BATCHOY

         Batchoy is a soup dish composed of sliced pork, pig’s innards, and miki noodles.This dish originated from the district of La Paz in Iloilo City — in the island of Panay. Throughout the years, batchoy gained popularity and has been a favorite soup dish along with beef mami, beef pares, and bulalo.The miki noodles used in this recipe refers to fresh egg noodles. This type of noodle is often used in soup dishes. Since the noodles are fresh, it requires minimal cooking time. Sometimes, pouring hot broth over the noodles is enough to cook it

        

           Traditional batchoy recipe requires the use of shrimp paste or guinamus (or guinamos). Unlike regular shrimp paste or bagoong, the shrimp paste used in traditional batchoy are sold in small blocks. It is usually mixed in water and boiled until the flavor comes out. It is later strained and the liquid is added to the broth or caldo. If you can’t find this type of guinamus, you can always use regular shrimp paste – like what I did.

Prep time

10 mins

Cook time

90 mins

Total time

1 hour 40 mins

 

Author: Vanjo Merano

Serves: 6

Ingredients

• 1 lb miki noodles, boiled for 1 minute and drained
• 1 lb pork
• 1 lb pig's intentesines; cleaned, boiled, and sliced
• ¼ lb pig liver, sliced into strips
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• 2 teaspoons sugar
• 1 teaspoon shimp paste (bagoong or guinamus) * optional
• 1 teaspoon onion powder
• 1 cup pork cracklings (chicharon), crushed
• 3 tablespoons spring onion, chopped
• ¼ cup toasted garlic
• 7 cups water

Instructions

1. Boil water in a cooking pot.
2. Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
3. Add the pork and cook until tender (about 30 to 45 minutes)
4. Put-in the intestines and liver, and then cook for 6 to 10 minutes.
5. Remove the pork, liver, and intestine from the broth (caldo). Set aside.
6. Slice the pork into strips.
7. Arranged the cooked miki noodles in a single serving bowl.
8. Place the strips of pork, liver, and intestine on top of the miki noodles.
9. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
10. Serve hot. Share and enjoy!