Batchoy: A Filipino Noodle Soup Classic
Batchoy: A Filipino Noodle Soup Classic
Contents
Batchoy, also known as La Paz Batchoy, is a beloved Filipino noodle soup originating from the La Paz district of Iloilo City. Known for its rich, savory broth, tender pork offal, and fresh miki noodles, this dish is a comforting and hearty meal often topped with crushed pork cracklings, toasted garlic, and spring onions.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 500 g fresh miki noodles
- 300 g pork belly, sliced into small pieces
- 150 g pork liver, sliced thinly
- 2 pork hearts, sliced into small pieces
- 1 medium white onion, finely chopped
- 6 cloves garlic, minced
- 4 cups pork stock
- 4 cups beef stock
- 4 cups shrimp stock (made by boiling shrimp heads)
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp sautéed shrimp paste (optional)
- Fish sauce, to taste
- Vegetable oil for sautéing
- For Garnish:
- Crushed pork cracklings (chicharon)
- Fried garlic
- Chopped spring onions
- Raw egg (optional)
Instructions
-
Prepare the Meats:
Boil pork belly and pork hearts in water for 5 minutes, then rinse with cold water to remove scum. Repeat the process with pork liver, boiling for 5 minutes and rinsing. -
Make the Broth:
In a pot, heat oil and sauté garlic and onion until translucent. Add pork stock, beef stock, shrimp stock, sugar, soy sauce, and shrimp paste. Bring to a boil, then add pork belly and pork hearts. Simmer for 30-40 minutes until tender. -
Add Liver and Season:
Add pork liver to the broth and simmer for an additional 10 minutes. Season with fish sauce to taste. -
Cook the Noodles:
Boil fresh miki noodles according to package instructions, then drain and place in serving bowls. -
Assemble the Dish:
Arrange cooked pork belly, hearts, and liver over the noodles. Pour hot broth over the top. Garnish with crushed chicharon, fried garlic, spring onions, and optionally, a cracked raw egg.
Tips and Notes
- Cleaning Intestines: If using pork intestines, clean them thoroughly and boil before adding to the broth.
- Toasted Garlic: Toast garlic slowly for a nuttier aroma.
- Shrimp Paste: Use guinamos (salted shrimp paste) for authentic flavor, or substitute with bagoong alamang or fish sauce.
FAQ
Q: What is the origin of Batchoy?
A: Batchoy originated in the La Paz district of Iloilo City, Philippines. Its exact origin is debated, with claims attributing its creation to Federico Guillergan Sr. in 1938 or Teodorico Lepura in 1945.
Q: Can I substitute the pork offal?
A: Yes, you can use chicken liver or skip the offal altogether and increase the pork belly.
Q: What makes La Paz Batchoy unique?
A: Its rich broth combines pork, beef, and shrimp stocks, while the toppings—crushed chicharon, fried garlic, and spring onions—add texture and flavor.
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