Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is often referred to as La Paz Batchoy. –source: wikipedia
INGREDIENTS
- fresh pancit miki
- pork innards like liver, chopped
- pork, cooked and chopped
- coconut (buko) meat, cut into strips
- pepper
- spring onion, sliced
- fried garlic for extra flavor
- buko juice broth
- 1 piece egg (optional)
- coconut shell that will serve as bowl
INSTRUCTIONS
- Place the fresh miki in the coconut shell.
- Add the pork, liver, fried garlic, spring onions and pepper.
- Add the buko strips.
- Pour hot buko juice broth.
- Garnish with chicharon (pork crackling).
- You can add fresh egg while the soup is still hot.
Serve and enjoy.
Credits to: choosephilippines.com
