La Paz Batchoy
A beloved Filipino noodle soup from La Paz, Iloilo, combining tender pork, crispy chicharron, fresh egg noodles, and savory broth in one comforting bowl. Ready in 25 minutes with pantry staples.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pour 6 cups of broth into a large pot and set it over medium-high heat until the broth reaches a rolling boil, about 8 minutes.
Step 2
Add the diced pork shoulder to the boiling broth and stir once to separate the pieces.
Step 3
Return the broth to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes, stirring once every 3 minutes.
Step 4
Add the pork liver to the simmering broth and cook for 5 more minutes, stirring once at the halfway point, until the liver is no longer pink inside.
Step 5
Add the minced garlic and stir for 30 seconds until it turns fragrant and lightens in color.
Step 6
Add the fresh egg noodles directly to the simmering broth and stir to separate them.
Step 7
Cook the noodles according to package directions, about 3–4 minutes, stirring once at the halfway point, until they are tender but still slightly chewy.
Step 8
Taste the broth and add salt and pepper to taste, stirring to combine.
Step 9
Ladle the noodle soup and broth into two large bowls, dividing the pork and noodles evenly.
Step 10
Top each bowl with a handful of crispy chicharron pieces, scattering them across the surface.
Tools you’ll need
- large pot (5-quart or larger)
- wooden spoon or ladle for stirring
- knife and cutting board for dicing pork and mincing garlic
- two large serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
