Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Bas-uy (Pork and Liver Soup with Lemongrass and Chayote)
Bas-uy (Pork and Liver Soup with Lemongrass and Chayote) — a delicious pork dish prepared with traditional Filipino flavors.
Instructions
- Heat over the cooking oil in a cooking pot.
- Once the oil becomes hot, sauté onion and ginger until the onion becomes soft.
- Add the sliced liver. Continue to sauté for 2 minutes. This will remove the gamy taste and aroma. Remove the liver and temporarily place in a clean plate.
- Put-in the garlic. Saute until color turns light brown.
- Add-in the pork. Cook for 3 to 5 minutes.
- Pour-in the beef broth. Let boil.
- Put-in the lemongrass. Cover and simmer for 30 to 45 minutes.
- Remove the lemongrass. Put-in the chayote and cooked liver. Continue to cook in medium heat for 3 to 5 minutes. Add water, if needed.
- Add-in the green onion or onion leeks. Cook for 2 minutes.
- Add salt and pepper to taste. You can also use fish sauce if you prefer.
- Serve hot with rice.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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