La Paz batchoy is a regional soup that was born in the La Paz district of Iloilo city. The soupe is packed with egg noodles and pig parts, so it may not sound like the most appealing soup ever, but it definitely does not disappoint!
This pork noodle soup is prepared with offal and topped with crushed chicharon, pork cracklings that found its way into the local cuisine via Spain. This China-meets-Spain noodle soup came to be known as La Paz batchoy. Whatever the name is, you will love this soup dish and be asking for seconds!
Check out the La Paz batchoy recipe below!
- 3⁄4 cup vegetable oil
- 1 tbsp. shrimp paste
- 1 tbsp. sugar
- 11 garlic cloves (4 minced, 7 thinly sliced)
- 1 medium yellow onion, sliced
- 2 lb. pork butt
- 3 tbsp. kosher salt
- 1 lb. miki noodles
- Thinly sliced scallions and pork cracklings, for garnish
- In a 4-quart saucepan, heat 1 tablespoon of the oil over medium-high heat.
- Now add in the shrimp paste, sugar, minced garlic and onion and cook 4-5 minutes.
- Add in the pork, salt and 7 cups of water and bring to a boil.
- Reduce the heat to a simmer, cover and cook until the pork is tender, which is about 2 1/2 hours.
- Once tender, remove the pork from the broth and cool slightly.
- Transfer the pork to a cutting board and slice.
- Strain the broth and return it to a saucepan over medium-high heat.
- Add in the noodles and cook for 5 minutes.
- While the noodles cook, heat the remaining oil and the sliced garlic in a 1-quart saucepan over medium heat. Cook until the garlic is golden, so about 4-6 minutes.
- Now use a slotted spoon and transfer the garlic chips to a paper towel to drain. Reserve the oil for another use, if you would like.
- Divide the noodle and broth between bowls.
- Top each bowl with sliced pork, garlic chips, scallions and pork cracklings.