La Paz Batchoy
Iloilo-style miki noodles in a rich pork broth with chicharon and fried garlic.
Ingredients
Measure and prepare everything before you begin cooking.
- 1 kg pork bones, rinsed
- 500 g chicken frames or wings
- 2.5 litres water, plus extra for blanching
- 1 onion, quartered
- 1 whole garlic bulb, halved crosswise
- 30 g ginger, sliced
- 1 tsp whole black peppercorns
- 300 g pork shoulder or belly
- 150 g pork liver, sliced 5 mm thick
- 200 g cleaned pork small intestine (optional)
- 1–2 tbsp fish sauce, to taste
- 1 tbsp guinamos or bagoong alamang (optional but recommended)
- 600 g fresh miki noodles
- 1 cup crushed chicharon
- ⅓ cup crisp fried garlic
- 4 spring onions, thinly sliced
- Freshly ground black pepper, to serve
- 3 soft-boiled eggs, halved (optional)
- 1–2 tbsp neutral cooking oil, as needed
Instructions
- 1
Put the pork bones and chicken frames in a large pot, cover with cold water and bring to a boil for 5 minutes. Drain, rinse the bones and wash the pot; this removes the first foam and gives a cleaner broth.
- 2
Return the bones to the clean pot with 2.5 litres water, onion, garlic, ginger and peppercorns. Bring just to a boil, lower to a gentle simmer and skim the surface during the first 20 minutes.
- 3
Add the pork shoulder or belly. Simmer partly covered for 1½–2 hours, until the pork is tender. Lift out the pork, cool slightly and slice. Continue simmering the bones while you prepare the remaining components.
- 4
If using intestine, simmer it separately in fresh water until tender, following your butcher's cleaning advice, then drain and slice. Keep all cooked meat refrigerated if it will stand for more than 2 hours.
- 5
Strain the broth into a clean pot. Stir in fish sauce and optional guinamos or bagoong a little at a time; simmer for 5 minutes and taste. The broth should be deeply savoury but not aggressively salty.
- 6
Poach the sliced liver gently in a ladleful of simmering broth for 2–3 minutes, until cooked through but still tender. Bring a separate pot of water to a boil and cook the fresh miki according to the packet, usually 1–2 minutes. Drain well.
- 7
Divide the hot noodles among six bowls. Add sliced pork, optional intestine and liver, then ladle over piping-hot broth. Finish with chicharon, fried garlic, spring onion, black pepper and optional soft-boiled egg. Serve immediately.
About La Paz Batchoy
La Paz Batchoy is one of Iloilo City's defining bowls, named for the La Paz district where the noodle soup became famous. Its character comes from fresh miki, a carefully skimmed pork broth, offal used with restraint, and a generous finish of chicharon, garlic and spring onion.
Ingredient swaps wherever you cook
- Fresh miki noodles are sold by many Filipino grocers; fresh hokkien noodles are a useful substitute but have a different texture.
- For a simplified version, omit the intestine and increase the pork to 450 g. Liver may also be replaced with pork, but label the result as a home adaptation.
- Guinamos or bagoong adds traditional depth. If unavailable, season carefully with fish sauce rather than using a strongly flavoured shrimp paste.
How to know it is ready
- After blanching and skimming, the broth should simmer quietly and remain relatively clear.
- Fresh miki needs only brief cooking; drain as soon as tender so it does not soften in the bowl.
- Add chicharon immediately before serving so part of it remains crisp above the hot broth.
Common mistakes and fixes
- Cloudy broth: rinse the blanched bones and avoid a rolling boil during the long simmer.
- Over-salted soup: add fish sauce and guinamos gradually because the toppings also contribute salt.
- Tough liver: slice evenly and poach gently for only 2–3 minutes.
Family and regional variations
- Add a pasteurised egg yolk to each piping-hot bowl for a richer finish, or use a halved soft-boiled egg.
- Make a simplified pork-only version when offal is unavailable, while keeping the garlic, chicharon and miki.
- Prepare the broth a day ahead, chill it promptly and remove excess surface fat before reheating.
Storage and reheating
Keep broth, noodles, meats and toppings in separate covered containers. Refrigerate within 2 hours and use within 4 days. Bring the broth and meats above 75°C when reheating, then add freshly warmed noodles and toppings.
What to serve with it
Build each bowl only when everyone is ready to eat. Offer extra chicharon, fried garlic, black pepper and spring onion at the table.
La Paz Batchoy FAQs
Is La Paz Batchoy traditionally made with offal?
Many established versions include pork liver and intestine. This recipe explains both the traditional components and a clearly labelled simplified option.
Can I make the broth ahead?
Yes. Chill it promptly, refrigerate it separately and reheat to a full simmer before assembling the bowls.
What are miki noodles?
They are fresh yellow wheat noodles used in several Filipino pancit and soup dishes. Their springy texture is part of a classic batchoy bowl.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
