1 tablespoon oil
1 medium onion, sliced
1 tablespoon ginger, minced
3 cloves garlic, minced
1/2 kg pork tenderloin, cut into small strips or small cubes
1/4 kg pork liver (optional)
5 to 6 cups water
100 grams misua or Chinese noodles (if you live outside the Philippines this can be found in Asian groceries)
salt and pepper to taste
* Pork Liver is added last to avoid it from toughening .
Directions:
Heat oil in a pot over medium heat.
Add and sauté garlic, ginger and onions until golden brown.
Add pork and stir fry until pork is slightly golden brown in color.
Add water and cook with cover until it boils.
Lower heat and allow to simmer for 20 minutes.
Add misua noodles and pork liver. Simmer for 5-10 minutes.
Add salt and pepper to taste.
Remove from heat. Transfer to serving bowls topped with chopped scallions (optional) and serve with Puto or Pandesal or even with steamed rice.
Source: http://www.testedkitchen.com/how-to-make-bachoy-without-fish-sauce-patis/#ixzz2PMQv5q1n
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