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Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with pork innards, crushed pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.



Ingredients Edit

  • 1 tbsp oil
  • 1 clove garlic, minced
  • 1 medium onion thinly sliced
  • ½" gingeroot cut into strips
  • ½ cup diced cooked pork meat
  • ½ cup diced pork liver
  • ¼ cup diced pork kidney
  • 4 cups stock used for boiling meats
  • 1 tbsp patis (fish sauce)
  • 1 tsp salt
  • ⅛ tsp pepper
  • 2 oz misua or vermicellior fine rice noodles (about 1 cup)
  • 2 green onion, minced

Directions Edit

  1. In a medium saucepan, heat oil, sautégarlic, ginger and onions for two minutes.
  2. Add pork, liver and kidney.
  3. Stir-fry for 5 minutes.
  4. Add meat stock and bring to boil, season with patis, salt, and pepper.
  5. Lower heat, cover and simmer for 10 minutes.
  6. Add misua, cook 1 minute, and remove from heat.
  7. Garnish with green onions serve hot.

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