Filipino La Paz Batchoy

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:

  • batchoy.jpg 1 kilo mami noodles
  • 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.

  • Serve immediately.