Winter

la paz batchoy recipe

December 22, 2020
0 Stars
Photo by Mr. Hugh's Kitchen
Author Notes

La Paz Batchoy is originally from La Paz, Iloilo. It is composed of noodles bathe in hot pork broth topped with pork liver, intestines, chicharon, toasted garlic and chopped leek. —Mr. Hugh's Kitchen

  • Prep time 30 minutes
  • Cook time 2 hours
  • Serves 1-2
Ingredients
  • 4 cups water
  • 1 cup pork bones with meat
  • 250 grams pork liver
  • 250 grams pork intestines
  • 1 teaspoon onion powder
  • 1 teaspoon shrimp paste
  • toasted garlic
  • chopped leek
  • crushed chicharon
  • 1 tablespoon sugar
  • salt
  • pepper
  • 1 piece shrimp broth cubes
  • 250 grams pancit miki
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Remove the liver, intestines and pork meat from the boiling broth. Chop them into strips and place into different serving plates.
  5. Blanch the miki noodles with hot water, but do not overcook it. The noodles should be soft but not fully cooked.
  6. 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.
  7. Garnish with freshly chopped leek, crushed chicharon, and toasted garlic. Serve while hot!

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