Your visit to Iloilo City will not be complete if you don’t get to eat the all-time Ilonggo dish Batchoy. You can even find tons of restaurants and “karenderia” serving batchoy. It is often paired with puto and pandesal. Now you have a chance to prepare it at home. You can have that Ilonggo taste wherever you are.
Here’s how to prepare Batchoy:
1 kl pork/beef bones
1/2 kl pork meat
1/2 kl pork liver
1/2 kl pork intestines/ innards
1/2 kl miki noddles
garlic (raw and roasted)
1 tbsp. soy sauce
shrimp paste (bagoong), this is optional
1. In a pot, combine in the pork bones, meat, liver and intestines/innards.
2. Pour a good amount of water. Or until it covers everything.
3. Put in the chopped onions, garlic, green onions, soy sauce, shrimp paste, salt and pepper.
4. Cover and let it boil for about 20 minutes.
5. Remove the pork meat, liver and intestines. Keep the soup boiling in low fire.
6. Let cool before slicing. Cut them into serving sizes.
7. In a bowl, prepare the miki noodles.
8. Put all the toppings, adding roasted garlic and green onions.
9. Pour in the hot soup.
10. Finish up with some pork chicharon flakes.
Ready and Serve!
Note from Delish:
My family owns a karenderia before, and we are serving batchoy. My mother is known to serve the best batchoy in our barangay. This may not be as close as hers but I definitely asked her for advice.
I also decided to prepare this dish because one of my followers messaged me and requested if I can teach him how to. He is planning to start a batchoy business I think
Since you will be using innards and intestines. Make sure to handle them well. Rub a good amount of salt and clean them properly in running water.
If you have any further questions about this recipe, just drop me a message or visit my Facebook page and PM me.
Watch how to cook La Paz Batchoy here: