Low Carb Batchoy
Dive into a comforting bowl of **Low Carb Batchoy**, a modern twist on the classic Filipino noodle soup that's perfect for keto and low-carb diets. This guilt-free dish swaps traditional noodles for tender zucchini noodles, while still delivering bold, savory flavors with rich pork belly, velvety pork liver, and an aromatic broth infused with garlic, ginger, and fish sauce. Topped with crunchy crushed chicharrones, sliced hard-boiled eggs, and fresh spring onions, every spoonful is a satisfying blend of textures and traditional flair. Ready in just one hour, this easy-to-make recipe is ideal for anyone craving authentic Batchoy without the carbs. Serve it warm, and turn up the heat with a sprinkle of red chili flakes for an extra kick!
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Recipe Information
Ingredients
- 500 grams Pork belly
- 200 grams Pork liver
- 100 grams Chicharrones (pork rinds), crushed
- 300 grams Zucchini noodles
- 2 tablespoons Fish sauce
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 inch piece Ginger, sliced
- 4 cups Chicken broth
- 2 tablespoons Spring onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Hard-boiled eggs, sliced
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Start by preparing the ingredients: crush the chicharrones, slice the pork liver into thin strips, and chop the garlic, onion, and ginger.
Heat a large pot over medium heat and add a tablespoon of olive oil.
Add the minced garlic, chopped onion, and sliced ginger to the pot. Sauté for about 2-3 minutes until the onion is translucent and fragrant.
Add the pork belly to the pot and cook for about 10 minutes or until it starts to brown.
Add the pork liver and continue cooking for another 5-6 minutes or until both the pork belly and liver are fully cooked.
Pour in the chicken broth and add the fish sauce, salt, and black pepper. Bring the soup to a simmer.
Allow the soup to simmer for about 15 minutes to let the flavors meld together.
Add in the zucchini noodles and cook for an additional 3-5 minutes until the noodles are tender but still firm.
Divide the batchoy into bowls and top each serving with crushed chicharrones, sliced hard-boiled eggs, and chopped spring onions.
For those who enjoy a bit of heat, sprinkle red chili flakes on top as a final touch.
Serve the low carb batchoy hot and enjoy the comforting flavors!
Nutrition Facts
Calories |
3839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.3 g | 412% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1477 mg | 492% | |
| Sodium | 9674 mg | 421% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 17.4 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 366 mg | 28% | |
| Iron | 54.5 mg | 303% | |
| Potassium | 3537 mg | 75% | |
*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.
