Recipe for Batchoy or La Paz Batchoy – Philippine Pork Cracklings Noodle Dish
A pairing of two of the Philippines’ best-loved foods – pancit and chicharon or pork cracklings – is a gastronomic indulgence or simply batchoy or la paz batchoy.
Batchoy or la paz batchoy is a member of the big pancit family in the Philippines.
What You Get with a Bowl of Batchoy or La Paz Batchoy
It is usually served in a bowl with its signature, crunchy, sinful, crushed chicharon peppered at the top.
Beneath the layer of chicharon, however, are equally hearty surprises – chunks of chicken breast, loins of beef, innards of pork, and vegetables galore.
The best part, however, is the pancit, a thick round kind of noodle that Filipinos call miki, which is absolutely filling, slick, and tasty.
The soup is full, savory, and best sipped while steaming hot.
Origins of Batchoy or La Paz Batchoy
This noodle dish has a vague origin.
Many of the versions of where it actually came to be, however, point that this noodle dish was first cooked in the town of La Paz in Iloilo province in the Philippines.
It is said that the first La Paz batchoy was made in the community of Chinese settlers in La Paz and then eventually adapted by Filipino cooks and business-minded cooks to suit local tastes.
Supposedly, the original creation was cooked between circa 1930s and 1940s.
Whatever the true case might be, La Paz batchoy has outgrown its local popularity to become a well-liked nationally recognized noodle dish.
How to Eat Steaming Hot Batchoy
In the Philippines, most Filipinos eat a bowl of batchoy with the use of good old spoon and fork.
The practice is to eat up the noodles and the meat before slurping the broth.
It is quite common to ask for at least a second serving of broth for this noodle dish.
Because batchoy is Chinese in origin, it can, of course, be eaten with chopsticks.
Recipe for La Paz Batchoy or Batchoy
Ingredients for Batchoy
- mami noodles – 1 kilogram; cooked
- beef and pork stock = 10 cups
- garlic – 4 cloves; pounded
- onion – 1 piece; medium-sized; quartered
- peppercorns – 1 tablespoon; pounded
- salt = 2 teaspoons
- soy sauce = 1 teaspoon
- sugar = 1 tablespoon
- Worcestershire sauce – 2 tablespoons
- pork = 250 grams
- pork liver = 150 grams
- chicken breast = 1 piece
- shrimps = 150 grams
- garlic = ½ teaspoon; fried until golden brown
- pork cracklings or chicharon = 1 tablespoon; pounded
- spring onion = ½ teaspoon; chopped
Steps for Cooking Batchoy or La Paz Batchoy
- In a pot set over high heat, pour in broth.
- Add in all ingredients for the batchoy broth.
- Bring to a boil. This should take about 10 to 15 minutes.
- Lower heat to medium.
- Add in shrimps.
- Blanch shrimps until cooked.
- Remove cooked shrimps from pot.
- Shell shrimps and set aside.
- Back to the pot, add in the rest of the ingredients for batchoy toppings.
- Simmer for about 30 minutes.
- Remove ingredients for batchoy toppings from pot.
- Set ingredients aside.
- Meanwhile, reduce heat to low.
- Season the broth with salt.
- Allow it to continually simmer until serving time.
- Now, slice pork, chicken, and liver to bite sizes.
- Set aside.
- In a serving bowl, place cooked mami noodles.
- Pour in broth.
- Top with batchoy toppings.
- Garnish with batchoy garnishing.
- Serve while steaming hot.
Ta-da-da! Your La Paz batchoy is ready to be eaten. Enjoy!
Copyright © 2012 Kerlyn Bautista
All Rights Reserved
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