Batchoy

Batchoy is a noodle soup made with pork organs, crushed pork cracklingschicken or pork stockbeef  or pork loin and round noodles.[1] Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy. I can say that this recipe is closed to the taste of the real batchoy.

pizap.com13953978744991

Ingredients

500g Miki or Egg noodles
300g pork belly, sliced in small pieces
150g 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
1/2 tsp freshly ground black pepper
12 cups beef stock or pork stock
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sautéed shrimp paste
fish sauce
chicharon, crushed
fried garlic
3 stalks spring onion, chopped
fresh eggs
oil

batchoy

Method

1. In a pot add oil then sauté garlic and onion, stir fry until onions turn translucent.
2. Now add the broth, pork belly, pork heart, black pepper, sugar, soy sauce and shrimp paste.  Bring to a boil then simmer for 30 minutes.
3. Now add the liver and flavour it with fish sauce (use according to your liking), simmer for additional 10 minutes.
4. Cook the noodles according to instructions.  Then once cooked place in a bowl.
5. 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.

Advertisements

something crispy!

I missed eating pork lechon (roasted pork) especially the crispy skin so since I have pork knuckles sitting in my fridge I decided to make   crispy pata instead. There are lots of crispy pata recipes to choose from but I decided to chose the no frying version. It is easy, no splattering of oil which I hate when frying and of course it is more healthier, less sinful. Recipe from  CASAveneracion

Start by simmering the pata  in plenty of salted water with a whole garlic, onion, peppercorns and a bay leaf for flavor. When the pata is tender, remove it from the broth and place on a rack to drip for a while. I wrap mine with foil and placed it in the fridge to dry quickly for about 30 minutes.

Preheat the oven to 475F or as high as it can go.

When the desired temperature is reached, put the pata  in. Roast until the rind is puffed and crispy. Served with your favourite sauce. Enjoy!:)