Bowl of Pork, Liver & Kidney Soup
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Pork, Liver & Kidney Soup


Philippine   -   Bachoy
Serves:
Effort:
Sched:
DoAhead:  		 4 soup
**
45 min
Yes		 This quick, easy to make soup is unusual in using three parts of a pig for an interesting contrast in flavors.

8
9
8
3
4
1/4
1
4
1
1/2
1/4
-------
1/4
oz
oz
oz
cl
oz
in
T
c
T
t
t
---
c
Pork (1)
Pork Kidney  
Pork Liver
Garlic
Onion
Ginger Root
Oil
Stock (2)
Fish Sauce (3)  
Salt
Pepper
-- Garnish
Scallions
Prep   -   (15 min)
  1. Cut PORK into 1/2 inch cubes.
  2. Cut away all the white fat and membranes from inside the KIDNEYS and and cut into 1/2 inch cubes. Cut LIVER into 1/2 inch cubes. Mix and soak in several changes of cool salted water. This is to keep the soup from being too murky. Drain
  3. Crush GARLIC and chop small. Chop ONION medium. Slice GINGER very thin and cut into thin matchsticks. Mix.
  4. Chop SCALLIONS for garnish.
Run   -   (30 min)
  1. In a spacious sauté pan, wok or stew pot, heat oil and fry Onion Mix stirring until onions are translucent.
  2. Stir in Pork and fry stirring for about 4 minutes.
  3. Stir in drained Kidney mix and fry stirring often until all the liquid has evaporated and it's actually frying again.
  4. Stir in Stock, Fish Sauce, Salt and Pepper. Bring to a boil and simmer covered about 10 minutes.
  5. Serve hot garnished with chopped Scallions
NOTES:

  1. Pork:

      This should be loin (pork chop) or tenderloin for quick cooking. If you have only tougher cuts, give it more frying time before adding the liver and kidneys.

  2. Stock:

      Beef or Pork stock will work fine.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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