La Paz Batchoy
Iloilo's iconic pork noodle soup — rich pork broth with fresh egg noodles, liver, crushed chicharon (pork crackling), garlic, and spring onions.
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
Make broth
Simmer pork bones in water 45 min. Remove bones. Season with fish sauce and pepper.
- 2
Cook meats
Blanch pork belly slices in boiling broth 5 min. Add liver slices and cook 2 min. Remove both.
- 3
Cook noodles
Blanch noodles in the broth 2 min.
- 4
Assemble
Divide noodles among bowls. Top with pork belly and liver slices. Ladle hot broth over.
- 5
Garnish
Top with crushed chicharon, fried garlic, and spring onions. Serve immediately.
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Pro Tips
- →
Fried garlic is non-negotiable — its crunch and aroma are what define batchoy.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Variations
- •
Add a soft-boiled egg
- •
Use chicken liver for a milder version
- •
Add a drizzle of soy sauce and calamansi
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Store broth and toppings separately. Broth keeps refrigerated up to 3 days. Assemble fresh when serving.
History & Origin
La Paz Batchoy was created in the La Paz public market in Iloilo City in 1938 by Federico Guillergan Sr. The soup became so popular that it spread throughout the Visayas region and is now beloved across the Philippines.
Frequently Asked Questions
What are miki noodles?
Fresh thick egg noodles used in Filipino soups. Ramen noodles or fresh egg noodles are good substitutes.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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