Batchoy
Indulge in the rich, savory flavors of Batchoy, a beloved Filipino noodle soup that hails from Iloilo's culinary heritage. This hearty recipe features tender slices of pork loin, liver, heart, and beef sirloin simmered to perfection in a flavorful broth infused with garlic, onion, ginger, shrimp paste, and fish sauce. Paired with chewy La Paz Batchoy noodles or miki noodles and topped with irresistible garnishes like crushed chicharrón, boiled eggs, and fresh spring onions, each bowl offers an explosion of textures and tastes. Perfect for a comforting meal, Batchoy is a celebration of Filipino soul food that's sure to satisfy noodle soup lovers. Get ready to enjoy a warm, savory bowl of happiness in under two hours! Keywords: Batchoy recipe, Filipino noodle soup, La Paz Batchoy, pork noodle soup, comforting Filipino dishes.
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Recipe Information
Ingredients
- 200 grams pork loin
- 100 grams pork liver
- 100 grams pork heart
- 100 grams beef sirloin
- 300 grams la paz batchoy noodles or miki noodles
- 2 tablespoons shrimp paste (bagoong)
- 2 tablespoons garlic, minced
- 1 medium onion, chopped
- 1 thumb-sized piece ginger, sliced
- 2 tablespoons patis (fish sauce)
- 1 teaspoon ground pepper
- 6 cups water
- 50 grams chicharrón
- 4 tablespoons spring onions, chopped
- 2 pieces boiled egg, sliced
- 2 tablespoons cooking oil
Instructions
Begin by slicing the pork loin, pork liver, pork heart, and beef sirloin into thin strips. Set aside.
In a large pot, heat the cooking oil over medium heat. Add minced garlic and saute until golden brown. Remove half of it and set aside for garnish.
Add the chopped onion and ginger to the pot. Saute for a few minutes until the onion becomes translucent.
Add the shrimp paste and stir for another minute.
Increase the heat to high, then add the sliced pork loin, pork liver, pork heart, and beef sirloin. Stir-fry the meats until they are browned on all sides.
Pour in the water, then add the patis (fish sauce) and ground pepper. Bring to a boil, then reduce the heat to low and let it simmer for about 40 to 50 minutes or until the meats are tender.
While the soup is simmering, cook the batchoy noodles separately according to package instructions. Once cooked, drain and divide into serving bowls.
Once the meats are tender, taste the broth and adjust seasoning if necessary.
Ladle the hot soup over the noodles in the bowls. Make sure to include a generous portion of meats.
Garnish each bowl with the reserved fried garlic, crushed chicharrón, chopped spring onions, and slices of boiled egg.
Serve hot and enjoy your homemade batchoy!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 109 mg | 8% | |
| Iron | 10.7 mg | 60% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
