La Paz Batchoy - Filipino Noodle Soup Recipe

Get ready to dive into a bowl of pure comfort! Today, we're exploring the heartwarming world of La Paz Batchoy, a traditional Filipino noodle soup that hails from the district of La Paz in Iloilo City. More than just a meal, this rich and savory dish is a culinary icon, celebrated for its complex flavors and satisfying textures. It's a true representation of Filipino comfort food, often enjoyed during chilly weather or whenever you need a delicious pick-me-up.
Our recipe aims to capture the authentic essence of this beloved dish, guiding you through each step to create a Batchoy that's both deeply flavorful and wonderfully satisfying. Whether you're a seasoned chef or a curious beginner, you'll find this Filipino pork noodle soup to be a delightful journey into the heart of Ilonggo cuisine. So, grab your apron, and let's get cooking!

Ingredients

• For the Rich Broth:
• 2 lbs pork bones (preferably neck or leg bones for maximum flavor)
• 8-10 cups water
• 1 large onion, quartered
• 4-5 cloves garlic, smashed
• 1-inch ginger, sliced
• 1 tsp whole black peppercorns
• 1 tbsp fish sauce (patis)
• Salt to taste
• For the Meat & Toppings:
• 1 lb pork shoulder or kasim (pork butt), cut into small cubes
• 1/2 lb pork liver, thinly sliced
• 1/2 cup chicharon (pork cracklings), crushed or roughly chopped
• 1/4 cup spring onions, chopped (for garnish)
• 2 tbsp toasted garlic bits (for garnish)
• 2 tbsp soy sauce (for seasoning)
• 1 tsp PorkSavor seasoning (or a similar pork bouillon cube/powder)
• For the Noodles:
• 1 lb fresh miki noodles (Filipino egg noodles)
• Water for blanching
• Note on Substitutions: While pork is traditional, you can absolutely use chicken bones and meat for a lighter alternative. If fresh miki noodles are hard to find, good quality dried egg noodles can be used, just adjust cooking times. Fish sauce can be swapped for a bit more salt and a dash of soy sauce if you're not a fan of its strong flavor.

Directions

1. Prepare the Broth (The Heart of Batchoy):
   1. In a large pot, combine the pork bones and 8-10 cups of water. Bring to a boil, then immediately reduce heat and skim off any scum that rises to the surface. This step is crucial for a clear and flavorful broth.
   2. Add the quartered onion, smashed garlic, sliced ginger, and whole black peppercorns.
   3. Simmer gently for at least 1.5 to 2 hours, or even longer (up to 3-4 hours) for a richer, more concentrated stock. The longer it simmers, the deeper the flavor will be. Keep an eye on the water level and add more if it reduces too much.
   4. Once the broth has developed its flavor, strain it through a fine-mesh sieve into a clean pot. Discard the solids. You should have a clear, golden pork broth. Season with fish sauce and a pinch of salt. Taste and adjust as needed.
2. Simmer the Meat:
   1. Add the cubed pork shoulder (or kasim) to the strained broth. Bring to a gentle simmer and cook for about 30-45 minutes, or until the pork is tender. Avoid overcooking to keep the meat juicy.
   2. In the last 10 minutes of the pork cooking, add the thinly sliced pork liver. Cook just until it changes color and is no longer pink inside, about 3-5 minutes. Liver can become tough if overcooked.
3. Season for Perfection:
   1. Stir in the soy sauce and PorkSavor seasoning (or your chosen bouillon). Taste the broth and adjust the seasoning. You're aiming for a balanced, savory, and umami-rich flavor. It should be flavorful enough on its own, as the noodles will absorb some of the taste.
4. Prepare the Noodles:
   1. While the broth is simmering, prepare your miki noodles. Bring a separate pot of water to a boil.
   2. Add the fresh miki noodles to the boiling water and blanch them for just 1-2 minutes, or until they are al dente. This brief blanching removes excess starch and ensures the noodles don't become gummy in the soup. Drain well.
5. Assemble and Serve Your Batchoy:
   1. To serve, place a portion of the blanched miki noodles in each serving bowl.
   2. Ladle the hot, flavorful broth over the noodles, ensuring each bowl gets a good amount of pork cubes and liver slices.
   3. Generously garnish with crushed chicharon, chopped spring onions, and a sprinkle of toasted garlic bits.
   4. Serve immediately and enjoy your homemade, authentic La Paz Batchoy!