AuthorBiteSizedOur La Paz Batchoy Overload takes Iloilo's favorite noodle soup on a sumptuous twist with this rendition that's loaded with various toppings like crispy chicharon bulaklak and served alongside rich, roasted bone marrow. The traditional noodle soup, already famous for its savory broth infused with pork, garlic, and guinamos, is elevated to new heights with the addition of these luxurious extras. Each spoonful offers a symphony of textures—the crunch of the chicharon, the tender pork meat, liver, and noodles, and the melt-in-your-mouth marrow, all coming together in perfect harmony. The roasted bone marrow adds a depth of flavor that enriches the already hearty broth, making every bite a truly unforgettable experience. The combination of the savory broth with the smoky richness of the marrow and the crunchy, fatty goodness of the chicharon makes this La Paz Batchoy Overload a dish fit for those who crave something extraordinary.
In a pan over medium heat sauté the garlic in cooking oil. Once aromatic, reserve half for the broth and let the rest cook until golden brown. Set this aside for the topping.
In the same pan, sauté the until translucent. When done, set aside.
In a large pot add the pork bones and let it sear. Add the water and let it reach a boil. Remove the scum forming on top.
Add the pork belly and pork liver. Strain out the pork liver after 10-12 minutes and let it cool. Slice it into slivers then set aside.
Next strain the pork belly after 40 minutes and let it cool. Slice it into slivers then set aside. \
Strain the pork bones after an hour then cut out any meat attached and add to the toppings. Discard pork bones leaving the broth to simmer.
Season the broth with guinamos, salt, pepper, and sugar. Adjust flavor with seasonings according to taste. Add the sauteed garlic and onions then let it continue to boil to develop its flavors.
Prepare the bone marrow. Rub cooking oil over the marrow and season with salt and pepper. Let it bake in the oven at 232°C/450°F for 20 minutes. When done remove from oven and set aside.
Boil water in a medium pot over high heat. Once it reaches a boil, cook the miki noodles for about 1-2 minutes. Strain the noodles, then transfer them to a large bowl.
To assemble, get a bowl and add a cup of Miki noodles. Arrange the following toppings: pork belly, pork liver slivers, and chopped chicharon bulaklak. Ladle in the broth just until everything is submerged, then add the egg yolk in the middle of the toppings. Garnish with spring onions,and fried garlic. Serve hot with roasted bone marrow and puto on the side.
Ingredients
Directions
In a pan over medium heat sauté the garlic in cooking oil. Once aromatic, reserve half for the broth and let the rest cook until golden brown. Set this aside for the topping.
In the same pan, sauté the until translucent. When done, set aside.
In a large pot add the pork bones and let it sear. Add the water and let it reach a boil. Remove the scum forming on top.
Add the pork belly and pork liver. Strain out the pork liver after 10-12 minutes and let it cool. Slice it into slivers then set aside.
Next strain the pork belly after 40 minutes and let it cool. Slice it into slivers then set aside. \
Strain the pork bones after an hour then cut out any meat attached and add to the toppings. Discard pork bones leaving the broth to simmer.
Season the broth with guinamos, salt, pepper, and sugar. Adjust flavor with seasonings according to taste. Add the sauteed garlic and onions then let it continue to boil to develop its flavors.
Prepare the bone marrow. Rub cooking oil over the marrow and season with salt and pepper. Let it bake in the oven at 232°C/450°F for 20 minutes. When done remove from oven and set aside.
Boil water in a medium pot over high heat. Once it reaches a boil, cook the miki noodles for about 1-2 minutes. Strain the noodles, then transfer them to a large bowl.
To assemble, get a bowl and add a cup of Miki noodles. Arrange the following toppings: pork belly, pork liver slivers, and chopped chicharon bulaklak. Ladle in the broth just until everything is submerged, then add the egg yolk in the middle of the toppings. Garnish with spring onions,and fried garlic. Serve hot with roasted bone marrow and puto on the side.
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