Recipe23

La Paz Batchoy Recipe (Authentic Iloilo Style)

Servings: 4–6 | Prep Time: 15 mins | Cook Time: 40 mins | Total: 55 mins

🥘 Ingredients

Broth & Meat

- 500g pork bones + 300g pork shoulder (sliced)
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- 150g pork liver (thinly sliced)
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- 100g pork intestine / spleen (optional, cleaned & boiled)
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- 6–7 cups water
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- 1 small onion (chopped)
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- 5 cloves garlic (minced)
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- 1 tbsp ginger (minced)
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- 2 tbsp fish sauce
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- 1 tsp shrimp paste (bagoong alamang)
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- 1 tbsp soy sauce
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- Salt & pepper to taste
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- 2 tbsp lard or cooking oil

Noodles & Toppings

- 400g fresh miki (round egg noodles)
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- 1 cup chicharon (pork cracklings, crushed)
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- ¼ cup fried garlic
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- 3 tbsp spring onions (chopped)
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- Calamansi or lemon wedges (side)
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- Optional: raw egg, quail eggs, bean sprouts

👨🍳 Step-by-Step Procedure

1. Prepare the Broth

1. In a large pot, boil pork bones in water for 20–25 mins. Skim off scum/fat that floats.
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2. Heat lard/oil in another pot. Sauté garlic, onion, ginger until fragrant and golden.
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3. Add pork shoulder; cook until light brown. Add liver & innards; stir-fry 1–2 mins (don’t overcook liver).
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4. Pour in the strained bone broth. Add fish sauce, shrimp paste, soy sauce, salt, pepper.
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5. Simmer gently for 15–20 mins until meat is tender and broth is rich.

2. Cook Noodles

1. Boil separate water. Cook fresh miki for 1–2 mins only (until tender but firm). Drain well.

3. Assemble & Serve

1. Place noodles deep in bowls.
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2. Arrange pork, liver, and innards on top.
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3. Ladle hot, flavorful broth over everything.
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4. Top generously with crushed chicharon, fried garlic, and spring onions.
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5. Serve immediately with calamansi on the side.

✅ Pro Tips

- Secret flavor: Use lard instead of oil for authentic taste.
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- Liver rule: Cook last and briefly—1–2 mins only, so it stays soft and not bitter.
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- Extra rich: Add a small piece of beef loin or shrimp for deeper flavor.
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- Authentic touch: Some places crack a raw egg into the hot broth before serving.

Simple step-by-step procedure to make Kinamatisang Baboy, a delicious Filipino pork stew cooked in rich tomato sauce:

Ingredients

- 1 kg pork belly or shoulder, cut into 2-inch pieces
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- 3 tbsp cooking oil
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- 4 cloves garlic, minced
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- 1 medium onion, chopped
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- 5 ripe tomatoes, sliced
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- 6 cups water or pork broth
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- 2 tbsp fish sauce (patis)
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- 1 tsp ground black pepper
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- 1 bunch pechay (bok choy), cut into sections
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- 2 pieces long green peppers (siling haba), optional for mild heat
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- Salt or extra fish sauce to taste

Classic and easy-to-follow recipe for Adobong Pusit:

Ingredients

- 500g fresh squid, cleaned and cut into rings or bite-sized pieces (tentacles kept whole)
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- 1/2 cup soy sauce
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- 1/3 cup vinegar
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- 4 cloves garlic, minced
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- 1 medium onion, chopped
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- 2 tomatoes, chopped (optional, adds a hint of sweetness)
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- 2-3 pieces green chili peppers (siling haba), sliced (adjust for spice level)
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- 1 tsp whole peppercorns
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- 2 bay leaves
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- 1 tbsp brown sugar (optional, to balance flavors)
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- 2 tbsp cooking oil
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- Salt to taste

Procedure

1. Marinate the squid: In a bowl, combine the squid, soy sauce, vinegar, garlic, peppercorns, and bay leaves. Let it sit for 15–20 minutes to absorb the flavors. Do not marinate too long as squid can become tough.
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2. Sauté aromatics: Heat oil in a pan or wok over medium heat. Remove the squid from the marinade and set aside. Sauté the onion until soft, then add the tomatoes and cook until they break down and release juice.
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3. Cook the squid briefly: Add the marinated squid to the pan and stir-fry for 2–3 minutes just until it turns opaque. Overcooking will make it rubbery, so keep this step short.
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4. Simmer the sauce: Pour the remaining marinade into the pan. Add the green chili peppers and sugar if using. Bring to a gentle boil, then lower the heat and simmer for 3–5 minutes to let the sauce thicken slightly and blend all the tastes.
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5. Adjust seasoning: Taste the sauce and add a little salt if needed (note that soy sauce is already salty).
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6. Serve: Transfer to a serving dish and enjoy hot with steamed rice.