Batchoy is a Filipino noodle soup, traditionally made from pork organs such as liver, kidneys, and heart, but nowadays often made using pork meat as the main ingredient. In some cases, both are used. The dish is also known as La Paz batchoy, as it originated in the La Paz district of the Philippines. The soup is eaten with a spoon and fork, with the fork being used for the solids, which are consumed first, and the spoon used at the end to finish off the broth. It is a popular soup among Filipinos in the United States, who are concentrated in California, Hawaii, New York, and Illinois.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
9 hours 10 minutes
Total Time
9 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Broth:
- 1 Tbsp shallots
- 1 tsp minced garlic
- 1 tsp peppercorns
- 1 bay leaf
- 3 pork bones
- 6 shrimp heads and shells
- 8 cups water
Soup:
- 2 cups cooked egg noodles
- 1 Tbsp cooking oil
- ½ tsp fresh garlic, minced
- ¼ tsp fresh ginger, grated
- ½–⅔ cup cooked pork meat
- ¼ cup uncooked pork liver, thinly sliced
- Fish sauce, to taste
- 2 large eggs
- Crushed chicharron (pork rinds), to taste
- 2 Tbsp sliced green onions
Directions
- Combine the broth ingredients in a large pot or slow cooker.
- Simmer for 9–24 hours.
- Split the cooked noodles evenly between two large bowls.
- Heat the cooking oil in a large skillet.
- Add garlic and ginger and sauté until fragrant.
- Add the pork meat and pork liver and season to taste with fish sauce. Continue cooking until the liver is cooked through but not overdone.
- Divide the sautéed meat between the two bowls of noodles.
- Break an egg over each serving of noodles and meat.
- Pour simmering broth over the egg.
- Sprinkle each serving with a pinch of chicharron.
- Garnish with green onions.
For Broth:
For Soup:
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