• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Panlasang Pinoy logo

  • Recipes
  • Start Here
  • Cooking Schools
  • About
Home » Recipes » Batchoy Recipe

Batchoy Recipe

Jump to Recipe Print Recipe

Batchoy is a soup dish composed of sliced pork, pig’s innards, and miki noodles.This dish originated from the district of La Paz in Iloilo City — in the island of Panay. Throughout the years, batchoy gained popularity and has been a favorite soup dish along with beef mami, beef pares, and bulalo.The miki noodles used in this recipe refers to fresh egg noodles. This type of noodle is often used in soup dishes. Since the noodles are fresh, it requires minimal cooking time. Sometimes, pouring hot broth over the noodles is enough to cook it.

Traditional batchoy recipe requires the use of shrimp paste or guinamus (or guinamos). Unlike regular shrimp paste or bagoong, the shrimp paste used in traditional batchoy are sold in small blocks. It is usually mixed in water and boiled until the flavor comes out. It is later strained and the liquid is added to the broth or caldo. If you can’t find this type of guinamus, you can always use regular shrimp paste – like what I did.

Try this Batchoy recipe and let me know what you think.

Batchoy

Print Pin

Batchoy Recipe

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Vanjo Merano

Ingredients

  • 1 lb miki noodles boiled for 1 minute and drained
  • 1 lb pork
  • 1 lb pig's intentesines; cleaned boiled, and sliced
  • 1/4 lb pig liver sliced into strips
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons sugar
  • 1 teaspoon shimp paste bagoong or guinamus * optional
  • 1 teaspoon onion powder
  • 1 cup pork cracklings chicharon, crushed
  • 3 tablespoons spring onion chopped
  • 1/4 cup toasted garlic
  • 7 cups water

Instructions

  • Boil water in a cooking pot.
  • Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
  • Add the pork and cook until tender (about 30 to 45 minutes)
  • Put-in the intestines and liver, and then cook for 6 to 10 minutes.
  • Remove the pork, liver, and intestine from the broth (caldo). Set aside.
  • Slice the pork into strips.
  • Arranged the cooked miki noodles in a single serving bowl.
  • Place the strips of pork, liver, and intestine on top of the miki noodles.
  • Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
  • Serve hot. Share and enjoy!

Nutrition

Serving: 6g

Related Recipes:

  • Garlic Butter Shrimp Recipe
    Garlic Butter Shrimp Recipe
  • Leche Flan Recipe
    Leche Flan Recipe
  • Adobong Kangkong Recipe
    Adobong Kangkong Recipe
  • Ginisang Labanos Recipe
    Ginisang Labanos Recipe
  • Pata Tim Recipe
    Pata Tim Recipe
  • Mutya ng Cavite Recipe
    Mutya ng Cavite Recipe

Reader Interactions

Comments

  1. Ley says

    September 13, 2018 at 8:58 pm

    Boil it with alot of pork bones , that will give more flavors. Toast a garlic too to garnish and fresh green onion. Please dont forget eggs. It could be boiled eggs or raw eggs before you put the boiling broth over it. And pair it with puto.

    Reply
  2. elilla m. mascunana says

    July 23, 2011 at 5:17 pm

    hi
    B 4 migrating to canada, we used to live in manila, but my husband is originally fr bacolod so everytime we visit there -- we make is sure that we hv to hv BACHOY.

    since i found the recipe fr ur website, i will try to cook/prepare bachoy. is it necessary to hv intestines as one of the ingredients. pls advise. thank you.

    Reply
  3. prim3-rib88 says

    July 23, 2011 at 5:48 am

    kuya anu pde ipalit sa intestine ksi wla d2 nyan. thx

    Reply
  4. eins says

    July 17, 2011 at 6:11 pm

    i’m half-ilongga and i never miss la paz batchoy when i’m in iloilo. i like it with fresh egg, added right before they pour in the broth. Though i know some people don’t like raw eggs, the hot broth actually cooks it and makes a huge difference, adds creaminess and flavor to the broth. Thank you for sharing this dish.

    Reply
  5. april says

    May 11, 2011 at 12:20 am

    now i want to cook it…

    Reply
  6. The Beancounter says

    May 1, 2011 at 7:04 am

    Nowadays, I have to settle for lucky me’s bastardized version… Thanks for the recipe vanjom!

    Reply
  7. Peter says

    April 21, 2011 at 3:33 pm

    This is my all time fave soup! Hmm, thank you for posting this. Id like to try your recipe anytime soon.

    Reply
  8. belinda says

    April 16, 2011 at 3:05 pm

    i havent’ taste this for a long time, can i not put shrimp paste, pork innards and use chicken instead of pork? thanks!

    Reply
  9. LK says

    April 15, 2011 at 6:52 am

    Question here.
    This is my favorite and haven’t had it for many years.
    The miki noodle looks like Pancit Canton. Can I replace the noodle with PnacanCanton?
    I don’t think we have miki noodle available in our area.
    Or any other dey Chinese yellow noodles?
    Appreciate your response 🙂

    Reply
    • sweetz says

      June 24, 2011 at 6:37 am

      miki po is fresh egg noodles, you can also use bihon (rice sticks), misua(wheat flour noodles) or sotanghon (vermicelli), the only thing is it needs to be cooked first, unlike the fresh egg noodles you can directly put the broth. hope this helps

      Reply
  10. Donna Marie says

    April 14, 2011 at 9:32 pm

    Wow, one of my favorite dishes. Thanks for sharing. Your recipe is far more interesting than mine. 😀

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Latest Recipes

tornado franks

Tornado Franks

stir fried chicken franks

Stir Fried Chicken Franks

chicken lettuce wrap

Asian Chicken Lettuce Wrap

no bake macaroni

No Bake Macaroni

RECIPES

All Recipes

Top Recipes

how does empanadas taste like?

Chicken Empanada

Siopao

Siopao Asado Recipe

Brazo de Mercedes

Pandesal with Coffee

Pandesal Recipe

Baked Macaroni Panlasang Pinoy

Baked Macaroni Recipe

Embutido Recipe

Max’s style Fried Chicken

Egg Pie Recipe

KFC Style Gravy Recipe

Lumpiang Sariwa (Fresh Spring Rolls Recipe)

pork siomai recipe

Pork Siomai Recipe

Cassava Cake Recipe

Pork Adobo Recipe

Pork Adobo

Espasol Recipe

Banana Bread

Banana Bread Recipe

How to Make Rice Cake Bibingka

Bibingka Recipe

Jollibee Style Spaghetti

Custard Cake Recipe

biko recipe panlasang pinoy

Biko Recipe

Ginataang Hipon Sitaw at Kalabasa

Ginataang Hipon Sitaw at Kalabasa

Categories

Footer

  • Email
  • Facebook
  • Instagram
  • YouTube
  • Food and Health
  • Diet and Weight Loss
  • What’s Cooking?
  • Philippines
  • Privacy Policy
  • Contact
  • HTML Sitemap
Copyright © 2009 - 2022 · Panlasang Pinoy