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La Paz Batchoy Recipe came from the town of La Paz in Iloilo province in the Philippines, hence it is often referred to as La Paz Batchoy. This noodle dish is served in a bowl with crunchy crushed chicharon at the top. La Paz batchoy was first made by the Chinese community who lived in La Paz, Iloilo. Eventually adapted by Filipinos and it became a favorite noodle soup.
Batchoy came from the word “Ba-Chui” means pieces of meat in Chinese. This Filipino noodle dish contains egg noodles, broth cooked slowly with beef, pork and marrow mixed with bagoong or shrimp paste and topped with fresh eggs and crushed Pork Chicharon or Pork cracklings. This flavourful noodle dish is best served while it is steaming hot.
La Paz Batchoy Ingredients:
This Pork Chicharon Recipe or Tsitsaron is a popular pulutan (finger food to accompany beer) in the Philippines. They are usually made with different cuts of pork, but sometimes made with ram meat. The pork rind type is the skin of the pork after it has been seasoned and deep fried.
In the Philippines, tsitsaron, as it is spelled in Filipino but chicharon is now an acceptable variant term, a derivative of the Spanish word chicharron is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Chicharon Bulaklak, made from pork mesentery, is also popular.
Pork Chicharon Ingredients:
Pork Chicharon Cooking Instructions:
Boil cut pork rind in water and salt for 30 minutes.
On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours.
Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat until they puff up.
DIPPING SAUCE: Combine all ingredients and mix well.
Pork Chicharon is a delicious way of preparing pork rinds.
Filipino culinary arts is greatly influenced by European, Chinese, American, Arab and Asian cuisines. A fusion of recipes from former traders, immigrants and colonizers.
Before the Spaniards colonized the Philippines, most Filipino cuisine consisted of root crops, vegetables and seafood. Filipino food recipes then was almost always either boiled, roasted or broiled. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a mixture of many cuisines from different cultures – from east to west.
Filipinos have embraced as their own many foreign foods like the rice-meat dishes from the Spaniards, noodles from the Chinese, raw fish from the Japanese, fast-food from the Americans and even spaghetti from the Italians. All these now part of the Philippine cuisine.
There are however many Pinoy or Filipino recipes from each provinces of the Philippines. The Filipino’s penchant for cooking resulted into a unique Philippine culinary arts. The Ilocanos from the north is known for their Pakbet – a simple but nutritious vegetable dish. While the Bicolanos are famous for their Bicol Express a hot and spicy dish in coconut milk, the Bacolodnon in Bacolod for their Chicken Inasal and the Ilongos in Iloilo or La Paz Batchoy. And to top it all, nothing beats the fame of the tasty pork and chicken adobo, a dish the Philippines is known for throughout the world.
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