The original and authentic La Paz Batchoy recipe is truly exotic, it has chopped pork liver strips, pork intestines and the noodles are more chewy. What makes it so delicious is the guinamos shrimp paste, crushed chicharon, toasted garlic and the oroma of spring onions all flavors are bursting in one bowl of soup.
This classic illonggo dish in La Paz Market is very famous all over the country. In fact a famous variance of Lucky Me noodle soup was inspired from this dish. Although this imitation taste nothing compared to the authentic La Paz Batchoy. A special bow of La Paz Batchoy at Decos cost 90 pesos. But if you’re really craving for this soup, you’ve just got to try this recipe. Namit Gid!
Authentic La Paz Batchoy Recipe
1/2 kilo miki noodles; boiled and drained
1/2 kilo pork
1/2 kilo pig’s intestines; cleaned, boiled, slice in strips
¼ lb pig liver; sliced
1 ½ tsp salt
½ tsp black pepper; ground
2 tsp sugar
1 tsp shrimp paste, bagoong, or guinamus (optional)
1 tsp onion powder
1 cup pork cracklings or chicharon; crushed
3 Tbsp spring onion; chopped
¼ cup garlic; toasted
7 cups water
Fresh eggs, optional (upon serving hot soup)
In large cooking pot, bring water to a boil.
Season with salt, onion powder, sugar, pepper and shrimp paste. Simmer for 1 minute.
Then add the pork and let it simmer until tender. Add the liver and intestines strips. Cover pot and simmer for another 10 minutes.
Strain the pork, intestines and liver from the caldo or broth. Set it aside.
Slice the pork into thin strips. Prepare the miki noodle into each serving bowl.
Add a small portion of liver, pork and intestines on top of the miki noodles. Pour broth and then garnish with toasted garlic, 1 fresh egg and spring onions.
Serve it really hot.
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