Philippines Batchoy
Batchoy is a hearty soup that uses multiple parts of the pig—the meat, intestines, and liver—and combines them with egg noodles, known as miki. A key to this soup is the use of shrimp paste. Traditional recipes call for guinamus, which is sold in small blocks, mixed with water, and boiled to bring out the shrimp flavor. Most modern recipes, however, call for ready-made shrimp paste. Recipe Serving: Serves 6
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (454 g) miki noodles (egg noodles), boiled for 1 minute and drained
- 1 lb (453 g) pork
- 1 lb (453 g) pig intestines, cleaned, boiled, and sliced
- 1/4 lb (113 g) pig liver, sliced into strips
- 1 1/2 tsp (7.5 ml) salt
- 1/2 tsp (2.5 ml) ground black pepper
- 2 tsp (10 ml) sugar
- 1 tsp (5 ml) shrimp paste
- 1 tsp (5 ml) onion powder
- 1 cup (150 g) pork cracklings (chicharon), crushed
- 3 Tbsp (45 ml) spring onion, chopped
- 1/4 cup (40 g) toasted garlic
- 7 cups (1.7 l) water
Directions
- In a large pot, bring water to a boil.
- Add salt, sugar, onion powder, ground black pepper, and shrimp paste to boiling water. Cook for 1 minute.
- Add pork to pot and cook at a low boil until tender, around 30–45 minutes.
- Add intestines and liver. Cook for an additional 6–10 minutes.
- Remove pork meat, liver, and intestines from broth. Set aside in a separate bowl.
- Slice pork meat into strips and arrange cooked miki noodles in a large serving bowl.
- Place strips of pork, liver, and intestines on top of noodles.
- Pour broth into bowl, then garnish with spring onions and toasted garlic.
- Serve hot.
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