La Paz Batchoy
Happy New year everyone! Today is the fourth day for our noodle week and if you noticed since Monday we haven’t posted anything from the Filipino cuisine yet that is why today I will be sharing the most Filipino noodle dish there is, the La Paz Batchoy
Several Filipino dishes are made using offal from meat sources like pork, beef, goat and chicken, I know they sound disgusting but way it is cooked in my home country gives it enough flavour which if taken by someone who does not know the dish won’t even recognize it was an offal. This dish is nothing different the flavour of garlic infused to the soup together with spring onions and rich pork stock gives it enough flavour to let you forget most of the meat are offal parts.
Batchoy or La Paz Batchoy is a popular noodle dish in the Philippines that originated in La Paz, Iloilo, its main ingredients are pork offal like spleen, kidneys and liver. Served on a deep bowl with a very hot soup it is garnished with garlic, pork cracklings, spring onions and raw egg. The origins of the dish is still inconclusive but there were two stories that are quite popular. First story states that it was created by Federico Guillergan, Sr. in 1938 when he sold this dish in La Paz market, the recipe calls for broth, noodles, beef and pork which later evolved to its modern form. Another story states that it was created by Teodorico Lepura in the same market in 1945 where it was run by the whole family, Lepura said that he learned the secrets of making noodle soups when he worked for a Chinese merchant, he then developed something out of what he learned and that gave birth to the La Pas Batchoy we all know now.
Today we will be making some but not totally made of the offal I mentioned above, first because spleen is not commercially available in New Zealand and I never liked the texture and taste of kidneys, so for this recipe we will be using pork hearts, fatty pork and liver instead.
- 500 g Miki or Egg noodles
- 300 g pork belly, sliced in small pieces
- 150 g pork liver, sliced in small pieces
- 2 pcs pork heart, sliced in small pieces
- 1 medium sized white onion, finely chopped
- 6 cloves garlic, minced
- ½ tsp freshly ground black pepper
- 4 cups pork stock
- 4 cups beef stock
- 4 cups shrimps stock (you can make this by frying then boiling shrimp heads)
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp sautéed shrimp paste
- fish sauce
- chicharon, crushed
- fried garlic
- spring onion, chopped
- fresh eggs
- 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 chicharon, fried garlic, spring onion and raw egg. Serve immediately and stir in raw eggs while broth is still hot.