La Paz Batchoy
La Paz Batchoy is a hearty and flavorful noodle soup originating from Iloilo City, Philippines. This iconic dish features a rich broth, tender noodles, and a mix of pork offal, meat, and garnishes like crushed chicharon and a raw egg. It's a comforting and deeply satisfying soup, perfect for a cold day or a substantial meal.
🧂 Ingredients
- 1 lb Pork bones (for broth)
- 0.5 lb Beef bones (for broth)
- 12 cups Water
- 0.5 lb Pork shoulder or belly, sliced
- 0.5 lb Pork liver, sliced
- 0.25 lb Pork heart, sliced
- 1 medium White onion, minced
- 6 cloves Garlic, minced
- 1 tbsp Shrimp paste (bagoong)
- 1 tbsp Soy sauce
- 1 tbsp Sugar
- to taste Salt
- 0.5 tsp Black pepper
- 16 oz Miki noodles or fresh egg noodles
- for garnish Crushed chicharon (pork cracklings)
- for garnish Fried garlic bits
- for garnish Spring onions, chopped
- 6 large Eggs
👨🍳 Instructions
- 1
Prepare the broth: In a large pot, combine pork bones, beef bones, and water. Bring to a boil, then reduce heat and simmer for at least 1 hour to create a rich stock. Skim off any impurities that rise to the surface.
💡 Tip: Using a combination of pork and beef bones yields a more complex broth flavor. - 2
Cook the meats: In a separate pot, boil the pork shoulder/belly, liver, and heart in water until tender (about 30-40 minutes). Remove the meats, let cool slightly, then slice thinly. Reserve the cooking liquid to add to the main broth.
💡 Tip: If offal is not preferred, use only pork shoulder or belly. - 3
Sauté aromatics: In a clean pot, heat a little oil and sauté the minced garlic and onion until fragrant and translucent.
💡 Tip: Sautéing the aromatics before adding them to the broth enhances their flavor. - 4
Combine broth ingredients: Add the strained pork and beef broth, sautéed aromatics, sliced pork shoulder/belly, pork liver, pork heart, shrimp paste, soy sauce, sugar, salt, and pepper to the pot. Bring to a boil, then simmer for another 30-40 minutes to allow flavors to meld.
💡 Tip: Adjust seasoning (salt, soy sauce, sugar) to your preference. - 5
Cook noodles: Cook the miki or egg noodles according to package directions. Drain well.
💡 Tip: Fresh egg noodles cook very quickly; be careful not to overcook them. - 6
Assemble the bowls: Divide the cooked noodles among serving bowls. Top with sliced meats and offal.
💡 Tip: Some restaurants serve the broth separately to allow diners to add as much as they prefer. - 7
Serve: Ladle the hot broth over the noodles and meat. Garnish generously with crushed chicharon, fried garlic bits, chopped spring onions, and crack a raw egg into each bowl. Serve immediately.
💡 Tip: The heat of the broth will cook the raw egg. Stirring it in creates a richer, creamier soup.
💡 Pro Tips
- ✓For a quicker version, use store-bought pork or beef broth and pre-cooked pork meat.
- ✓Some recipes include shrimp heads in the broth for added depth of flavor.
- ✓Pair La Paz Batchoy with puto (steamed rice cakes) or pandesal (Filipino bread rolls) for a complete meal.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Batchoy Tagalog: A northern variation that may include pork blood and different noodles.
- Some modern versions omit offal and focus on pork meat and liver.
- Add other vegetables like cabbage or bean sprouts for added texture.