Low Carb Batchoy
Satisfy your craving for a rich and savory Filipino classic with this Low Carb Batchoy—a healthier twist on a beloved dish. Packed with tender pork belly, flavorful pork liver, and the satisfying crunch of crushed chicharrones, this keto-friendly version replaces traditional noodles with zucchini noodles for a guilt-free indulgence. Simmered in a fragrant broth made with chicken stock, garlic, onion, and ginger, this dish bursts with umami and warmth in every spoonful. Garnished with sliced hard-boiled eggs, spring onions, and optional red chili flakes for a spicy kick, this low-carb comfort food is perfect for family dinners or meal prepping. Ready in just an hour and brimming with bold flavors, Low Carb Batchoy is proof that you can enjoy hearty Filipino cuisine while staying true to your dietary goals!
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Ingredients
- 500 grams Pork belly
- 200 grams Pork liver
- 100 grams Chicharrones (pork rinds), crushed
- 300 grams Zucchini noodles
- 2 tablespoons Fish sauce
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 inch piece Ginger, sliced
- 4 cups Chicken broth
- 2 tablespoons Spring onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Hard-boiled eggs, sliced
- 0.5 teaspoon Red chili flakes (optional)
Directions
Step 1
Start by preparing the ingredients: crush the chicharrones, slice the pork liver into thin strips, and chop the garlic, onion, and ginger.
Step 2
Heat a large pot over medium heat and add a tablespoon of olive oil.
Step 3
Add the minced garlic, chopped onion, and sliced ginger to the pot. Sauté for about 2-3 minutes until the onion is translucent and fragrant.
Step 4
Add the pork belly to the pot and cook for about 10 minutes or until it starts to brown.
Step 5
Add the pork liver and continue cooking for another 5-6 minutes or until both the pork belly and liver are fully cooked.
Step 6
Pour in the chicken broth and add the fish sauce, salt, and black pepper. Bring the soup to a simmer.
Step 7
Allow the soup to simmer for about 15 minutes to let the flavors meld together.
Step 8
Add in the zucchini noodles and cook for an additional 3-5 minutes until the noodles are tender but still firm.
Step 9
Divide the batchoy into bowls and top each serving with crushed chicharrones, sliced hard-boiled eggs, and chopped spring onions.
Step 10
For those who enjoy a bit of heat, sprinkle red chili flakes on top as a final touch.
Step 11
Serve the low carb batchoy hot and enjoy the comforting flavors!
Nutrition Facts
| Serving size | (2322.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3839.4 |
| Total Fat 321.3g | 0% |
| Saturated Fat 117.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1476.9mg | 0% |
| Sodium 9674.2mg | 0% |
| Total Carbohydrate 39.7g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 17.4g | |
| Protein 189.0g | 0% |
| Vitamin D 186IU | 0% |
| Calcium 366.2mg | 0% |
| Iron 54.5mg | 0% |
| Potassium 3537.3mg | 0% |
Source of Calories