Iloilo
La Paz batchoy
Pork and liver noodle soup crowned with chicharrón and fried garlic. Iloilo's market legend.
120 minTime
44 gProtein each
mildSpice
Make it your way
Grandma's wayEgg noodles in pork broth with pork, liver, chicharrón and fried garlic.
The original713kcalsame
44 gproteinsame
2 gfibresame
120minutessame
La Paz batchoy.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Blanch the bones 5 minutes, rinse, then simmer with the onion in the water for 90 minutes.
- 2Fry the garlic in the oil until golden; lift out half for topping. Add the shrimp paste, then the pork and liver, and cook until no pink remains.
- 3Add a ladle of broth and simmer 10 minutes. Season the main broth with fish sauce and sugar.
- 4Blanch the noodles and divide into bowls with the pork and liver. Crack in an egg if you like and ladle over boiling broth.
- 5Top with chicharrón, spring onion and the fried garlic.
Serve it like this
Serve in a deep bowl with chicharrón and fried garlic heaped on top, and pandesal on the side for dunking.