La Paz Batchoy

About This Recipe

La Paz Batchoy is Iloilo City's most famous contribution to Filipino cuisine — a rich pork noodle soup that has been simmering in the city's turo-turo shops since the 1930s. The combination of deep pork broth, fresh miki noodles, sliced liver and pork belly, crushed chicharon, and a cloud of fried garlic creates a bowl that is deeply satisfying and completely unique.

Ingredients

Serves 4

• 500 gpork bones(for broth)
• 200 gpork belly(thinly sliced)
• 100 gpork liver(thinly sliced)
• 300 gfresh egg noodles (miki)
• 80 gpork chicharon (crackling)(crushed)
• 6 clovesgarlic(minced and fried golden)
• 4 stalksspring onion(sliced)
• 2 litreswater
• 3 tbspfish sauce
• 1 tspblack pepper

Instructions

1. 1

   Make broth

   Simmer pork bones in water 45 min. Remove bones. Season with fish sauce and pepper.

2. 2

   Cook meats

   Blanch pork belly slices in boiling broth 5 min. Add liver slices and cook 2 min. Remove both.

3. 3

   Cook noodles

   Blanch noodles in the broth 2 min.

4. 4

   Assemble

   Divide noodles among bowls. Top with pork belly and liver slices. Ladle hot broth over.

5. 5

   Garnish

   Top with crushed chicharon, fried garlic, and spring onions. Serve immediately.

Variations

• •

  Add a soft-boiled egg

• •

  Use chicken liver for a milder version

• •

  Add a drizzle of soy sauce and calamansi

Storage

Store broth and toppings separately. Broth keeps refrigerated up to 3 days. Assemble fresh when serving.

Frequently Asked Questions