🍜 Batchoy

Soup · Main ingredient: Pork · ⏱ 167 min · Serves 5 · ~₱305 · Best for: Dinner, Lunch, Snack

Ingredients

• 400 g 400g fresh egg noodles (miki) or misua
• 300 g 300g pork belly, sliced thin
• 200 g 200g pork liver, sliced thin
• 150 g 150g pork innards (small intestine, cleaned), boiled and sliced, optional
• 500 g 500g pork bones for stock
• 4 clove 4 cloves garlic, minced
• 1 pc 1 medium onion, chopped
• 3 tbsp 3 tbsp fish sauce (patis)
• 1 tbsp 1 tbsp soy sauce
• 1 cup 1 cup crushed chicharon (pork cracklings)
• 100 g 100g beef or pork liver spread, optional for richer broth
• 3 pc 3 raw eggs (one per bowl, for cracking into hot soup) or hard-boiled, sliced
• 0.5 cup 1/2 cup toasted garlic bits
• 2 stalk 2 stalks spring onions, chopped
• 0.25 tsp Ground black pepper, to taste

Instructions

1. Simmer pork bones in 8 cups water for 1.5-2 hours to make a rich stock, skimming off scum periodically. Strain and reserve the broth.
2. In a separate pot, boil pork belly until tender, about 30 minutes; slice thinly once cooled.
3. Blanch pork liver in boiling water for 2-3 minutes until just cooked (do not overcook); slice thinly.
4. In a large pot, sauté garlic and onion in a little oil until fragrant and golden.
5. Pour in the strained pork stock, season with fish sauce and soy sauce, and bring to a boil.
6. Add the sliced pork belly, liver, and innards (if using) to the broth; simmer for 5-10 minutes.
7. Cook the egg noodles separately in boiling water until just tender, about 3-4 minutes; drain and divide among serving bowls.
8. Ladle the hot broth and meats over the noodles in each bowl. If using raw egg, crack one egg directly into each hot bowl to poach in the residual heat.
9. Top each bowl generously with crushed chicharon, toasted garlic bits, and spring onions.
10. Season with ground black pepper and serve immediately while hot.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.