La Paz Batchoy

Name: La Paz Batchoy
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb pork belly, thinly sliced; 0.5 lb pork liver, thinly sliced; 16 oz fresh miki egg noodles, rinsed; 6 cups pork broth; 2 tsp shrimp paste; 8 garlic cloves, minced; 4 green onions, chopped; 1 cup pork rinds, crushed; 2 tbsp soy sauce; 2 tbsp vegetable oil; 4 eggs

A comforting Filipino noodle soup featuring tender pork belly, liver, and egg noodles served in a rich shrimp-infused broth topped with crispy garlic and pork rinds.

55 minMediumServes 4580 cal/serving

FilipinoSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeNightshade-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

1 lb pork belly, thinly sliced
0.5 lb pork liver, thinly sliced
16 oz fresh miki egg noodles, rinsed
6 cups pork broth
2 tsp shrimp paste
8 garlic cloves, minced
4 green onions, chopped
1 cup pork rinds, crushed
2 tbsp soy sauce
2 tbsp vegetable oil
4 eggs

Instructions

1

Heat 2 tbsp vegetable oil in a pot over medium heat and fry 8 minced garlic cloves until golden brown and crispy, then remove half for garnish.
2

Add 2 tsp shrimp paste to the pot and sauté for 1 minute until fragrant.
3

Pour in 6 cups pork broth and 2 tbsp soy sauce, bringing the mixture to a boil.
4

Add 1 lb thinly sliced pork belly and simmer until tender and internal temperature reaches 145°F, about 20 minutes.
5

Add 0.5 lb thinly sliced pork liver and simmer for 3 minutes until cooked through.
6

Divide 16 oz rinsed fresh miki egg noodles into bowls and ladle the hot broth with meat over top.
7

Crack one of the raw 4 eggs into each bowl of hot soup.
8

Garnish with reserved fried garlic, 4 chopped green onions, and 1 cup crushed pork rinds.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

What is La Paz Batchoy?

A comforting Filipino noodle soup featuring tender pork belly, liver, and egg noodles served in a rich shrimp-infused broth topped with crispy garlic and pork rinds. This reference files it under Filipino soup: made on the stovetop, rated medium and about 55 minutes start to finish.

What internal temperature should La Paz Batchoy reach?

For La Paz Batchoy, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Is there a substitute for shrimp paste in La Paz Batchoy?

The entry for La Paz Batchoy calls for 2 tsp shrimp paste. In its place: Fish sauce, or a mashed anchovy fillet, at about the same volume. For vegetarian cooking, use a dark miso.

Does La Paz Batchoy contain shellfish?

Yes: 2 tsp shrimp paste. The full allergen list for this entry is gluten, eggs, soy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat La Paz Batchoy?

Refrigerate La Paz Batchoy for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.