Low Sodium Batchoy
Discover a healthier spin on a Filipino classic with this Low Sodium Batchoy recipe, a perfect blend of rich, savory flavors without the guilt. This rendition of the iconic noodle soup substitutes traditional seasonings with low sodium soy sauce and a salt substitute, allowing you to enjoy the authentic essence of Batchoy with less sodium. Tender pork belly, pork liver, and slow-simmered beef bone broth build layers of robust flavor, enhanced by aromatic garlic, ginger, and bay leaves. Topped with crushed chicharrones, green onions, and perfectly boiled eggs, this comforting dish is brimming with texture and heartiness. Ideal for fans of Filipino cuisine seeking a healthier option, this recipe is easy to prepare and delivers restaurant-quality results right in your own kitchen. Indulge in a bowl of this savory delight and experience the timeless comfort of Batchoy in a wholesome, low-sodium form.
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Recipe Information
Ingredients
- 500 grams Pork belly
- 200 grams Pork liver
- 300 grams Beef bones
- 5 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 inch Ginger, sliced
- 1 tablespoon Black peppercorns
- 2 pieces Bay leaves
- 1 tablespoon Fish sauce
- 1 tablespoon Patis (Filipino fish sauce)
- 2 tablespoons Low sodium soy sauce
- 300 grams Rice noodles
- 1 cup Chicharrones, crushed
- 4 stalks Green onions, chopped
- 4 pieces Boiled eggs, halved
- 2 teaspoons Salt substitute
- 8 cups Water
Instructions
Cut the pork belly and liver into bite-sized pieces.
In a large pot, add the beef bones and 8 cups of water. Bring to a boil, skimming off any foam.
Once boiling, reduce the heat and add garlic, onion, ginger, black peppercorns, and bay leaves. Simmer for 45 minutes to extract the flavors.
Remove the bones from the broth and add the pork belly pieces. Simmer for an additional 30 minutes or until the pork belly is tender.
Add the pork liver and simmer for another 15 minutes.
Stir in the fish sauce, patis, low sodium soy sauce, and salt substitute. Adjust to your taste preference.
In a separate pot, cook the rice noodles according to the package instructions. Drain and set aside.
To serve, divide the rice noodles into bowls. Ladle the soup with meat over the noodles.
Top each bowl with crushed chicharrones, green onions, and half a boiled egg.
Serve immediately and enjoy your low sodium Batchoy.
Nutrition Facts
Calories |
5455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.5 g | 524% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1598 mg | 533% | |
| Sodium | 8696 mg | 378% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 7.3 g | ||
| Protein | 296.8 g | 594% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 547 mg | 42% | |
| Iron | 61.5 mg | 342% | |
| Potassium | 10671 mg | 227% | |
*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.
