in just over an hour, this recipe delivers restaurant-quality comfort food straight to your dining table. Perfect for family dinners or a cozy night in, "Gluten-Free Batchoy" is a must-try for anyone craving the magic of Filipino cuisine.
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Recipe Information
Ingredients
- 250 grams Gluten-free noodles
- 300 grams Boneless pork shoulder
- 100 grams Pork liver
- 4 cups Chicken broth
- 2 tablespoons Gluten-free fish sauce
- 1 tablespoon Gluten-free soy sauce
- 3 stalks Green onions
- 4 cloves Garlic
- 1 medium Onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Chicharrón (pork cracklings)
- 2 pieces Eggs
- 3 tablespoons Olive oil
- 2 tablespoons Spring onions (for garnish)
- 0.5 teaspoon Chili flakes (optional)
Instructions
Prepare the ingredients by thinly slicing the boneless pork shoulder, pork liver, and garlic. Chop the onion and the green onions, separating the white part from the green part.
In a pot, heat 2 tablespoons of olive oil over medium heat. Sauté the garlic, onion, and the white part of the green onions until fragrant and translucent.
Add the sliced pork shoulder to the pot and cook until it is slightly browned, about 5-7 minutes.
Add the pork liver to the pot and continue to sauté for another 3 minutes until the liver is browned.
Pour in the chicken broth, ensuring the meat is submerged. Bring to a boil, then reduce the heat to a simmer.
Stir in the gluten-free fish sauce, gluten-free soy sauce, salt, and black pepper. Let the mixture simmer for about 20 minutes to develop the flavors.
While the soup is simmering, boil the gluten-free noodles as per the packaging instructions. Drain and set aside.
In a separate pan, heat the remaining 1 tablespoon of olive oil and fry the two eggs sunny side up. Set aside for serving.
After the soup has simmered, adjust the seasoning with additional salt or pepper if needed.
To serve, place a portion of the cooked noodles into each bowl, ladle the hot soup over the noodles, and top each serving with a fried egg.
Garnish with crushed chicharrón, the green part of the green onions, and spring onions. Add chili flakes for a spicy kick, if desired.
Serve hot and enjoy your delicious gluten-free batchoy!
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 9122 mg | 397% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 11.5 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 291 mg | 22% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
