This La Paz Batchoy Recipe, one of Visaya’s signature dishes from Ilo-Ilo is made from Miki noodles, pork organs such as liver, kidney, and heart, and with a garnishing of ginger, green onions, raw egg, and Chicharron.
Course Soup
Cuisine Filipino
Keyword Pork, Soup
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 6people
Calories 774kcal
Author Joost Nusselder
Cost $4
Ingredients
500gMiki or Egg noodles
300gpork bellysliced in small pieces
150gpork liversliced in small pieces
2pcspork heartsliced in small pieces
1mediumwhite onionfinely chopped
6clovesgarlicminced
½tspfreshly ground black pepper
4cupspork stock
4cupsbeef stock
4cupsshrimps stock(you can make this by frying then boiling shrimp heads)
1tbspsugar
1tbspsoy sauce
1tbspsautéed shrimp paste
fish sauce
oil
garnishes
chicharoncrushed
fried garlic
spring onionchopped
fresh eggs
Instructions
In a pot add boiling water together with pork belly and pork heart, boil for 5 minutes then remove meat from the pot then rinse with cold water to remove any scum.
Using the same pot and water add the pork liver and boil for 5 minutes, drain then rinse with cold water to remove any scum.
In a separate clean pot add oil then sauté garlic and onion, stir-fry until onions turn translucent.
Now add the three types of broth, pork belly, pork heart, black pepper, sugar, soy sauce and shrimp paste. Bring to a boil then simmer for 30-40 minutes or until meat is tender.
Now add the liver and season it with fish sauce (use according to your liking), simmer for additional 10 minutes.
Cook the noodles according to instructions. Then once cooked place in a bowl.
Pour hot boiling broth in the noodle bowl together with meat then top it with crushed chicharron, fried garlic, spring onion and raw egg. Serve immediately and stir in raw eggs while broth is still hot.