Batchoy

Dive into the comforting, savory world of Batchoy, a beloved Filipino noodle soup that’s as hearty as it is flavorful. This iconic dish from Iloilo features tender slices of pork loin, pork liver, pork heart, and beef sirloin, simmered in a rich, aromatic broth infused with garlic, onion, ginger, and the umami-packed flavor of shrimp paste. Thick, chewy La Paz Batchoy noodles (or miki noodles) serve as the perfect foundation for this hearty soup, which is topped with fried garlic, crushed chicharrón, spring onions, and slices of boiled egg for a burst of texture and flavor in every bite. Finished with a drizzle of fish sauce and a dash of ground pepper, this recipe delivers authentic Batchoy goodness in every warm, comforting bowl. Perfect for family meals or cozy nights in, this timeless Filipino classic will transport your taste buds to the heart of the Philippines.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 4

Ingredients

• 200 grams pork loin
• 100 grams pork liver
• 100 grams pork heart
• 100 grams beef sirloin
• 300 grams la paz batchoy noodles or miki noodles
• 2 tablespoons shrimp paste (bagoong)
• 2 tablespoons garlic, minced
• 1 medium onion, chopped
• 1 thumb-sized piece ginger, sliced
• 2 tablespoons patis (fish sauce)
• 1 teaspoon ground pepper
• 6 cups water
• 50 grams chicharrón
• 4 tablespoons spring onions, chopped
• 2 pieces boiled egg, sliced
• 2 tablespoons cooking oil

Directions

Step 1

Begin by slicing the pork loin, pork liver, pork heart, and beef sirloin into thin strips. Set aside.

Step 2

In a large pot, heat the cooking oil over medium heat. Add minced garlic and saute until golden brown. Remove half of it and set aside for garnish.

Step 3

Add the chopped onion and ginger to the pot. Saute for a few minutes until the onion becomes translucent.

Step 4

Add the shrimp paste and stir for another minute.

Step 5

Increase the heat to high, then add the sliced pork loin, pork liver, pork heart, and beef sirloin. Stir-fry the meats until they are browned on all sides.

Step 6

Pour in the water, then add the patis (fish sauce) and ground pepper. Bring to a boil, then reduce the heat to low and let it simmer for about 40 to 50 minutes or until the meats are tender.

Step 7

While the soup is simmering, cook the batchoy noodles separately according to package instructions. Once cooked, drain and divide into serving bowls.

Step 8

Once the meats are tender, taste the broth and adjust seasoning if necessary.

Step 9

Ladle the hot soup over the noodles in the bowls. Make sure to include a generous portion of meats.

Step 10

Garnish each bowl with the reserved fried garlic, crushed chicharrón, chopped spring onions, and slices of boiled egg.

Step 11

Serve hot and enjoy your homemade batchoy!

Nutrition Facts

Serving size	2613.9 grams (2613.9g)

Amount per serving	% Daily Value*
Calories	2485

Total Fat 115.30g	148%
Saturated Fat 32.30g	161%
Polyunsaturated Fat 0.70g
Cholesterol 1310mg	437%
Sodium 8970mg	390%
Total Carbohydrate 161.50g	59%
Dietary Fiber 12.10g	43%
Total Sugars 13.00g
Protein 203.70g	407%

Vitamin D 151IU	755%
Calcium 394mg	30%
Iron 42mg	232%
Potassium 2973mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 32.6%

Carbs: 25.9%