Soup No.5 (Filipino Ox Offal Soup)

Steps

1. 1Blanch the meat15 min

   Place the ox offal in a pot of boiling water along with 1 thumb of sliced ginger and ⅓ cup of vinegar. Blanch for 10-15 minutes, then rinse off any impurities.

   1 whole bat and ballsGingerVinegar
2. 2Pressure cook the offal40 min

   Place the blanched meat (setting aside the balls to cook separately) in a pressure cooker along with 5-6 bay leaves, 1 halved bulb of garlic, 2 stalks of leeks, 1 thumb of sliced ginger, and 1 tbsp of salt. Add water to cover. Pressure cook for 35-45 minutes or until tender. This will serve as the broth for the soup.

   Cook the balls separately for another 35-45 minutes as they require longer cooking time.

   1 whole bat and ballsBay leafRed onionGarlicLeekSalt
3. 3Slice the meat

   Remove the cooked meat from the pressure cooker, slice into bite-sized chunks, and set aside. Reserve the broth.

   1 whole bat and balls
4. 4Sauté aromatics

   In a large pot, heat 3-4 tbsp of annatto oil. Sauté 1 diced red onion, 15-20 sliced garlic cloves, 1 sliced leek stalk, and 1 thumb of julienned ginger until soft.

   3-4 tbsp of annatto oilRed onionGarlicLeekGinger
5. 5Add meat and seasonings

   Add back the sliced meat to the pot. Add 3 green chilies, 4 bird's eye chilies, ⅓ packet sibot, ¼ cup brown sugar, salt and pepper to taste, 1 sliced radish, and 1 tied lemongrass stalk.

   1 whole bat and ballsChili pepper⅓ packet sibotBrown sugarBlack pepperRadishLemongrass
6. 6Simmer the soup30 min

   Fill the pot with the reserved broth and bring to a simmer. Cook for 30 minutes to allow flavors to meld.

7. 7Finish and thicken

   Add 1 tbsp fish sauce, adjust salt and pepper to taste, and stir in 2 tbsp cornstarch slurry. Mix well until the soup thickens.

   Black pepperFish sauceCornstarch
8. 8Serve and enjoy

   Serve the soup hot and enjoy with rice or as pulutan.