First time cooking Lapaz Batchoy from scratch and it was a success. So time consuming but really worth it. The trick is the more you boil the beef bones with sufficient broth the more flavor in the soup.
1 tablespoon ajinamoto (optional)
Heat cooking oil in a very large deep pot. Sauté onion till caramelized. Add all the ingredients and allow to boil till the pork and the liver is fully cooked. Remove the pork and the liver, set aside for the toppings. Continue to simmer the broth in low heat for at least 3-4 hours. Remember you can always add more water, salt and ground black pepper to taste.
2 spring onion, finely chopped
How to Serve:
Reheat soup till boiling hot.
First, put some noodles on a bowl, top with slices of pork, liver, fried garlic, spring onions and chicharon. Top with the steaming broth.
If you want, you can crack an egg (separate the whites and discard) into the prepared bowl of batchoy before serving and serve with puto or pandesal.
Enjoy your hot bowl of Lapaz Batchoy. Happy Cooking!