La Paz Batchoy

Ingredients for La Paz Batchoy

• 500 g Miki or egg noodles
• 300 g pork belly, cut into small pieces
• 150 g pork liver, cut into small pieces
• 2 pork hearts, cut into small pieces
• 1 medium white onion, finely chopped
• 6 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 4 cups pork stock
• 4 cups beef stock
• 4 cups shrimp stock
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon sautéed shrimp paste
• Fish sauce, to taste
• Oil, for cooking
• Crushed chicharon, for topping
• Fried garlic, for topping
• Chopped spring onion, for topping
• Fresh eggs, for serving

How to cook La Paz Batchoy

1. 1.Boil pork belly and hearts for 5 minutes; drain and rinse cold. Separately boil liver 5 minutes, then drain and rinse.
2. 2.Heat oil in a clean pot. Sauté garlic and onion until the onion is translucent.
3. 3.Add pork, beef, and shrimp stocks, pork belly, hearts, pepper, sugar, soy sauce, and shrimp paste. Boil, then simmer 30–40 minutes until tender.
4. 4.Add liver, season with fish sauce, and simmer 10 minutes.
5. 5.Cook noodles according to package directions and divide among bowls.
6. 6.Ladle boiling broth and meat over noodles. Top with chicharon, fried garlic, spring onion, and a fresh egg; serve immediately.