Gluten-Free Batchoy

Dive into the comforting and flavorful world of *Gluten-Free Batchoy*, a hearty twist on the classic Filipino noodle soup that caters to gluten-free diets without sacrificing taste. This savory dish features tender slices of boneless pork shoulder and pork liver, simmered to perfection in a rich, aromatic chicken broth seasoned with gluten-free fish sauce and soy sauce. Gluten-free noodles provide the perfect base, soaking up the bold, umami-packed flavors of the soup. Each bowl is topped with crispy chicharrón, sunny-side-up eggs, and fresh spring onions for added texture and depth, with optional chili flakes for a spicy kick. Ready in just over an hour, this comforting recipe is perfect for satisfying cravings while supporting gluten-free dietary needs. Serve it hot and enjoy a soul-warming bowl of traditional Filipino goodness reimagined!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the sliced pork shoulder to the pot and cook until it is slightly browned, about 5-7 minutes.

Step 4

Add the pork liver to the pot and continue to sauté for another 3 minutes until the liver is browned.

Step 5

Pour in the chicken broth, ensuring the meat is submerged. Bring to a boil, then reduce the heat to a simmer.

Step 6

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.

Step 7

While the soup is simmering, boil the gluten-free noodles as per the packaging instructions. Drain and set aside.

Step 8

In a separate pan, heat the remaining 1 tablespoon of olive oil and fry the two eggs sunny side up. Set aside for serving.

Step 9

After the soup has simmered, adjust the seasoning with additional salt or pepper if needed.

Step 10

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.

Step 11

Garnish with crushed chicharrón, the green part of the green onions, and spring onions. Add chili flakes for a spicy kick, if desired.

Step 12

Serve hot and enjoy your delicious gluten-free batchoy!

Nutrition Facts

Serving size	2067.3 grams (2067.3g)

Amount per serving	% Daily Value*
Calories	2376

Total Fat 135.30g	173%
Saturated Fat 38.80g	194%
Polyunsaturated Fat 4.80g
Cholesterol 958mg	319%
Sodium 9122mg	397%
Total Carbohydrate 128.40g	47%
Dietary Fiber 8.40g	30%
Total Sugars 11.50g
Protein 154.90g	310%

Vitamin D 131IU	655%
Calcium 291mg	22%
Iron 34mg	188%
Potassium 2898mg	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.

Source of Calories

Fat: 51.8%

Protein: 26.4%

Carbs: 21.8%