Batchoy Kapampangan

🧂 Ingredients

• 1 kilo pork belly

  (cut in strips)
• 4 pcs pork kidney

  (cut in strips)
• 1 cup pork pancreas (lapay/kundilat)

  (cut in small pieces)
• 1-2 thumb-size ginger

  (cut in strips)
• 1 medium onion

  (sliced)
• 3 cloves garlic

  (chopped)
• 1 cup vermicelli

  (sotanghon)
• 3 tbsp fish sauce
• 3 cups water
• ¼ tsp salt

  (for rubbing on the pork kidney)
• 2 tbsp cooking oil

Instructions

• 1 Cut the kidneys in half-lengthwise and remove the white veins and fat. Rub with
  salt and wash thoroughly together with other pork parts. Set aside
• 2 In a pot, saute ginger, garlic, and onion in oil over medium heat until
  translucent and aromatic.
• 3 Add the cut kidneys and pancreas (lapay) and fry for a couple of minutes until
  brown. Pour fish sauce and stir. Add pork belly strips then stir and fry until
  the sauce is absorb by the meat.
• 4 Add water and let simmer until pork is tender. Taste and adjust with fish sauce
  if needed.
• 5 Add the vermicelli (sotanghon) and let simmer for 20 minutes or until the
  vermicelli is cooked.
• 6 Transfer in a serving bowl and serve hot with steaming rice! Bon Appetit!

Nutrition Info