La Paz Batchoy: Filipino Pork Noodle Soup
Recipe Guy
Iloilo noodle soup | Pork broth | Fried garlic
The last handfuls make this batchoy bowl: crushed chicharron, fried garlic, and green onions against hot pork broth and miki noodles. Add them only after ladling the soup so some crunch survives long enough to meet the tender pork underneath.
Why make it: This version builds a weeknight-friendly broth from pork bones or boxed stock boosted with aromatics, so the bowl feels special without an all-day project.
Fresh From the Kitchen
About This Recipe
Pork bones, shoulder, onion, and garlic build the broth, with fish sauce and soy sauce supplying seasoning. Straining separates that broth from the spent aromatics and bones before it meets the prepared noodles. Optional chicken liver is poached separately in the hot broth.
Assembly is worth organizing before you start ladling. Divide the noodles, arrange the pork, and have the toppings beside the bowls. The contrast is the point: soft noodles, tender meat, hot broth, and dry garnishes that should not simmer away in the pot.
Cooking Notes
- Prepare the fresh miki according to its package, then drain before portioning. Cooking liquid left on the noodles dilutes the broth you have just spent time building.
- Keep chicharron and fried garlic in separate dry bowls until serving. Add them after the broth, and offer extra at the table for anyone who wants more crunch.
Ingredient Notes
For the broth
Pork bones give body, but a mix of boxed chicken broth and pork slices still makes a satisfying home bowl.
For liver
Chicken liver is easier to find than pork liver in many U.S. stores. Keep it optional if the table is divided.
La Paz Batchoy Recipe
This version builds a weeknight-friendly broth from pork bones or boxed stock boosted with aromatics, so the bowl feels special without an all-day project.
Shopping List
- fresh miki noodles
- pork shoulder
- pork bones or pork stock
- chicken liver optional
- onion
- garlic
- fish sauce
- soy sauce
- chicharron
- green onions
- eggs optional
Ingredients
Broth
- 1 pound pork bones or meaty pork neck bones
- 8 ounces pork shoulder, thinly sliced
- 8 cups water or low-sodium broth
- 1 onion, halved
- 4 garlic cloves, smashed
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
Noodles and Meat
- 1 pound fresh miki noodles
- 4 ounces chicken liver, sliced, optional
- Black pepper, to taste
Toppings
- 1/2 cup crushed chicharron
- 1/4 cup fried garlic
- 3 green onions, sliced
- Soft-boiled eggs, optional
Instructions
- Combine pork bones, pork shoulder, the 8 cups water or broth, onion, garlic, fish sauce, and soy sauce in a pot. Bring to a boil, then simmer until the broth tastes rich and the pork is tender, about 1 hour.
- Remove the pork shoulder, slice it thinly, and strain the broth.
- If using liver, bring the strained broth back to a gentle simmer. Add the sliced chicken liver and simmer until the thickest pieces reach 165 F on a thin-tip food thermometer. Check from the side into the center; do not stop based on color or a brief elapsed time. Transfer cooked liver to a clean plate for assembly.
- Prepare miki noodles according to the package and divide among bowls.
- Top noodles with sliced pork and liver.
- Ladle hot broth over each bowl.
- Finish with chicharron, fried garlic, green onions, pepper, and optional egg.
Nutrition Estimate
Approximate values per bowl based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best La Paz Batchoy
- Season the broth boldly: The noodles will soften the flavor once everything is in the bowl.
- Keep toppings dry: Add chicharron at the last minute for crunch.
- Slice pork thin: Thin slices feel tender and easy to eat with noodles.
- Use hot bowls: Warm bowls help the soup stay hot while you garnish.
How To Serve And Store
Serve immediately with extra fried garlic, chicharron, and fish sauce on the side. Store broth, noodles, and toppings separately for best leftovers.
Common Questions
What noodles should I use?
Fresh miki noodles are closest, but fresh Chinese egg noodles can work.
Can I skip liver?
Yes. The soup will be less traditional but still comforting.
Can I make the broth ahead?
Yes. Chill it, skim excess fat, and reheat before serving.
Is batchoy spicy?
Usually not, but you can add chile garlic or sliced chiles at the table.
Can I leave the chicken liver out of batchoy?
Yes. It is optional here, and the pork bones and shoulder still form the broth and meat base. Skip the liver-poaching step and assemble the bowls with pork and the listed toppings.
How thoroughly should I cook the optional chicken liver?
Chicken liver needs to reach 165 F, like other poultry giblets. Check the thickest pieces with a thermometer rather than relying on a brief poach or the color of the outside.
Would you add liver to batchoy, or keep the bowl pork-and-garlic focused? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
Technique and food-safety references: foodsafety.gov.
