La Paz Batchoy Recipe
"La Paz Batchoy is originally from La Paz, Iloilo. It is composed of noodles bathed in hot pork broth topped with pork liver, intestines, chicharon, toasted garlic and chopped leek. While many are looking for the authentic La Paz Batchoy recipe, others resort to directly going to Iloilo and try them first hand. The challenge these days is that quarantine life limits our capability to travel. Luckily, we got your back! This La Paz Batchoy recipe is easy to follow and will surely satisfy your batchoy cravings on cold days!"
Serves2
Preparation Time30 min
Cooking Time2 hr
Cooking MethodCasserole
Ingredients
- 4 cup water
- 1 cup pork bones with meat
- 125 gram pork liver
- 125 gram pork intestines
- 1 teaspoon onion powder
- 1 teaspoon shrimp paste
- toasted garlic
- chopped leek
- crushed chicharon
- 1 tablespoon sugar
- salt
- pepper
- 1 pc shrimp broth cubes
- 125 gram pancit miki
Instructions
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In a deep cooking pot, put water, and pork bones. Cover and bring into a boil over medium fire. Let it boil for about 30 minutes or until the pork becomes tender.
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Once the meat is tender, add pork liver and intestines, salt and pepper. Let it boil for about 10 minutes. Remove the bubbles that would appear in the mixture.
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Add onion powder, shrimp paste, shrimp broth cube and sugar. Let it boil for 10 more minutes until all the flavors are fully incorporated to the broth.
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Remove the liver, intestines and pork meat from the boiling broth. Chop them into strips and place into different serving plates.
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Blanch the miki noodles with hot water, but do not overcook it. The noodles should be soft but not fully cooked.
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In a big bowl, put the blanched miki noodles. Pour about 1 cup of teeming hot broth over the noodles. Put some chopped pork lives, intestines and pork meat on top of the noodles.
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Garnish with freshly chopped leek, crushed chicharon, and toasted garlic. Serve while hot!