Batchoy Lugaw

Ingredients

• 2 pieces 2-inch ginger
• 1 piece large white onion
• ¼ kg chicken soup bones
• ¼ kg pork soup bones
• 8 cups water
• ½ kg pork kasim
• ¼ kg pork liver
• ⅓ cup guinamos/bagoong isda
• 1 tbsp black peppercorns
• 2 tbsp vegetable oil
• 3 tbsp garlic
• ½ tbsp cup red onions
• 4 tbsp ginger
• 1 piece siling pangsigang
• 5 ½ cup glutinous rice
• 1 cup rice
• 2 cups dahoon ng sili
• 56 cups batchoy soup
• cooked pork meat from soup base
• cooked liver from soup base
• 1 1 pack coagulated pork/chicken blood
• 1 cup pork/chicken blood
• ½ tbsp grated ginger
• ½ tbsp grated garlic
• Salt, to taste
• Ground black pepper, to taste
• Shredded pechay baguio
• Crushed chicharron
• Leeks, sliced
• Toasted garlic
• Hard boiled eggs