Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.
Estimated preparation and cooking time: 1 hour and 30 minutes
La Paz Batchoy Ingredients:
- 1 medium size onion, quartered
- 1/2 head garlic, crushed
- 1/2 tsp. shrimp paste (bagoong)
- 1 tbsp. peppercorns, crushed
- 2 tbsp. worcestershire sauce
- 10-12 c. beef/pork stock
- 1 tbsp. sugar
- 1 tsp. soy sauce
- salt to taste
- 250 g. pork
- 150 g. pork liver
- 150 g. shrimps
- 1 pc. chicken breast
- chicharon, crushed
- chopped garlic,fried
- chopped spring onion
La Paz Batchoy Cooking Instructions:
In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
Reduce heat and blanch shrimp until cooked.
Remove shrimp from the pot, remove shell and head each shrimp, set aside.
Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
Remove pork, chicken and liver from the pot, drain and let cool.
Continue simmering the broth in low heat until ready to serve, season with salt to taste.
Slice the pork, chicken and liver into thin strips and set aside.
Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.