La Paz batchoy
Blanch 1 lb pork intestine, cut into 1-inch pieces, and set aside. Pat dry 1 lb of pork rib slices and brown in oil, remove. Brown 1 lb pork liver in oil and rendered fat, remove. Stir-fry 1/2 a large onion, grated, in the oil and rendered fat. When translucent, add 3 crushed garlic cloves and 1 tsp bagoong. When aromatic, add 2 quarts water and bring to a boil. Add 1 tsp salt and 2 tsp sugar and stir to dissolve. Replace the pork and reduce heat to a simmer. Cover and cook 45 minutes or until pork is cooked and tender, then place liver and intestine in pot and cover until liver is cooked. Remove liver and cut into slices. Taste broth, correct seasonings.
Meanwhile, cook 1 lb miki noodles (sub. ramen noodles) and toast 1/4 cup minced garlic. Place cooked noodles in bowls, pour over broth, and add the sliced meats. Garnish with toasted garlic, sliced green onions, and crushed chicharron.
"Goodbye," I said.
"Goodbye." He closed the door, and then as if he couldn’t stop himself he kissed my lips through the open window. The driver started the truck and it began to move, grumblingly. Christian stood at the end of the driveway and held out his arm without waving it. With my overstuffed backpack on my lap I couldn’t stick out my head to look at him so I held my arm out the window until we were too far for him to see it. The rest of the way I looked out the window and watched the sun rise over Capiz for the last time. [Read More]