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La Paz Batchoy
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La Paz Batchoy

9 h 30 minServes 8Nutri-Score C€€
from @jujumaoo63 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • pork bones (blanched and rinsed)Meat2 kg
  • beef marrow bones (blanched and rinsed)Meat2 kg
  • pork shoulder (whole, simmered in the broth)Meat1 kg
  • onion (roughly chopped)Produce2 pieces
  • garlic (heads, halved)Produce4 pieces
  • green onion (roughly chopped)Produce2 pieces
  • black peppercorns (whole)Spices15 ml
  • water (as needed to fill the pot)Other4 litres
  • ginamos (fermented fish paste, to taste)Pantry60 ml
  • fish sauce (to taste)Pantry30 ml
  • salt (to taste)Spices5 g
  • sugar (optional)Pantry10 g
  • pork liver (sliced)Meat300 g
  • miki egg noodles (fresh)Grains600 g
  • chicharon (crushed)Meat100 g
  • toasted garlic (sliced and fried until golden)Produce30 g
  • spring onion (thinly sliced)Produce3 pieces
  • egg yolk (one per serving)Dairy8 pieces
  • roasted bone marrow (one piece per serving)Meat8 pieces
  • cooking oil (for toasting garlic)Pantry30 ml

per serving

Nutrition

878kcal

Carbs
60 g
Proteins
53 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Sauté pan
  • Sieve
  • Colander
  • Ladle

step by step

Method

  1. Blanch the bones

    • Put the pork bones and beef marrow bones in a large pot and cover with water.
    • Blanch, then discard the water and rinse the bones well.
    Step 1

  2. Simmer the broth

    • Return the bones to the pot with the onion, halved garlic heads, green onion and peppercorns.
    • Fill with water and bring to a simmer.
    • Simmer gently, skimming as needed, until the broth is rich and deeply flavored.
    Step 2

  3. Strain the stock

    • Remove the bones from the pot.
    • Strain the broth through a sieve, optionally lined with cheesecloth, for a silkier texture.
    • Return the strained broth to the pot.
    Step 3

  4. Cook the pork shoulder

    • Add the pork shoulder to the broth and simmer until tender and cooked through.
    • Remove the pork and set aside to rest.
    Step 4

  5. Toast garlic and season the broth

    • In a separate pot, sauté the garlic in oil until lightly toasted.
    • Add the broth and season with ginamos, sugar and fish sauce to taste.
    • Optionally blend the broth with bone marrow for an extra rich soup.
    Step 5

  6. Poach the liver

    • Add the pork liver to the reserved broth and simmer gently until just cooked through.
    • Remove and let it rest so it stays tender.
    Step 6

  7. Slice the toppings

    • Slice the cooked pork shoulder thinly.
    • Slice the rested liver thinly.
    Step 7

  8. Assemble and serve

    • Place the miki noodles in bowls and ladle over the hot broth.
    • Top with sliced pork and liver, toasted garlic, spring onion, crushed chicharon, an egg yolk and a piece of roasted bone marrow.
    Step 8
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