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How to cook La Paz Batchoy

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 recipe

La Paz Batchoy Ingredients:

  • 1 kilo mami noodles

Broth

  • 1 medium size onion, quartered
  • 1/2 head garlic, crushed
  • 1/2 tsp. shrimp paste (bagoong)
  • 1 tbsp. peppercorns, crushed
  • 2 tbsp. Worcestershire sauce
  • 10-12 c. beef/pork stock
  • 1 tbsp. sugar
  • 1 tsp. soy sauce
  • salt to taste

Toppings

  • 250 g. pork
  • 150 g. pork liver
  • 150 g. shrimps
  • 1 pc. chicken breast

Garnishing

  • chicharon, crushed
  • chopped garlic,fried
  • chopped spring onion

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Try these Delicious Filipino Soups

Rainy days are part of  Filipino life, that’s why we have a long list of delicious soup dish or “Sopas” to warm our bodies during the rainy season.

Today, I’ll be sharing with you some of the Best Filipino Soup Recipes that you can share to your love ones during the rainy weather.

Delicious Filipino Soups

1] Pork Sinigang or Sinigang na Baboy Recipe

Sinigang na Baboy

Get the Recipe here…

 

2] La Paz Batchoy Recipe

La Paz Batchoy

Get the Recipe here…

 

3] Tinolang Manok Recipe

Tinolang Manok

Get the Recipe here…

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Filipino’s love to eat Pork Chicharon or Pork cracklings.

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 is also a tasty topping for PakbetBangus Sisig Recipe, Arroz Caldo, Pork Sisig, Lechon Sisig, La Paz Batchoy and Pancit Palabok.

pork chicharon pinoy recipe

Pork Chicharon Ingredients:

  • 1 kilo pork rind, cut into 1-inch squares
  • 3 cups water
  • 1 tablespoon salt
  • 1 cup vegetable or corn oil


DIPPING SAUCE:

  • 3 tablespoons vinegar
  • 3 cloves crushed garlic
  • patis or salt and freshly ground pepper to taste

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 recipe

 Pork Chicharon is a delicious way of preparing pork rinds.

pork chicharon



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