Lapaz Batchoy

Lapaz Batchoy recipe came from the town of La Paz in Iloilo City. This noodle dish is served in a bowl with crunchy crushed chicharon (pork rinds) at the top and an egg yolk if you want it special. 

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. 

For the Soup:
2-3 lbs beef bones
1/2 lb pork shoulder
1/4 lb pork liver
1/4 cup cooking oil
1 large red onion, sliced thin
3 pieces beef bouillon cubes
1 tablespoon bagoong (uncooked)
salt and ground black pepper to taste
1 tablespoon ajinamoto (optional) 
20 cups of water (or more if needed)

Cooking Procedure:
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. 

For Garnishing: (all in separate bowl)
8-9 garlic cloves, minced and fried till golden brown
2 spring onion, finely chopped
pork and liver, cut into thin slices
chicharon, crushed
6 pieces whole eggs

For the Noodle:
1 lb. miki noodles, pulled apart, blanched and set aside 

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! 
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