Central Philippines Pork Noodle Soup (La Paz Batchoy)
20 min·Filipino
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Ingredients
- 2 cups cooked egg noodles
- 1 tablespoon canola oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon grated fresh ginger
- 1/2 to 2/3 cups cooked pork offal, or combination of sliced tenderloin, spleen, and kidney, or pork meat
- 1/4 cup uncooked pork liver, thinly sliced
- 1 tablespoon fish sauce, or to taste
- 2 large eggs
- 1 cup broth
- 1 ounce crushed chicharron, or to taste
- 1 medium (4-1/8" long) scallions, for garnish
- 1 lime halved, for serving
Instructions
9 steps
- 1
Gather the ingredients.
- 2
Divide the egg noodles between two large bowls.
- 3
Heat the cooking oil in a frying pan over medium heat. Add the garlic and ginger and saute just until fragrant.
- 4
Add the pork tenderloin and offal (or pork meat slices). Season with fish sauce to taste. Cook just until the meat has absorbed the fish sauce and the liver is cooked through but not overdone.
- 5
Divide the sauteed meat between the two bowls.
- 6
Crack an egg over the noodles and meat.
- 7
Pour in simmering broth.
- 8
Sprinkle generously with crushed chicharron.
- 9
Garnish with sliced scallions. Serve immediately with kalamansi halves (or lime) and more fish sauce on the side.
Progress
0 / 9 steps
