• 300 gm (10 1/2 oz) pork kidney
  • 1/4 kilo (9 oz) pork Lapay (spleen)
  • 1/4 kilo (9 oz) pork tenderloin
  • 200 gm (7 oz) pork liver
  • 1 Tbsp ginger, cut into fine strips
  • 1 head garlic, minced
  • 1 medium onion, minced
  • 1.25 liters (~5 cups) water (or chicken broth if you use chicken meat)
  • salt and pepper to taste
  • 3 Tbsp patis
  • 200 gm (7 oz) fresh miki, washed (Thick wheat noodles)

  • spring onions, chopped
  • toasted garlic (fried separately)
  • 120 ml (1/2 cup) pork cracklings or chicharon, pounded to your preference
  • Whole raw egg for each bowl serving (has to be optional)
  • (Note: you can replace any (or all) meat items with shrimp, chicken breast or beef loin)

  1. Slice the kidney and remove the white parts inside. If left inside, it will emit a slight odor. Rub kidney with salt and wash thoroughly.
  2. Slice kidney, lapay (spleen), liver, kidney and pork tenderloin into 2 cm (~3/4 in) cubes. Set aside.
  3. In the Kawali, saute garlic. Remove when brown so you can use this for toppings. Then continue to saute the onions, ginger and patis.
  4. When onions are transparent, add in the lapay , kidney and liver. Stir for 10 minutes.
  5. Add pork tenderloin ( or substitute like shrimps, chicken or beef loin) and stir for another 2 miutes.
  6. Add water and allow to boil.
  7. Season with salt and pepper. Simmer for 5 minutes.
  8. Add the washed miki noodles. Simmer for a minute or two. Don’t overcook.
  9. When serving in the bowl, add the batchoy, then top with toasted garlic, green onions and pork cracklings.
  10. Add raw egg to the steaming bowl if you wish.