📝 About This Recipe
Hailing from the Western Visayas region of the Philippines, Bas-uy is a masterclass in rustic, comforting Filipino home cooking. This vibrant soup features tender pork and nutrient-rich liver simmered in a light, aromatic broth infused with fresh ginger, lemongrass, and turmeric. It is a celebration of local garden vegetables like squash and moringa, offering a clean yet deeply savory flavor profile that is both restorative and incredibly satisfying.
🥗 Ingredients
Proteins
- 500 grams Pork belly or shoulder (sliced into thin, bite-sized strips)
- 200 grams Pork liver (sliced into thin strips; soaked in milk or water to remove bitterness)
Aromatics and Base
- 3 inch piece Ginger (peeled and julienned into matchsticks)
- 5 cloves Garlic (minced)
- 1 medium Red onion (sliced)
- 2 stalks Lemongrass (Tanglad) (white parts only, bruised to release oils)
- 1 inch piece Fresh Turmeric (peeled and thinly sliced or grated)
- 3 tablespoons Fish sauce (Patis) (adjust to taste)
- 6 cups Water or Rice Wash (use the second wash of rice for extra body)
- 2 tablespoons Cooking oil (neutral oil like canola or vegetable)
Vegetables
- 2 cups Kabocha Squash (Kalabasa) (peeled and cubed into 1-inch pieces)
- 1 large Chayote (Sayote) (peeled, cored, and sliced)
- 1 bunch Long green beans (Sitaw) (cut into 2-inch lengths)
- 1 cup Moringa leaves (Malunggay) (plucked from stems)
- 3 stalks Spring onions (cut into 1-inch lengths)
👨🍳 Instructions
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1
Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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2
Sauté the julienned ginger and sliced turmeric for 2 minutes until they become fragrant and the oil turns slightly golden.
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3
Add the onions and garlic. Continue sautéing until the onions are translucent and the garlic is lightly browned.
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4
Increase the heat to medium-high and add the pork belly strips. Sear the meat until it is lightly browned on all sides, about 5-7 minutes.
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5
Add the pork liver to the pot. Stir-fry for 2-3 minutes until the liver has changed color but is not fully cooked through.
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6
Pour in the fish sauce (patis) and stir for a minute to allow the flavors to penetrate the meat.
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7
Pour in the water or rice wash and add the bruised lemongrass stalks. Bring the mixture to a rolling boil.
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8
Once boiling, lower the heat to a simmer. Skim off any foam or impurities that rise to the surface to ensure a clear broth.
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9
Add the cubed squash. Cover and simmer for about 8-10 minutes, or until the squash is tender but not mushy.
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10
Add the chayote and long green beans. Simmer for another 4-5 minutes until these vegetables are crisp-tender.
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11
Taste the broth. If needed, add more fish sauce or a pinch of black pepper to balance the ginger and turmeric.
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12
Turn off the heat. Stir in the malunggay leaves and spring onions. The residual heat will perfectly cook the greens without turning them bitter.
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13
Remove the lemongrass stalks before serving. Ladle the hot soup into bowls, ensuring everyone gets a mix of meat and vegetables.
💡 Chef's Tips
Don't skip the turmeric; it provides the signature yellow hue and earthy depth unique to the Visayan version of this soup. If you find liver too strong, soaking it in a bit of milk for 10 minutes before cooking helps mellow the metallic taste. Using 'hugas-bigas' (the water from washing rice) instead of plain water adds a subtle starchiness and sweetness to the broth. Be careful not to overcook the squash; you want it soft enough to melt slightly into the soup but still holding its shape. For a spicier kick, you can add a couple of siling haba (long green chili peppers) during the simmering stage.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fluffy white jasmine rice. Pair with a side of crispy fried fish (like Galunggong) for a perfect texture contrast. Provide a small dipping bowl of fish sauce with crushed siling labuyo (bird's eye chili) for extra heat. A cold glass of calamansi juice or iced tea balances the warm, gingery spice of the soup. This dish is traditionally enjoyed as a hearty lunch during rainy days.