LA PAZ BATCHOY RECIPE

La Paz Batchoy Recipe

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The dish is one of the signature dishes of Iloilo City. It is available in various restaurants not only in Iloilo but maybe all over the Philippines.

The dish which now comes in various versions is a noodle soup made with crushed pork cracklings, offal, and fresh noodles. It is said that the secret and prime criteria that made a batchoy a standout is with the broth that is being used. Secret ingredients and techniques are employed by famous restaurants to make this dish delicious. Fresh eggs, scallions, and other seasonings are also added to the dish.

Notice the fresh egg added to the soup, oftentimes, it is your option whether you want it to be added on your bowl

There are various claims and debates on the origin of this dish. Old restaurants in Iloilo City claim that batchoy originates from the district of La Paz, Iloilo City, Philippines, hence the name. As of this writing, three big names associated with this soup dish are still operating in an old market of the said district. We visited and tried their versions.

So If you are coming to the Philippines for the first time, or if you are a Filipino who has not visited Iloilo City yet, this dish is a must-try. Meanwhile, let me share with you how to create this noodle soup at the comforts of your home.

The crunchy chicharon topping the dish gives an added texture making it so distinct

How to Cook the La Paz Batchoy (Recipe)

Ingredients:

Miki noodles (1lb boiled and drained)
Pork (1lb)
Pig’s intestines (1lb, cleaned boiled, and sliced)
Pig liver (1/4lb, sliced into strips)
Salt (1 1/2tsp.)
Ground black pepper (1 1/2tsp.)
Sugar (2tsp.)
Shimp paste bagoong/guinamus [ optional ](1tsp.)
Onion powder (1tsp.)
Pork cracklings chicharron (1 cup, crushed)
Spring onion (3tbsp., chopped)
Garlic (1/4 cup, toasted)
Water (7 cups)

La Paz Batchoy Recipe

Instruction:

Prepare a cooking pot, then let the water boil.
Cook the salt, sugar, onion powder, black pepper, and shrimp paste for a minute in the pot.
Put the pork on the pot until it tenderized, and it takes for about 30 to 45 minutes.
Add the innards of the pork. Cook it for 6-10 minutes until it looks fine.
Set aside the pork and the liver from the pot.
Make the pork into strips.
Put and arrange the Miki/egg noodles in a bowl.
Place the strips of the pork and innards of it on the top of the noodles.

To make La Paz Batchoy more flavorful, bones are slow-cooked to extract the best flavor in the soup

Pour the broth that you made earlier in the bowl of noodles.
Garnish the soup dish with spring onions and some toasted garlic.
Serve it. Enjoy the food while it is hot.

So, savor the taste of the Lapaz Batchoy when you can visit the Philippines at some other time. It is not only a part of the country’s pride but also gives everyone satisfaction, even if you are not a Filipino. You will still enjoy the taste of this delicious soup dish without even hesitating. Dig in and taste the comfort of the warm soup as it flows through your mouth. Share and enjoy the food!

La Paz Batchoy Recipe

Note: Photos used in this blog post were taken from the known restaurants in Iloilo City: Netongs, Decos, Ted’s all in Lapaz Public Market, and Popoy’s in Central Market, Jaro, Iloilo City.

Fabulous Asian Lifestyle

LA PAZ BATCHOY RECIPE