Whenever someone mentions Iloilo it is always associated as the birthplace of La Paz Batchoy.
- 1 kg pork
- 1 kg Miki noodles, boiled for 1 minute and drained
- 1/5 kg pig liver, sliced into strips
- 1 kg pig’s intestines
- 2 teaspoons sugar
- 1 teaspoon ground black pepper
- 3 teaspoons salt
- 1 teaspoon shrimp paste
- 3 pieces of chopped onions
- 2 cups crushed pork cracklings (chicharon),
- Chopped spring onion
- 1/2 cup toasted garlic
- 15 cups water
- Clean and half-cook in boiling water with bay laurel leaves the intestines, drain and set aside.
- Toast garlic in hot oil.
- Boil water in a pot.
- Add about a teaspoon of the oil that you used in toasting the garlic.
- Place salt, sugar, onion, ground black pepper, and shrimp paste in the boiling water. Cook for a minute.
- Add the pork and cook until tender.
- Put-in the intestines and liver, and then cook for about 8 minutes.
- Remove the pork, liver, and intestine from the broth (caldo). Set aside.
- Slice the pork, liver, and intestine into strips.
- Place the cooked Miki noodles in a single serving bowl.
- Add the strips of pork, liver, and intestine on top of the Miki noodles.
- Pour the broth in the bowl, and then garnish with spring onions, toasted crushed garlic, and crushed pork cracklings.
- Serve hot and enjoy!
Some of the famous La Paz Batchoy Restaurants in Iloilo are the Ted’s La Paz Batchoy, Deco’s La Paz Batchoy, and Netong’s La Paz Batchoy.
You may think that the La Paz Batchoy is just a fusion of ingredients but the real secret in it is…
… the love that people in the City of Iloilo adds while cooking it.
If you want a fruity take on the famous Batchoy, visit Lars’ Coconutchoy…
Featured Image Source: facebook.com/netongsbatchoy